Coconut-Lime Shrimp with Cauliflower Rice and Cilantro

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (gluten free), ready in about 25 minutes, pairs 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp coconut oil
2 tbsp fresh lime juice
1 tsp zest of lime
3 cloves, minced garlic cloves
4 cups cauliflower rice
1/4 cup chopped fresh cilantro
1 tsp, divided sea salt
1/2 tsp, divided black pepper
2 tbsp water

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Instructions

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.
Step 2: In the same skillet, add remaining 1 tbsp coconut oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
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.
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.
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.