Sautéed Shrimp with Avocado Salsa and Cilantro-Lime Cauliflower Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Quick sautéed shrimp served atop a refreshing avocado salsa and fluffy cauliflower rice with bright cilantro and lime, perfect for a Whole30 lunch. This whole30-inspired whole30 (whole30, gluten free) ready in about 25 minutes blends fresh or frozen cauliflower rice, medium, diced ripe avocado, quartered cherry tomatoes 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.

Ingredients

• 1 lb (16-20 count) raw shrimp, peeled and deveined
• 4 cups, fresh or frozen cauliflower rice
• 1 medium, diced ripe avocado
• 1 cup, quartered cherry tomatoes
• 1/4 cup, finely chopped red onion
• 1/4 cup chopped, plus extra for garnish fresh cilantro
• 3 tbsp, divided lime juice
• 3 tbsp, divided olive oil
• 1/2 tsp ground cumin
• 3 cloves, minced garlic cloves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 tsp, optional red pepper flakes

Instructions

1. Step 1: In a medium bowl, combine 1 diced medium avocado, 1 cup quartered cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 tbsp lime juice. Season with 1/4 tsp salt and gently toss to create the avocado salsa. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 3 minced garlic cloves and 1/2 tsp ground cumin, sauté for 30 seconds until fragrant.
3. Step 3: Add 1 lb peeled and deveined shrimp, season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cook shrimp for 2-3 minutes per side until pink and opaque, then transfer to a plate.
4. Step 4: In the same skillet, add 2 tbsp olive oil and 4 cups cauliflower rice. Sauté over medium heat for 5-7 minutes until tender and slightly golden. Stir in 2 tbsp fresh lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup chopped cilantro.
5. Step 5: To serve, spoon cauliflower rice onto plates, top with sautéed shrimp, and finish with a generous scoop of avocado salsa and extra cilantro garnish.