Bright, garlicky cauliflower rice studded with tender, lemony shrimp and fresh herbs; light and slightly savory with a hint of heat, served hot as a paleo one-skillet dinner.
Skillet Shrimp with Bright Garlic Cauliflower Rice
A speedy, one-skillet paleo dinner that pairs seared, lemony shrimp with fragrant garlic-and-ginger cauliflower 'rice' for a light, satisfying meal.
When you want something light but not boring, riced cauliflower answers the call — especially when it’s kicked up with garlic, fresh ginger, a squeeze of lemon and a little heat. This dish swaps heavy carbs for coarse cauliflower rice so the shrimp can shine: tender, slightly caramelized on the outside and brightened by citrus and herbs. It’s the kind of dinner that feels fresh but still comfortingly savory.
The method keeps things simple and fast. Pulse heads of cauliflower into coarse “rice” (or use a box grater or frozen riced cauliflower) while you pat the shrimp dry and season them lightly. Sear the shrimp quickly in avocado oil — about 1½–2 minutes per side — just until pink, then set them aside. In the same skillet, soften minced garlic and grated ginger, add the cauliflower rice with a splash of chicken broth and a dash of coconut aminos, and cook until the cauliflower is tender but not mushy.
Finish the dish by folding the shrimp back in with a good squeeze of lemon, a handful of chopped scallions and parsley, and a pinch of red pepper flakes for a whisper of heat. Little touches matter here: patting the shrimp dry before searing gives better color, and reserving the pan fond adds savory depth to the cauliflower. If you like, swap the parsley for cilantro or add extra lemon for a brighter finish.
This one-skillet dinner is great for weeknights — it comes together in about 30 minutes from start to finish, makes easy leftovers, and reheats well for lunches. Serve it hot with extra lemon wedges and a sprinkle of fresh herbs for contrast; it’s a lively, whole-foods meal that feels both light and completely satisfying.
Ingredients
How to Make Shrimp Garlic Cauliflower Rice
- Trim and peel the shrimp if needed, then pat dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
- Cut the cauliflower into florets and pulse in a food processor in 2 to 3 batches until it resembles coarse rice (about 4–5 cups); alternatively grate with a box grater.
- Heat 1 tbsp avocado oil in a large skillet over medium-high heat; when hot, add the shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through, then transfer to a plate and cover.
- Add the remaining 1 tbsp avocado oil to the skillet, reduce heat to medium, then add minced garlic and grated ginger and cook, stirring, for 30–45 seconds until fragrant.
- Add the riced cauliflower to the skillet, toss to coat in the garlic-ginger oil, then pour in 1/4 cup chicken broth, cover, and let steam 3 minutes until slightly tender.
- Remove the lid, stir in the coconut aminos, lemon juice, red pepper flakes, and the remaining 1/2 tsp salt and 1/4 tsp black pepper, then cook uncovered 2–3 minutes to evaporate excess liquid and lightly brown the cauliflower.
- Chop the scallions (whites and greens separated if you like) and roughly chop the parsley; fold the cooked shrimp back into the skillet along with the scallion whites and toss to combine and warm through for 1 minute.
- Taste and adjust seasoning, then remove from heat and sprinkle with scallion greens and chopped parsley before serving immediately.
Recipe Card
Shrimp Garlic Cauliflower Rice
Bright, garlicky cauliflower rice studded with tender, lemony shrimp and fresh herbs; light and slightly savory with a hint of heat, served hot as a paleo one-skillet dinner.
- Prep
- 15 min
- Cook
- 12 min
- Servings
- 4
Ingredients
Instructions
- Trim and peel the shrimp if needed, then pat dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
- Cut the cauliflower into florets and pulse in a food processor in 2 to 3 batches until it resembles coarse rice (about 4–5 cups); alternatively grate with a box grater.
- Heat 1 tbsp avocado oil in a large skillet over medium-high heat; when hot, add the shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through, then transfer to a plate and cover.
- Add the remaining 1 tbsp avocado oil to the skillet, reduce heat to medium, then add minced garlic and grated ginger and cook, stirring, for 30–45 seconds until fragrant.
- Add the riced cauliflower to the skillet, toss to coat in the garlic-ginger oil, then pour in 1/4 cup chicken broth, cover, and let steam 3 minutes until slightly tender.
- Remove the lid, stir in the coconut aminos, lemon juice, red pepper flakes, and the remaining 1/2 tsp salt and 1/4 tsp black pepper, then cook uncovered 2–3 minutes to evaporate excess liquid and lightly brown the cauliflower.
- Chop the scallions (whites and greens separated if you like) and roughly chop the parsley; fold the cooked shrimp back into the skillet along with the scallion whites and toss to combine and warm through for 1 minute.
- Taste and adjust seasoning, then remove from heat and sprinkle with scallion greens and chopped parsley before serving immediately.
Nutrition
- Carbohydrates
- 10.8
- Saturated Fat
- 1
- Sodium
- 700
- Fiber
- 3.8
- Unsaturated Fat
- 6.4
- Protein
- 30.5
- Fat
- 7.4
- Cholesterol
- 220
- Trans Fat
- 0
- Calories
- 235
- Sugar
- 4.1