Easy (Frozen) Cauliflower Rice with Garlic Butter Shrimp Recipe
This Easy (Frozen) Cauliflower Rice with Garlic Butter Shrimp is a quick, flavorful, and healthy meal perfect for a low-carb dinner. Juicy jumbo shrimp are seasoned and cooked in garlic butter, served atop sautéed frozen cauliflower rice enhanced with fresh cilantro and lime juice, creating a light yet satisfying dish that’s ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Shrimp and Seasoning
- 1 pound jumbo shrimp, peeled and deveined (16/20 count)
- 3 cloves garlic, diced
- 1 ½ teaspoons paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Cauliflower Rice
- 12 ounces frozen cauliflower rice
- 2 tablespoons butter (for cooking cauliflower rice)
- 3 tablespoons chopped cilantro
- 3 teaspoons fresh lime juice, plus extra as needed
For Cooking Shrimp
- 2 tablespoons butter
- 3 slices lime for garnish
Instructions
- Season the Shrimp: Peel and devein the shrimp if not already done, then pat dry with paper towels. In a bowl, combine the shrimp with diced garlic, kosher salt, paprika, and ground black pepper. Set aside to marinate briefly.
- Sauté Cauliflower Rice: Heat a large pan over medium-high heat and melt 2 tablespoons of butter, about 20 seconds. Add the frozen cauliflower rice directly to the pan and sauté, stirring occasionally, until much of the moisture evaporates and the cauliflower is tender but still slightly firm, about 10 minutes.
- Finish Cauliflower Rice: Turn off the heat and transfer the cooked cauliflower rice to a serving bowl. Stir in the chopped cilantro and fresh lime juice. Taste and add more lime juice as desired for brightness.
- Cook the Shrimp: Wipe the pan clean if necessary and return to high heat. Add 2 tablespoons of butter and heat until lightly browned, approximately 15 seconds. Place the seasoned shrimp in the pan and cook for about 3 minutes on each side, until pink and opaque.
- Serve: Plate the cauliflower rice and top it with the garlic butter shrimp. Garnish with additional chopped cilantro, a sprinkle of ground black pepper, and lime slices. Optionally, squeeze extra lime juice over the shrimp for added freshness.
Notes
- Nutritional information is an estimate and may vary.
- No need to defrost the frozen cauliflower rice beforehand; it thaws quickly during sautéing.
- Avoid overcooking the cauliflower rice to keep a pleasant bite and prevent sogginess.
- Butter can be substituted with avocado or olive oil if preferred.
- This dish pairs wonderfully with spicy sauces such as Cholula or Sriracha for added heat.
