Sautéed Garlic Shrimp with Cauliflower Rice and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (gluten free, dairy free) ready in about 25 minutes pairs peeled and deveined large shrimp, olive oil, 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sautéed Garlic Shrimp with Cauliflower Rice and Spinach 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 with Cauliflower Rice and Spinach?

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 olive oil from drying out.

Can I substitute ingredients in Sautéed Garlic Shrimp with Cauliflower Rice and Spinach?

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 and Spinach 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 Garlic Shrimp with Cauliflower Rice and Spinach gluten free?

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