Sautéed Shrimp with Garlic-Cashew Cauliflower Rice

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

Succulent shrimp sautéed with fresh garlic served over cauliflower rice tossed with toasted cashews and scallions for a satisfying Whole30-friendly dish. This Asian Fusion-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs raw shrimp, cauliflower rice, raw cashews 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1/3 cup chopped raw cashews and toast, stirring frequently, for 3-4 minutes until golden and fragrant. Remove cashews from skillet and set aside.
  2. Step 2: In the same skillet, add 1 tbsp extra virgin olive oil and 5 minced garlic cloves. Sauté for 30 seconds until fragrant, then add 1 lb peeled and deveined raw shrimp. Cook for 2-3 minutes per side until shrimp are pink and opaque. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Remove shrimp and keep warm.
  3. Step 3: Add remaining 1 tbsp extra virgin olive oil to skillet and stir in 4 cups riced cauliflower and 1/2 tsp sea salt. Cook for 5-6 minutes, stirring occasionally, until cauliflower is tender but not mushy.
  4. Step 4: Return toasted cashews to skillet with cauliflower rice, add 3 thinly sliced scallions and 1 tbsp fresh lime juice, stirring to combine.
  5. Step 5: Plate the cauliflower rice mixture and top evenly with sautéed shrimp. Serve hot.

Frequently asked questions

How long does Sautéed Shrimp with Garlic-Cashew 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-Cashew 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-Cashew 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-Cashew 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-Cashew Cauliflower Rice whole30?

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

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