Sautéed Shrimp with Cauliflower Rice and Cilantro-Lime Sauce

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 developed and reviewed.

Quick sautéed shrimp served over fragrant cauliflower rice and drizzled with a vibrant cilantro-lime sauce makes a fresh Whole30 seafood bowl. This Latin American-inspired Whole30 recipe (low carb), ready in about 25 minutes, pairs large shrimp, cauliflower rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
4 cups, fresh or frozen cauliflower rice
4 tbsp, divided olive oil
3 cloves, minced garlic cloves
1/2 tsp ground cumin
1 tsp, divided sea salt
1/2 tsp black pepper
1/2 cup, chopped fresh cilantro
2 tbsp, freshly squeezed lime juice
1 tsp lime zest
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 2: Add 1 lb peeled and deveined shrimp, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin. Cook for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and keep warm.
Step 3: In the same skillet, add remaining 2 tbsp olive oil and 4 cups cauliflower rice. Sauté over medium heat for 5-7 minutes until tender but not mushy. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 4: In a small bowl, combine 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp lime zest, and 1/4 tsp red chili flakes (optional). Stir to make a bright sauce.
Step 5: Plate cauliflower rice and top with sautéed shrimp. Drizzle cilantro-lime sauce over the shrimp and serve immediately.