Spicy Shrimp Sheet Pan with Garlic Bread and Cauliflower Rice
A speedy sheet pan dinner featuring spicy roasted shrimp served alongside garlic bread and fluffy cauliflower rice. This american-inspired seafood (low carb) ready in about 25 minutes pairs large shrimp, peeled and deveined, olive oil, smoked paprika 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 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 small, sliced into 1/2-inch pieces baguette
- 4 tbsp, softened unsalted butter
- 3 cloves, minced fresh garlic cloves
- 3 cups cauliflower rice
- 2 tbsp chopped fresh parsley
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 3/4 tsp salt, and 1/2 tsp black pepper on a rimmed baking sheet.
- Step 2: On a separate smaller baking tray, spread 4 tbsp softened unsalted butter mixed with 3 minced garlic cloves evenly over 1 small sliced baguette.
- Step 3: Place both trays in the oven and roast shrimp for 8-10 minutes until pink and opaque, and bake garlic bread for 7-8 minutes until golden and fragrant.
- Step 4: While shrimp and bread bake, heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 cups cauliflower rice and sauté for 4-5 minutes until tender and slightly toasted. Stir in 2 tbsp chopped fresh parsley and season with salt to taste.
- Step 5: Serve the spicy roasted shrimp immediately with garlic bread slices and cauliflower rice, garnished with lemon wedges for squeezing over.
Frequently asked questions
How long does Spicy Shrimp Sheet Pan with Garlic Bread and Cauliflower Rice take to make?
Total time is about 25 minutes (10 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 Spicy Shrimp Sheet Pan with Garlic Bread 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 Spicy Shrimp Sheet Pan with Garlic Bread 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 Spicy Shrimp Sheet Pan with Garlic Bread and Cauliflower Rice 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 Spicy Shrimp Sheet Pan with Garlic Bread and Cauliflower Rice low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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