Sautéed Shrimp with Garlic and Roasted Cauliflower Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed with fresh garlic served atop fragrant roasted cauliflower rice creates a flavorful, low-carb Whole30 dinner. This mediterranean-inspired seafood (whole30, gluten free) ready in about 40 minutes pairs peeled and deveined large shrimp, divided olive oil, minced garlic cloves 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.

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

Instructions

  1. 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.
  2. Step 2: Roast cauliflower in the oven for 20 minutes until tender and lightly browned.
  3. Step 3: Remove cauliflower and transfer to a food processor. Pulse until it reaches a rice-like texture, being careful not to puree it.
  4. 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.
  5. 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.
  6. Step 6: Add the cauliflower rice to the skillet with shrimp, stirring to combine and heat through for 2 minutes.
  7. Step 7: Remove from heat, stir in 2 tbsp chopped fresh parsley, and serve immediately with lemon wedges.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Shrimp with Garlic and Roasted Cauliflower Rice take to make?

Total time is about 40 minutes (15 min prep + 25 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 Garlic and Roasted Cauliflower Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Sautéed Shrimp with Garlic and Roasted Cauliflower Rice?

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 Garlic and Roasted Cauliflower Rice 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 Garlic and Roasted Cauliflower Rice 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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