Sautéed Lemon-Garlic Shrimp over Cauliflower Rice

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Whole30-compliant shrimp dish featuring bright lemon and garlic, served over fluffy cauliflower rice for a light, satisfying meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs shrimp, peeled and deveined, cauliflower head, riced, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.

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Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 220 cal/serving

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Ingredients

1 pound shrimp, peeled and deveined
1 medium (about 4 cups) cauliflower head, riced
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

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Instructions

Step 1: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 1 pound peeled and deveined shrimp to the skillet, sprinkle with 1 teaspoon sea salt and 1/2 teaspoon black pepper, and cook for 2-3 minutes on each side until the shrimp turn opaque and edges get slightly crispy.
Step 3: Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest, tossing shrimp to coat evenly, then remove from heat and set aside.
Step 4: In another large skillet, heat 1 tablespoon extra virgin olive oil over medium heat. Add 4 cups riced cauliflower and cook, stirring frequently, for 5-6 minutes until tender but not mushy, seasoning with a pinch of salt.
Step 5: Serve the sautéed shrimp over the warm cauliflower rice and sprinkle with 2 tablespoons chopped fresh parsley for a fresh finish.