Sautéed Shrimp with Garlic and Roasted Cauliflower Rice

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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.

Tender shrimp sautéed with fresh garlic served atop fragrant roasted cauliflower rice creates a flavorful, low-carb Whole30 dinner. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 40 minutes, pairs large shrimp, cauliflower head, 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.

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Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 large (about 2 lbs), cut into florets cauliflower head
4 tbsp, divided olive oil
4, minced garlic cloves
1 1/2 tsp, divided sea salt
1/2 tsp, divided black pepper
2 tbsp chopped fresh parsley
for serving lemon wedges

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Instructions

Step 1: Preheat oven to 425°F (220°C). Place 1 large cauliflower head cut into florets on a baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp sea salt and 1/4 tsp black pepper. Toss to coat evenly.
Step 2: Roast cauliflower in the oven for 20 minutes until tender and lightly browned.
Step 3: Remove cauliflower and transfer to a food processor. Pulse until it reaches a rice-like texture, being careful not to puree it.
Step 4: Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 5: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
Step 6: Add the cauliflower rice to the skillet with shrimp, stirring to combine and heat through for 2 minutes.
Step 7: Remove from heat, stir in 2 tbsp chopped fresh parsley, and serve immediately with lemon wedges.