This easy frozen cauliflower rice and shrimp dish takes just 30 minutes. It’s the perfect combination of savory and flavorful garlic butter jumbo shrimp served over a filling cilantro lime cauliflower rice. Add this healthy, low carb and delicious meal to your busy weeknight rotation.
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I’m all for quick, versatile and healthy meals, like my 30 minutes Air Fryer Drumsticks and this cauliflower rice with shrimp is on the top of my “quick and easy” list. My kids can eat the protein and get a side of veggies with a serving of white rice, while I substitute the rice for low-carb cauliflower rice. Using prepackaged, frozen cauliflower rice is my go-to move for busy weeknights, and thawing frozen shrimp can be done in a snap. I can get this meal on the table in no time!
Ingredients & Notes
Cauliflower Rice – Using frozen, packaged cauliflower rice is convenient and cooks up in about 10 minutes on the stovetop. It’s a lot quicker than shaving down a whole head of cauliflower.
Shrimp – I like to use 16-20 count jumbo shrimp. They’re big, plump and super satisfying.
Seasoning – I’m using very simple seasoning which includes fresh minced garlic, paprika, salt and pepper. It doesn’t take a lot of seasoning or spices to make these shrimp taste good.
Butter – To make the meal a bit more satiating, saute the cauliflower and shrimp in butter for extra flavor.
Cilantro & Lime – I love adding fresh herbs to finish a dish. Cilantro adds a bright, fresh taste while the lime brings a touch of acidity to balance out the buttery flavor.
Instructions
1). Season the shrimp and set aside.
2). Heat a large pan or skillet with butter.
3). Add the cauliflower rice and cook until thawed and heated, about 10 minutes.
4). Remove the rice and stir in the cilantro, salt and lime.
5). Using the same pan, add more butter.
6). Then cook the shrimp, about 3 minutes on each side on high heat.
Serve the shrimp over the cauliflower rice and enjoy!
Pro Tips
- This shrimp and cauliflower rice bowl goes great with some spicy sauce like Cholula or Sriracha!
- There is no need to defrost the frozen cauliflower rice, it will quickly thaw and cook on the stovetop.
- Do not overcook the rice, it’ll end up being too soft and soggy. You will still want the cauliflower to have a bit of a bite.
- If preferred, you can also replace the butter for avocado or olive oil.
Frequently Asked Questions
Raw cauliflower rice is crunchy, however when cooked, it softens up a bit and has a bite to it (if not over cooked).
No, cauliflower rice is just cauliflower. There’s no softness or fluffiness to it. It has a cabbage-y, nutty taste that’s pretty neutral, making it a great base for any additional seasonings you like.
Yes, it’s the same as using fresh cauliflower.
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Easy (Frozen) Cauliflower Rice with Garlic Butter Shrimp
Ingredients
- 1 pound jumbo shrimp, peeled and deveined 16/20 count
- 12 ounces frozen cauliflower rice
- 4 tablespoons butter
- 3 cloves garlic, diced
- 3 tablespoons chopped cilantro
- 3 teaspoons fresh lime juice
- 1 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 3 slices lime for garnish
Instructions
- Peel and devein the shrimp and dry with a paper towel. In a bowl, season the shrimp with garlic, salt, paprika and pepper. Set aside.
- Heat a large pan on medium high heat with 2 tablespoons of butter, until melted, about 20 seconds. Add the cauliflower rice and saute until the water has evaporated and cooked through, about 10 minutes.
- Turn off the heat and scoop the cauliflower rice from the pan into a serving bowl. Add the cilantro and lime juice and mix. Add additional lime juice as needed to taste.
- In the same pan, on high heat add 2 tablespoons of butter until lightly brown, about 15 seconds. Add the shrimp and cook for 3 minutes on each side.
- Serve the shrimp over the cauliflower rice and garnish with additional cilantro, ground pepper and optional squeeze of lime over the shrimp.
Notes
- There is no need to defrost the frozen cauliflower rice, it will quickly thaw and cook when sauteeing in the pan.
- Do not overcook the rice, it’ll end up being too soft and soggy. You will still want the cauliflower to have a bit of a bite.
- If preferred, you can also replace the butter for avocado or olive oil.
- This shrimp and cauliflower rice bowl goes great with some spicy sauce like Cholula or Sriracha!
Wow! What a great recipe! Can’t wait to try it!