Sautéed Shrimp with Avocado-Cilantro Sauce and Cauliflower Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed with garlic and lime, served over fluffy cauliflower rice, topped with a fresh avocado-cilantro sauce for a vibrant Whole30 dish. This mexican-inspired whole30 (whole30, gluten free) ready in about 25 minutes blends large shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a blender, combine 1 medium ripe avocado, 1/2 cup fresh cilantro leaves, 2 tbsp lime juice, 1/2 tsp sea salt, and 2 tbsp water. Blend until smooth and creamy, set aside.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 cups grated cauliflower rice and 1/2 tsp sea salt; cook, stirring occasionally, for 5-6 minutes until tender but not mushy. Remove from skillet and keep warm.
  3. Step 3: Add remaining 1 tbsp olive oil to the skillet, then toss in 3 minced garlic cloves and 1 lb peeled shrimp. Sauté over medium-high heat for 3-4 minutes, stirring occasionally, until shrimp turn pink and opaque.
  4. Step 4: Season shrimp with 1/2 tsp black pepper and remaining 1/2 tsp sea salt. Remove from heat.
  5. Step 5: Plate cauliflower rice and top with sautéed shrimp. Spoon 1/2 cup avocado-cilantro sauce over shrimp and garnish with extra cilantro if desired.

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Frequently asked questions

How long does Sautéed Shrimp with Avocado-Cilantro Sauce and Cauliflower Rice take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Shrimp with Avocado-Cilantro Sauce and Cauliflower Rice?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shrimp with Avocado-Cilantro Sauce and 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 Shrimp with Avocado-Cilantro Sauce and 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 Shrimp with Avocado-Cilantro Sauce and Cauliflower Rice whole30?

Yes — this recipe is tagged whole30, gluten free, 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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