Shrimp Scampi

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 serving
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1 cup cauliflower florets

2 tablespoons grapeseed oil 

Salt and pepper

6 jumbo shrimp (16/20 count), tail-on, peeled and deveined 

1 teaspoon chopped garlic

Pinch chile flakes

1 teaspoon capers, with brine 

1 ounce chicken stock 

1 tablespoon chopped fresh parsley

1 tablespoon lemon juice 

1 tablespoon unsalted butter 


  1. Preheat the oven to 450 degrees F.
  2. Toss the cauliflower florets with 1 tablespoon of the grapeseed oil and some salt and pepper. Transfer to a baking sheet and roast until tender and browned, 5 minutes. Set aside.
  3. Heat the remaining 1 tablespoon grapeseed oil in a pan. Add the shrimp and garlic. Then add the chile flakes, capers, chicken stock, parsley and lemon juice. Cook for 3 to 4 minutes to cook the shrimp and build the sauce. Remove from the heat and whisk in the butter to emulsify the sauce.
  4. Add the cauliflower to the shrimp.