Shrimp Gambas al Ajillo with Cauliflower Rice

Name: Shrimp Gambas al Ajillo with Cauliflower Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 lb Shrimp; 1/4 cup Olive oil; 6 cloves Garlic; 1/4 tsp Red pepper flakes; 1/4 cup Dry white wine; 1 tsp Tapioca flour; 1 tbsp Lemon juice; 2 tbsp Fresh parsley; 2 cups Cauliflower rice

A simplified version of Gambas al Ajillo using tapioca flour for thickening and served with cauliflower rice for a low-carb, gluten-free meal.

25m2 servings

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Shrimp Gambas al Ajillo with Cauliflower Rice recipe by Safe Plated

Contains shellfishNUTS-free

350 cal|30g protein|15g carbs|18g fat|5g fiber

Ingredients

about 450 g Shrimp
1/4 cup Olive oil
6 cloves Garlic
1/4 tsp Red pepper flakes
1/4 cup Dry white wine
1 tsp Tapioca flour
1 tbsp Lemon juice
2 tbsp Fresh parsley
2 cups Cauliflower rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Heat olive oil in a skillet over medium heat.
2Add garlic and red pepper flakes and sauté until fragrant.
3Add shrimp and cook until pink and opaque.
4Pour in white wine and simmer for 2 minutes.
5Stir in tapioca flour to thicken the sauce slightly.
6Stir in lemon juice and parsley.
7Serve hot over cauliflower rice.

Substitutions

Wheat Flour → Tapioca flour

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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