Sautéed Shrimp with Garlic, Cumin, and Roasted Cauliflower Rice

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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.

A vibrant Whole30 seafood dish featuring spiced sautéed shrimp served atop nutty roasted cauliflower rice for a light, grain-free meal. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 35 minutes, pairs large shrimp, peeled and deveined, cauliflower head, olive oil 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.

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Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 medium (about 4 cups riced) cauliflower head
4 tbsp, divided olive oil
4 cloves, minced garlic cloves
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp, divided sea salt
1/4 tsp black pepper
1/4 cup chopped fresh cilantro
1 tbsp fresh lime juice

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Instructions

Step 1: Preheat oven to 425°F. Pulse 1 medium cauliflower head (about 4 cups) in a food processor until it resembles rice grains. Spread on a baking sheet, drizzle with 2 tbsp olive oil and 1/2 tsp sea salt, toss well, and roast for 20 minutes until lightly browned and tender.
Step 2: While cauliflower rice roasts, heat 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 3: Add 1 lb peeled and deveined large shrimp to the skillet along with 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 4-5 minutes until shrimp are opaque and cooked through.
Step 4: Remove skillet from heat, stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
Step 5: Serve the spiced shrimp over the roasted cauliflower rice while hot.