Coconut-Lime Shrimp with Cauliflower Rice and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed in a zesty coconut and lime sauce served over fluffy cauliflower rice, garnished with fresh cilantro for a refreshing Whole30 seafood dish. This caribbean-inspired whole30 (whole30, gluten free) ready in about 25 minutes pairs peeled and deveined large shrimp, coconut oil, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Caribbean cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add 4 cups cauliflower rice, 1/2 tsp sea salt, and 1/4 tsp black pepper, stirring occasionally for 5-6 minutes until tender but not mushy. Remove cauliflower rice to a bowl and cover.
  2. Step 2: In the same skillet, add remaining 1 tbsp coconut oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 lb peeled shrimp, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook shrimp for 2 minutes per side until pink and opaque.
  4. Step 4: Stir in 2 tbsp fresh lime juice, 1 tsp lime zest, and 2 tbsp water. Let simmer for 1 minute until sauce slightly thickens.
  5. Step 5: Return cauliflower rice to the skillet and toss with shrimp to combine. Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the top before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Coconut-Lime Shrimp with Cauliflower Rice and Cilantro take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lime Shrimp with Cauliflower Rice and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Coconut-Lime Shrimp with Cauliflower Rice and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lime Shrimp with Cauliflower Rice and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Lime Shrimp with Cauliflower Rice and Cilantro whole30?

Yes — this recipe is tagged whole30, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes