Sautéed Shrimp with Cauliflower Rice and Spiced Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Quick sautéed shrimp served with fragrant cauliflower rice and colorful bell peppers seasoned with smoky spices for a vibrant Whole30 dish. This latin american-inspired whole30 (whole30, low carb) ready in about 25 minutes pairs peeled and deveined large shrimp, fresh or frozen cauliflower rice, divided 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 4 cups, fresh or frozen cauliflower rice
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 3 tbsp, divided olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1 tbsp fresh lime juice
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 sliced large red bell pepper and 1 sliced large yellow bell pepper, sprinkle with 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp garlic powder. Sauté for 6-7 minutes until peppers soften and edges show slight char. Remove peppers and set aside.
2. Step 2: In the same skillet, add 2 tbsp olive oil and 1 lb peeled and deveined large shrimp. Season shrimp with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
3. Step 3: Add 4 cups cauliflower rice to the skillet with shrimp and cook, stirring frequently, for 4-5 minutes until rice is heated through and slightly tender. Stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro.
4. Step 4: Return sautéed bell peppers to the skillet and toss gently with shrimp and cauliflower rice to combine. Serve immediately for a colorful, Whole30-friendly entrée packed with flavor.