Lime-Cilantro Shrimp & Cauliflower Bowl

By AislePrompt Editorial · ·

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.

A light, nutrient-dense meal perfect for those avoiding scale anxiety during Whole30, with zero guilt and maximum flavor. This Mexican-inspired Whole30 recipe, ready in about 16 minutes, pairs shrimp, cauliflower rice, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 1, 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: 8 min Cook: 8 min Serves 1 Mexican-inspired cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1/2 tsp olive oil in a skillet over medium heat, add 5 oz shrimp and 1/2 cup sliced bell peppers, and cook for 3-4 minutes until shrimp turns pink and opaque.
  2. Step 2: Stir in 1.5 cups cauliflower rice and 1 tbsp lime juice, then cook for 5 minutes until rice is tender and flavors meld.
  3. Step 3: Remove from heat, fold in 2 tbsp chopped cilantro, and serve immediately for a refreshing, satisfying meal with no added sugars or grains.

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