Sautéed Shrimp with Cauliflower Rice and Roasted Red Pepper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Shrimp with Cauliflower Rice and Roasted Red Pepper Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Cauliflower Rice and Roasted Red Pepper Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Shrimp with Cauliflower Rice and Roasted Red Pepper Sauce?

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 Cauliflower Rice and Roasted Red Pepper Sauce 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 Cauliflower Rice and Roasted Red Pepper Sauce whole30?

Yes — this recipe is tagged whole30, gluten free, paleo, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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