Sautéed Shrimp with Garlic, Spinach, and Cauliflower Rice

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

Quick sautéed shrimp cooked with garlic and fresh spinach served over fragrant cauliflower rice for a low-carb Whole30 dinner. This whole30 (low carb, gluten free) ready in about 20 minutes pairs peeled and deveined large shrimp, 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 3, 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: 5 min Cook: 15 min Serves 3 Whole30 cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and sauté for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and 4 minced garlic cloves. Cook for 30 seconds until fragrant but not browned.
  3. Step 3: Add 5 cups fresh spinach and sauté for 2-3 minutes until wilted. Season with remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
  4. Step 4: Add 4 cups cauliflower rice to the skillet and cook, stirring occasionally, for 4-5 minutes until tender and heated through.
  5. Step 5: Return the shrimp to the skillet, stir in 1 tsp lemon zest and 1 tbsp lemon juice, and cook for an additional minute to combine all flavors before serving.

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Frequently asked questions

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

Total time is about 20 minutes (5 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, Spinach, and 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Shrimp with Garlic, Spinach, and 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, Spinach, and Cauliflower Rice for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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, Spinach, and Cauliflower Rice low carb?

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

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