Sautéed Shrimp with Garlic Spinach and Cauliflower Rice
Tender shrimp cooked with fragrant garlic served over a bed of fluffy cauliflower rice and sautéed spinach, perfect for a Whole30-friendly dinner. This american-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs peeled and deveined shrimp, fresh spinach, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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
- 12 oz, peeled and deveined shrimp
- 1 medium head (about 4 cups riced) cauliflower
- 4 cups fresh spinach
- 4 cloves, minced garlic cloves
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Start by pulsing 1 medium cauliflower head in a food processor until it resembles rice, about 30 pulses. Set aside.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add the riced cauliflower, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook, stirring often, for 7-8 minutes until tender but not mushy. Remove from skillet and keep warm.
- Step 4: In the same skillet, add 2 tbsp olive oil and heat over medium-high. Add 12 oz peeled shrimp seasoned with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
- Step 5: Cook shrimp for 2-3 minutes per side until opaque and slightly golden. Remove shrimp and set aside.
- Step 6: Lower heat to medium, add 2 cups fresh spinach and the remaining 2 minced garlic cloves to the skillet, sautéing for 2-3 minutes until wilted and tender. Add remaining 2 cups spinach and cook for 1 more minute.
- Step 7: Stir in 1 tbsp fresh lemon juice and adjust seasoning with salt and pepper.
- Step 8: Serve shrimp over the cauliflower rice with the garlic spinach on the side for a colorful, nutrient-packed meal.
Frequently asked questions
How long does Sautéed Shrimp with Garlic Spinach and Cauliflower Rice take to make?
Total time is about 30 minutes (15 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 Sautéed Shrimp with Garlic Spinach and 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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Sautéed Shrimp with Garlic Spinach and 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 Sautéed Shrimp with Garlic Spinach and Cauliflower Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Shrimp with Garlic Spinach and Cauliflower Rice 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.
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