American
Shrimp and Cauliflower Rice
Shrimp and riced cauliflower cook in a hot skillet with garlic and lemon so the cauliflower stays in grains.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A hot pan. Cauliflower rice turns to mash if it steams.
- Shrimp first, then the rice, so you can season both.
- Do not cover.
- Lemon at the end.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the shrimp dry and salt them. Sear in oil, 2 minutes per side. Move to a plate.
- 2
Add cauliflower rice, garlic, and pepper. Cook, stirring, 5 to 6 minutes, until the grains are hot and a few edges brown.
- 3
Return the shrimp, add lemon juice and parsley, and toss.
- 4
Taste and add a pinch more salt if the cauliflower is flat.
Pro tips
- Frozen cauliflower rice must be thawed and squeezed dry.
- If the pan looks wet, keep the heat up and cook another minute.
- A pinch of chili flake belongs here if you want heat.
Easy substitutions
- Shrimp
- Bay scallops
- Cauliflower rice
- Broccoli rice
Storage and reheating
Storage
Refrigerate up to 2 days.
Reheating
Warm in a skillet. The cauliflower will soften.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 210
- Protein
- 28 g
- Carbs
- 8 g
- Fat
- 6 g
- Fiber
- 3 g
Moderate · Stovetop · High Protein, Gluten-Free, Dairy-Free, Lower-Carb
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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