How to Make the Perfect Garlic Shrimp and Cauliflower Rice Bowl
Mediterranean · Easy · 25 min · 2 servings
Plump, juicy shrimp are sauteed in fragrant garlic and olive oil then served over a bed of seasoned cauliflower rice for a light yet filling Whole30 bowl. This recipe delivers all the satisfaction of a classic rice bowl without any grains or legumes.
Why this recipe works
This Garlic Shrimp and Cauliflower Rice Bowl recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 36g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 pound large raw shrimp peeled and deveined
- 4 cups cauliflower rice fresh or frozen
- 5 cloves garlic minced
- 3 tablespoons olive oil divided
- 1 whole lemon juiced and zested
- 3 tablespoons fresh parsley chopped
Step by step instructions
Step 1: Cook the Cauliflower Rice
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower rice and spread it into an even layer. Cook without stirring for 2 minutes to allow it to develop a slight golden color, then stir and continue cooking for another 3 to 4 minutes until tender. Season with salt and pepper and transfer to serving bowls.
Step 2: Saute the Garlic
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant and just beginning to turn lightly golden. Be very careful not to let the garlic burn as it will turn bitter.
Step 3: Cook the Shrimp
Increase the heat to medium-high and add the shrimp to the pan in a single layer. Season with sea salt and black pepper. Cook for 2 minutes on the first side until the shrimp turns pink on the bottom, then flip each shrimp and cook for another 1 to 2 minutes until completely pink and cooked through. Do not overcook the shrimp.
Step 4: Finish and Assemble
Remove the pan from the heat and immediately squeeze the lemon juice over the shrimp and add the lemon zest. Toss to combine and coat the shrimp in the lemon and garlic sauce. Spoon the shrimp and all of the pan juices over the prepared cauliflower rice and garnish generously with fresh chopped parsley before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh cauliflower rice → pre-packaged frozen cauliflower rice to save significant prep time
- fresh parsley → fresh basil or fresh cilantro depending on your flavor preference
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcrowding the pan with shrimp, which causes them to steam instead of saute and results in a rubbery texture
- Overcooking the shrimp past the point when they curl into a C shape, making them tough and chewy
Nutrition facts
Per serving: 310 calories, 36g protein, 12g carbs, 14g fat, 4g fiber.
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