Sautéed Shrimp with Roasted Cauliflower and Lemon-Garlic Dressing

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

Tender shrimp sautéed with garlic served alongside roasted cauliflower tossed in a zesty lemon-garlic dressing for a bright, Whole30-compliant dinner. This Mediterranean-inspired Whole30 recipe (gluten free, paleo), ready in about 40 minutes, pairs large shrimp, peeled and deveined, cauliflower florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 30 min Serves 4 Mediterranean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 4 cups cauliflower florets with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper. Spread in a single layer and roast for 25 minutes, stirring halfway through, until golden and tender.
  2. Step 2: While cauliflower roasts, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 lb peeled shrimp. Sauté shrimp for 2-3 minutes per side until opaque and pink, seasoning with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
  3. Step 3: In a small bowl, whisk together 3 tbsp fresh lemon juice and 1 tbsp olive oil.
  4. Step 4: Transfer roasted cauliflower to a serving platter, drizzle with lemon-garlic dressing, and toss gently to coat.
  5. Step 5: Arrange sautéed shrimp over the cauliflower, sprinkle with 1/4 cup chopped fresh parsley, and serve immediately.

Frequently asked questions

How long does Sautéed Shrimp with Roasted Cauliflower and Lemon-Garlic Dressing take to make?

Total time is about 40 minutes (10 min prep + 30 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 Roasted Cauliflower and Lemon-Garlic Dressing?

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 cauliflower florets from drying out.

Can I substitute ingredients in Sautéed Shrimp with Roasted Cauliflower and Lemon-Garlic Dressing?

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 Roasted Cauliflower and Lemon-Garlic Dressing 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 Roasted Cauliflower and Lemon-Garlic Dressing gluten free?

Yes — this recipe is tagged gluten free, paleo, dairy 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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