Skillet Shrimp and Cauliflower Rice with Spicy Tomato-Paprika Sauce

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

Quick sautéed shrimp served over cauliflower rice in a smoky, spicy tomato and smoked paprika sauce, perfect for a Whole30 dinner. This mediterranean-inspired whole30 (whole30, low carb) ready in about 25 minutes blends peeled and deveined large shrimp, minced garlic cloves, tomato paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Mediterranean cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Stir in 3 tbsp tomato paste, 2 tsp smoked paprika, 1/4 tsp red pepper flakes, and 1/2 tsp sea salt. Cook for 2-3 minutes, stirring occasionally, until the tomato paste darkens and the sauce thickens.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side until shrimp turn opaque and pink. Season with 1/4 tsp black pepper.
  4. Step 4: Remove shrimp and set aside. In the same skillet, add 1 tbsp olive oil and 4 cups grated cauliflower rice. Season with remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
  5. Step 5: Sauté cauliflower rice for 5-6 minutes until tender but not mushy, stirring frequently.
  6. Step 6: Return shrimp to the skillet and toss gently to combine with cauliflower rice and sauce.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Skillet Shrimp and Cauliflower Rice with Spicy Tomato-Paprika Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Skillet Shrimp and Cauliflower Rice with Spicy Tomato-Paprika Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Skillet Shrimp and Cauliflower Rice with Spicy Tomato-Paprika Sauce?

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 Skillet Shrimp and Cauliflower Rice with Spicy Tomato-Paprika Sauce 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 Skillet Shrimp and Cauliflower Rice with Spicy Tomato-Paprika Sauce whole30?

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

Related recipes