Sautéed Shrimp with Cauliflower Rice and Roasted Red Pepper Sauce

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Bright and flavorful sautéed shrimp served over fluffy cauliflower rice with a smoky roasted red pepper sauce, perfect for a Whole30 seafood dinner. This American-inspired seafood recipe (whole30, gluten free), ready in about 30 minutes, pairs large shrimp, cauliflower, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1 medium head (about 4 cups riced) cauliflower
• 2 large, roasted, peeled, and chopped red bell peppers
• 3 cloves, minced garlic cloves
• 4 tbsp, divided olive oil
• 1 tbsp, freshly squeezed lemon juice
• 1 tsp paprika
• 1 1/2 tsp, divided sea salt
• 1 tsp, divided freshly ground black pepper
• 2 tbsp chopped, for garnish fresh parsley
• 1/4 cup water

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: To make the roasted red pepper sauce, place 2 large roasted, peeled, and chopped red bell peppers, 1 minced garlic clove, 2 tbsp olive oil, 1/4 tsp sea salt, 1/4 tsp black pepper, 1 tbsp freshly squeezed lemon juice, and 1/4 cup water into a blender. Blend until smooth and creamy. Set aside.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1 tsp paprika. Sauté shrimp for 2-3 minutes per side until pink and opaque. Remove shrimp and keep warm.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and 1 minced garlic clove. Sauté for 30 seconds until fragrant. Add 4 cups riced cauliflower (from 1 medium head) and 1/2 tsp sea salt. Cook, stirring frequently, for 5-6 minutes until tender but not mushy.
4. Step 4: To serve, spoon cauliflower rice onto plates, top with sautéed shrimp, and drizzle with 1/2 cup roasted red pepper sauce. Garnish with 2 tbsp chopped fresh parsley. Serve immediately.