Cilantro Lime Shrimp and Cauliflower Rice

This Cilantro Lime Shrimp and Cauliflower Rice is low calorie, low carb, keto-friendly and packed with flavor! This is a 20 minute meal your entire family will love!

PREP TIME5minutes 
COOK TIME20minutes 
TOTAL TIME25minutes 
COURSE30 Minutes or Less, Dinner
CUISINEAmerican, Keto
CALORIES299 kcal


  • Utopia Kitchen Pre-Seasoned Cast Iron Skillet – 12.5 Inch – Black


Cilantro Lime Cauliflower Rice

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup red onion finely chopped
  • 1 fresh jalapeño chopped and seeds removed
  • 1 10 ounce bag frozen Cauliflower Rice
  • Zest from 1 lime about 1 1/2 teaspoons
  • Juice from 1 lime about 1 tablespoon
  • 1/4 -1/2 cup cilantro finely chopped (add to your preference)
  • salt and pepper to taste this NEEDS salt and pepper, do a taste test and add to your liking

Cilantro Lime Shrimp

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons minced garlic
  • 1 pound shelled shrimp
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • Zest from 1 lime
  • Juice from 1 lime
  • 3 tablespoons butter
  • 1/4 cup cilantro finely chopped


For the Cilantro Lime Rice

  • Heat the olive oil in a large pan, saute the minced garlic, red onion and jalapeño 1-2 minutes over medium heat, stirring occasionally.
  • Add the frozen cauliflower rice (tap the bag on the counter top a few times before opening to help break up any clumps)
  • Saute the cauliflower rice 6-8 minutes, stirring occasionally. The rice will produce a lot of steam as it cooks, it is almost done when the steam has dissipated.
  • Turn the heat up slightly (this helps to remove any additional moisture) stir in the zest, lime juice, cilantro and add salt and pepper to taste.
  • Add any additional lime zest, juice or cilantro to your liking.

For the Cilantro Lime Shrimp

  • Heat the 1 tablespoon of butter and olive oil in a large skillet over medium heat. Saute the garlic about 30 seconds.
  • Add the shelled shrimp, chili powder, cumin, salt and pepper, stir to coat.
  • Sauté the shrimp 2-3 minutes until they have turned pink.
  • Stir in the zest, juice, and remaining three tablespoons of butter and cilantro. Cook an additional 1-2 minutes until the butter has melted completely and the butter garlic sauce has begun to thicken.
  • Serve immediately over the cilantro lime cauliflower rice above.
  • Garnish dish with additional lime wedges, cilantro and salt and pepper to taste.


Net carbs are 6 g per serving


Serving: 3/4 cup cauliflower rice + 1/4 pound shrimpCalories: 299kcalCarbohydrates: 8.9gProtein: 23.8gFat: 19.3gCholesterol: 213mgSodium: 295mgFiber: 2.9gSugar: 3.3g

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