Sautéed Garlic Shrimp over Cauliflower Rice with Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick sautéed shrimp infused with garlic and smoky paprika served atop fragrant cauliflower rice with crisp bell peppers, perfect for a Whole30 meal. This mediterranean-inspired seafood (whole30, gluten free) ready in about 25 minutes pairs peeled and deveined large shrimp, divided extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled shrimp to the skillet with 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/2 tsp black pepper. Cook for 2 minutes per side until shrimp are opaque and have a slight char. Remove shrimp and set aside.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and toss in 1 diced red bell pepper and 1 diced yellow bell pepper. Sauté over medium heat for 4 minutes until slightly softened but still crisp.
  4. Step 4: Add 4 cups riced cauliflower and 1/2 tsp sea salt to the peppers. Stir and cook for 5 minutes until cauliflower is tender but not mushy.
  5. Step 5: Return shrimp to the skillet, sprinkle 2 tbsp chopped fresh parsley and drizzle 1 tbsp fresh lemon juice over the top. Gently toss everything together and serve warm.

Frequently asked questions

How long does Sautéed Garlic Shrimp over Cauliflower Rice with Bell Peppers 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 Sautéed Garlic Shrimp over Cauliflower Rice with Bell Peppers?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Sautéed Garlic Shrimp over Cauliflower Rice with Bell Peppers?

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 Garlic Shrimp over Cauliflower Rice with Bell Peppers 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 Sautéed Garlic Shrimp over Cauliflower Rice with Bell Peppers whole30?

Yes — this recipe is tagged whole30, gluten free, low carb, dairy 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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