Sautéed Garlic Shrimp with Cauliflower Rice
Plump shrimp seared in garlic-infused oil, served over tender cauliflower rice for a low-carb meal bursting with umami flavor. This american-inspired keto (low carb) ready in about 35 minutes pairs peeled and deveined Shrimp, Cauliflower rice, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 12 oz, peeled and deveined Shrimp
- 2 cups Cauliflower rice
- 2 tbsp Olive oil
- 4 cloves, minced Garlic
- 1, juiced and zested Lemon
- 2 tbsp, chopped Fresh parsley
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat for 1 minute. Add 12 oz peeled and deveined shrimp, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
- Step 2: Add 4 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, stirring constantly to prevent browning. Add 2 cups cauliflower rice and cook for 5 minutes, stirring occasionally, until tender but still firm.
- Step 3: Return shrimp to skillet, add 1 tbsp lemon juice and lemon zest, and stir to combine. Cook for 1 minute, then stir in 2 tbsp chopped fresh parsley and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Cauliflower Rice take to make?
Total time is about 35 minutes (15 min prep + 20 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 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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Sautéed Garlic 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 Sautéed Garlic 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 Sautéed Garlic Shrimp with Cauliflower Rice low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Okay for a quick meal. I've had better keto dishes though.
