Sautéed Garlic Shrimp with Cauliflower Rice and Spinach

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

Succulent shrimp quickly sautéed with garlic and herbs, served atop fragrant cauliflower rice and wilted spinach for a light Whole30 meal. This Mediterranean-inspired Whole30 recipe (gluten free, dairy free), ready in about 25 minutes, pairs large shrimp, olive oil, 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 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

• 12 pieces, peeled and deveined large shrimp
• 3 tbsp olive oil
• 4 cloves, minced garlic cloves
• 2 cups cauliflower rice
• 3 cups, roughly chopped fresh spinach
• 1 tsp lemon zest
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 large peeled and deveined shrimp, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Sauté shrimp for 2-3 minutes per side until pink and opaque, then transfer to a plate.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and 2 cups cauliflower rice. Sauté for 5 minutes until tender and starting to brown lightly.
3. Step 3: Add 3 cups roughly chopped fresh spinach, remaining 2 minced garlic cloves, 1/4 tsp salt, and 1/4 tsp black pepper to the cauliflower rice. Cook, stirring, until spinach wilts, about 2 minutes.
4. Step 4: Return shrimp to the skillet, sprinkle 1 tsp lemon zest over all, and toss gently to combine and warm through before serving.