I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
This lemon butter sautéed shrimp recipe came together out of necessity on an evening when the refrigerator was virtually empty, and I wanted something quick.
For a straightforward recipe with limited ingredients, it’s surprisingly flavorful. Sautéed shrimp combined with tender cauliflower, sweet carrots, creamy ghee, fresh parsley, and a splash of lemon juice create a vibrant and satisfying dish.
With healthy ingredients and easy steps, this dish is perfect for busy weeknights or a healthy lunch option. You can make it in 30 minutes or less.
With only 7 ingredients, plus salt and pepper, this sautéed shrimp recipe is a healthy, gluten-free meal. Here’s what you’ll need to make it.
Small shrimp – A versatile and delicious seafood option, shrimp are high in lean protein and trace minerals like selenium and iodine. They thaw and cook quickly, saving time. Wild, sustainably caught shrimp are preferred. You can use fresh or frozen, but make sure they’re peeled and deveined. I like the 51-60 per pound size.
Cauliflower – High in gut-healthy fiber, and vitamin C, cauliflower is a low-carb rice substitute for many meals. You’ll need one large head, any color, trimmed to bite-sized florets.
Carrots – Steamed carrots are subtly sweet and balance the acidity of the lemon juice. I prefer yellow carrots in this recipe, but you can use any color or combination to make it look fancy. 4 large carrots with skins are enough.
Ghee or butter – Organic, grass-fed ghee is a great source of butyrate, a short-chain fatty acid essential for optimal gut health. Ghee has the same rich, creamy taste of butter but without the proteins that can trigger inflammatory reactions in many people. It adds a wonderful flavor to the shrimp. You can use butter instead if preferred.
Green onions – Sometimes called scallions, green onions impart a mild flavor to this recipe. I find raw green onions too sharp for my taste, so I gently sauté them. You’ll need one whole bunch. Make sure to discard the top 1” of the greens and give them a good rinse after cutting to remove any residual sand.
Fresh Italian (or Flat-Leafed) Parsley – There is something delightful about fresh parsley with ghee and lemon juice. I find this flavor combination irresistible in the summer. Curley parsley would work, too, but it chop it finer. A handful from one bunch is great, it doesn’t need to be exact. Tossing it onto the warm veggies at the end mellows the flavor just enough that it’s not overpowering.
Lemon – Fresh lemon juice adds refreshing acidity to this meal. I use the juice from ½ a large lemon but use more or less to taste.
How to Make Lemon Butter Sautéed Shrimp
I recommend steaming the vegetables on the stovetop for simplicity. Steaming uses less heat than roasting, so the veggies will retain more nutrients.
Start by rinsing the shrimp and patting them dry. If using frozen shrimp, defrost thoroughly and remove any veins or tail fragments.
Wash and cut the cauliflower into florets and slice the carrots into 1/8” rounds. In a large stove-top steamer, steam them together until they are easily pierced with a fork (about 12-15 minutes).
While the vegetables steam, chop the green onions and parsley. Discard the top inch of the green onion tops and rinse after chopping to remove residual sand.
Heat 1 tablespoon of ghee over medium-low heat in a 6.5-quart pot. Add the green onions and ¼ teaspoon of salt. Sauté for about 2-3 minutes until they become fragrant and slightly translucent.
Add the shrimp to the pot and sauté for 2 minutes. Flip the shrimp and cook for another minute until they turn opaque and are cooked through. Don’t overcook them or they’ll be chewy and may taste chalky.
Combine the steamed veggies with the shrimp. Remove from heat, add the remaining ghee and salt, stirring until the ghee melts. Mix in the parsley and lemon juice. Slightly break up the cauliflower florets into smaller pieces while stirring to ensure everything is well combined. Finish with freshly cracked black pepper to taste.
Since most people don’t have a combi-steam oven, this sautéed shrimp recipe uses steamed vegetables. If you do have steam oven, steam-roast them to get crispy brown edges on the cauliflower like you see in these images.
Alternative Cooking Methods
Miele Combi-Steam Oven
Steam-roasting the cauliflower and carrots is my preferred method. You get the health benefits of steam, with crispy golden edges that enhance the flavor and texture of the cauliflower.
Use the combi-steam setting at 375ºF with 60% humidity and cook for 18 minutes.
Oven Roasting
Roasting the cauliflower and carrots will give them more texture, but it may take longer and require more heat.
Toss them with a drizzle of avocado oil so they crisp up nicely. Then place them on a baking sheet lined with unbleached parchment paper. Roast at 400º for about 15-20 minutes or until they are golden brown and easily pierced with a fork.
The carrots may finish sooner than the cauliflower, so keep an eye on them so they don’t burn.
Serving Suggestions & Tips
This sautéed shrimp recipe works wonderfully as a main course for dinner. For a more substantial meal, consider serving with a side of brown rice.
Store leftovers in a glass container with a tight lid for up to 3 days.
Leftovers can be reheated or enjoyed cold with salad greens and a drizzle of extra virgin olive oil.
For extra protein and a little crunch, sprinkle a tablespoon of hemp seeds over each plate before serving.
Easy Weekday Dinner Recipes
Lemon butter shrimp is full of protein, fiber, and important micronutrients making it a healthy and refreshing summertime meal.
Easy to make in less than 30 minutes, it’s the perfect weekday dinner recipe that works just as well for lunch the next day.
Try this flavorful lemon butter sautéed shrimp recipe with cauliflower, carrots, and fresh parsley for a vibrant and healthy 30-minute meal. With only 7 ingredients, it’s simple and delicious.
Ingredients
Scale
12-16 ounces frozen 51-60/lb. wild shrimp peeled and deveined, thawed
1 large head cauliflower, rinsed, cut into florets
4 large yellow carrots, with skins, sliced to 1/8” rounds
2 tablespoonsghee or butter, divided
1 bunch green onions, chopped then rinsed
3/4 teaspoon fine sea salt, divided
3/4 cupfresh Italian parsley, rinsed and finely chopped (about 1/2 of one bunch)
Juice from 1/2 of 1 lemon
Fresh cracked black pepper to taste
Instructions
Prepare the Shrimp: Start by rinsing the shrimp and patting them dry. If using frozen shrimp, defrost thoroughly and remove any veins or tail fragments.
Prep the Vegetables: Wash and cut the cauliflower into florets and slice the carrots into 1/8” rounds. In a large stove-top steamer, steam them together until they are easily pierced with a fork (about 12-15 minutes). *See alternative cooking methods in the notes
Chop the Greens: While the vegetables steam, chop the green onions and parsley. Discard the top inch of the green onion tops and rinse after chopping to remove residual sand.
Sauté the Green Onions: Heat 1 tablespoon of ghee over medium-low heat in a 6.5-quart pot. Add the green onions and ¼ teaspoon of salt. Sauté for about 2-3 minutes until they become fragrant and slightly translucent.
Cook the Shrimp: Add the shrimp to the pot and sauté for 2 minutes. Flip the shrimp and cook for another minute until they turn opaque and are cooked through. Don’t overcook them or they’ll be chewy and may taste chalky.
Combine and Finish: Toss the cooked cauliflower and carrots with the shrimp and green onion mixture. Remove from heat, add the remaining tablespoon of ghee and ½ teaspoon of salt, stirring until the ghee melts. Mix in the parsley and lemon juice. Slightly break up the cauliflower florets into smaller pieces while stirring to ensure everything is well combined. Finish with freshly cracked black pepper to taste.
Storage: Refrigerate leftovers in a glass container with a tight lid for up to 3 days.
Notes
Miele Combi-Steam Oven Modification: Use the combi-steam setting at 375ºF with 60% humidity and cook for 18 minutes.
Conventional Oven Roasting: Toss with a drizzle of avocado oil and evenly spread on a rimmed baking sheet lined with unbleached parchment paper. Roast at 400º for about 15-20 minutes or until they are golden brown and easily pierced with a fork.
