One-Pot Whole30 Shrimp Boil with Cauliflower and Spices

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A clean-eating shrimp boil featuring shrimp, cauliflower, and aromatic spices cooked together in one pot for a hearty, wholesome meal. This American-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs shrimp, peeled and deveined, cauliflower florets, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 6, 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.

Ingredients

• 1.5 lbs shrimp, peeled and deveined
• 4 cups cauliflower florets
• 4 garlic cloves, minced
• 1 lemon lemons, sliced
• 1 tbsp Old Bay seasoning
• 1 tsp smoked paprika
• 1.5 tsp sea salt
• 1 tsp black pepper
• 4 cups water
• 1/4 cup fresh parsley, chopped
• 2 tbsp extra virgin olive oil

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Instructions

1. Step 1: In a large pot, combine 4 cups water, 1 tbsp Old Bay seasoning, 1 tsp smoked paprika, 1.5 tsp sea salt, 1 tsp black pepper, and 4 minced garlic cloves; bring to a boil over high heat.
2. Step 2: Add 4 cups cauliflower florets and 1 sliced lemon to the pot and cook for 8 minutes until cauliflower is tender.
3. Step 3: Add 1.5 lbs peeled and deveined shrimp to the pot and cook for 3-4 minutes until shrimp turn pink and opaque.
4. Step 4: Drain the shrimp and cauliflower, then toss with 2 tbsp extra virgin olive oil and 1/4 cup chopped fresh parsley for a bright finish before serving.