One-Pan Garlic Butter Shrimp with Cauliflower Rice
A speedy shrimp dinner featuring garlic butter sautéed shrimp served over fluffy cauliflower rice, perfect for a light and flavorful weeknight meal. This seafood-inspired sheet pan (low carb, gluten free) ready in about 25 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 3 cups cauliflower rice
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Heat 3 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-high heat until melted and hot. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb large shrimp, seasoned with 1 tsp salt and 1/2 tsp black pepper, to the skillet. Cook for 2 minutes per side until shrimp are pink and opaque, then drizzle with 1 tbsp lemon juice and sprinkle with 2 tbsp chopped fresh parsley. Remove shrimp and set aside.
- Step 3: In the same skillet, add 3 cups cauliflower rice and cook over medium heat for 5 minutes, stirring occasionally until tender and slightly toasted. Season with a pinch of salt and pepper.
- Step 4: Return shrimp to the skillet, gently toss to combine with cauliflower rice, and cook for an additional 1 minute until heated through. Serve immediately.
Frequently asked questions
How long does One-Pan Garlic Butter Shrimp with Cauliflower Rice 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 One-Pan Garlic Butter Shrimp with Cauliflower Rice?
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 unsalted butter from drying out.
Can I substitute ingredients in One-Pan Garlic Butter Shrimp with Cauliflower Rice?
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 One-Pan Garlic Butter Shrimp with Cauliflower Rice 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 One-Pan Garlic Butter Shrimp with Cauliflower Rice low carb?
Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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