Sautéed Shrimp with Garlic and Spinach over Cauliflower Rice

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

A quick and flavorful shrimp sauté infused with garlic and fresh spinach, served over fragrant cauliflower rice for a low-carb Whole30 dinner. This mediterranean-inspired seafood (whole30, low carb) ready in about 25 minutes pairs large shrimp, olive oil, garlic cloves 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 4 cups cauliflower rice and sauté for 5-6 minutes until tender and slightly golden. Season with 1/2 tsp salt and 1/4 tsp black pepper, then transfer to a warm plate.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and 3 thinly sliced garlic cloves. Sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined shrimp, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
  4. Step 4: Add 4 cups baby spinach to the skillet and toss with shrimp until wilted, about 1-2 minutes.
  5. Step 5: Remove from heat and stir in 1 tsp lemon zest and 1 tbsp lemon juice for brightness. Serve the shrimp and spinach mixture over the cauliflower rice immediately.

Frequently asked questions

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

Total time is about 25 minutes (10 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 Garlic and Spinach over Cauliflower Rice?

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 Garlic and Spinach over 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 Spinach over 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 Spinach over Cauliflower Rice whole30?

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

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