Sautéed Shrimp with Mango Salsa and Cilantro-Lime Cauliflower Rice

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Bright and fresh mango salsa complements tender sautéed shrimp served over zesty cilantro-lime cauliflower rice in this Whole30-compliant dish. This Caribbean-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs large shrimp, ripe mango, red onion 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1 medium, diced ripe mango
• 1/4 cup finely diced red onion
• 1 small, seeded and minced jalapeño
• 1/4 cup chopped, divided fresh cilantro
• 3 tbsp, divided lime juice
• 4 cups cauliflower rice
• 2 cloves, minced garlic cloves
• 3 tbsp, divided olive oil
• 1 1/2 tsp, divided sea salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: In a medium bowl, combine 1 diced medium ripe mango, 1/4 cup finely diced red onion, 1 minced jalapeño, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice. Season with 1/4 tsp sea salt and stir gently. Set mango salsa aside to marinate.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 lb peeled and deveined large shrimp, season with 1 tsp sea salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and keep warm.
4. Step 4: In the same skillet, add 2 tbsp olive oil and 4 cups cauliflower rice. Sauté over medium heat for 5 minutes until tender.
5. Step 5: Remove from heat and stir in 2 tbsp chopped cilantro, 2 tbsp lime juice, 1/2 tsp sea salt, and 1/4 tsp black pepper to the cauliflower rice.
6. Step 6: Divide cilantro-lime cauliflower rice onto plates, top with sautéed shrimp, and spoon mango salsa over the shrimp before serving.