If you’re looking for a meal that’s packed with flavor but light on carbs, you’re in the right place! This Cauliflower Rice with Grilled Shrimp is fast, fresh, and loaded with bold spices. Whether you’re whipping up a quick weeknight dinner or impressing guests, this dish brings the perfect balance of health and indulgence. Let’s get grilling!
Why You’ll Love This Recipe
This dish is all about big flavor with minimal effort. Here’s why you’ll love making it:
- Quick & Easy: Ready in under 30 minutes—weeknight win!
- Healthy & Low Carb: A satisfying meal that won’t weigh you down.
- Bold & Flavorful: The shrimp are perfectly seasoned, and the cauliflower rice soaks up all that goodness.
- Customizable: Add your favorite veggies or change up the spices.
Ingredients Breakdown
Essentials
- 1 lb large shrimp, peeled and deveined
- 4 cups cauliflower rice (store-bought or freshly riced)
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- Salt and pepper to taste
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- ½ tsp red pepper flakes (optional for heat)
Pro Tips
- Use fresh or frozen shrimp—just make sure they’re fully thawed before grilling.
- For extra flavor, marinate the shrimp for 15 minutes before cooking.
- If you don’t have a grill, a hot skillet works just as well.
- Don’t overcook the shrimp—they only need about 2 minutes per side!
Step-by-Step Instructions
- Season the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. Let them sit while you prep the cauliflower rice.
- Cook the Cauliflower Rice: Heat a large skillet over medium heat. Add a drizzle of olive oil and the cauliflower rice. Sauté for 5-7 minutes until tender. Season with salt, pepper, and red pepper flakes.
- Grill the Shrimp: Heat a grill pan or skillet over medium-high heat. Cook the shrimp for 2 minutes per side until pink and slightly charred.
- Finish & Serve: Squeeze fresh lime juice over everything, sprinkle with cilantro, and serve the shrimp on top of the cauliflower rice. Enjoy!
Chef’s Tips and Tricks
- Make It More Hearty: Add sautéed bell peppers or spinach to the cauliflower rice.
- Don’t Overcook: Keep an eye on the shrimp—they cook fast!
- Extra Flavor Kick: Try a squeeze of lemon or a drizzle of garlic butter before serving.
Recipe Variations and Serving Suggestions
- Spicy Kick: Add a dash of cayenne pepper to the shrimp before grilling.
- Garlic Butter Style: Toss the grilled shrimp in melted garlic butter for extra richness.
- Mexican Twist: Stir in a little cumin and lime zest for a zesty flavor.
- Serve With: Avocado slices, grilled veggies, or a side of black beans.
FAQs
Can I use frozen cauliflower rice?
Yes! Just sauté it straight from frozen, adding a couple of extra minutes to cook off excess moisture.
What if I don’t have a grill?
No worries! A stovetop skillet works great. Just heat it well and cook the shrimp for 2 minutes per side.
Can I make this ahead of time?
You can prep the cauliflower rice and season the shrimp in advance, but cook the shrimp fresh for the best texture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 4 cups cauliflower rice
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- Salt and pepper to taste
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- ½ tsp red pepper flakes (optional)
Instructions:
- Season shrimp with olive oil, paprika, garlic powder, chili powder, salt, and pepper.
- Cook cauliflower rice in olive oil over medium heat for 5-7 minutes.
- Grill shrimp for 2 minutes per side until pink and slightly charred.
- Top with lime juice, garnish with cilantro, and serve over cauliflower rice.
Did you try this recipe? Let me know how it turned out in the comments below! And don’t forget to share your creations on Instagram—tag me @thekitchensaid so I can see your delicious meals. Happy cooking!
