Cilantro Lime Shrimp and Cauliflower Rice is a quick, flavorful, low-carb dinner that is also keto-friendly and naturally light. Juicy shrimp are cooked in a buttery garlic lime sauce, then served over fluffy cauliflower rice with fresh cilantro, jalapeño, onion, and bright citrus flavor. This easy shrimp recipe comes together in under 30 minutes, making it a perfect weeknight meal when you want something fresh, satisfying, and simple.
This Cilantro Lime Shrimp and Cauliflower Rice recipe is easy to prepare and packed with Mexican-inspired flavor. A handful of fresh ingredients, warm spices, and lime juice turns simple shrimp and cauliflower rice into a wholesome meal that tastes bright, savory, and comforting. It is a great option for anyone looking for a low-calorie, low-carb, or keto dinner without sacrificing flavor.
The shrimp and cauliflower rice are cooked as two separate components, which makes this recipe especially versatile. The cilantro lime shrimp can be served over salad, tucked into tortillas, added to lettuce wraps, or enjoyed in a low-carb bowl. The cauliflower rice works well as a side dish, a burrito bowl base, or a light alternative to traditional rice. Together, they make a complete meal with tender shrimp, fresh herbs, and a rich garlic butter sauce.
Ingredients for Cilantro Lime Shrimp and Rice
The full recipe is included below, but here is a helpful overview of the ingredients you will need to make this easy keto shrimp dinner:
- Olive oil and butter – This combination gives the shrimp and cauliflower rice great flavor and helps everything cook evenly. If you need a dairy-free option, you can replace the butter with additional oil. Avocado oil or another neutral cooking oil may also be used.
- Fresh produce: garlic cloves, red onion, limes, jalapeño, and cilantro – Fresh lime zest and fresh lime juice give the best flavor, so use whole limes if possible instead of bottled juice.
- Spices: chili powder, cumin, kosher salt, and black pepper – These simple seasonings add warmth and balance to the garlic lime shrimp.
- Shrimp – For the easiest preparation, use shrimp that has already been peeled and deveined. Large shrimp work well, but you can use the size you prefer. Smaller shrimp cook more quickly, while extra-large shrimp may need a little more time.
- Frozen cauliflower rice – Frozen cauliflower rice gives this dish a reliable texture and makes the recipe fast and convenient.
How to Make the Best Shrimp and Cauliflower Rice
You only need a large skillet to make this low-carb shrimp and cauliflower rice recipe. If you want to cook the cauliflower rice and shrimp at the same time, use two pans. Otherwise, cook the cauliflower rice first, transfer it to a bowl, and then prepare the shrimp in the same skillet.
Sauté Veggies
Begin by heating olive oil in a large pan over medium heat. Add the minced garlic, finely chopped red onion, and chopped jalapeño. Sauté for 1 to 2 minutes, stirring occasionally, until the vegetables become fragrant and slightly softened. Add the frozen cauliflower rice and continue cooking for 6 to 8 minutes. Stir occasionally so the rice does not stick to the pan. As the cauliflower rice cooks, it will release steam. When most of the steam has disappeared, increase the heat slightly to help cook off any remaining moisture.
Season Your Cauliflower Rice
Once the cauliflower rice is tender and no longer watery, stir in the lime zest, fresh lime juice, chopped cilantro, salt, and pepper. Taste and adjust the seasoning as needed. Cauliflower rice benefits from a generous amount of salt and pepper, so season it to your preference. If you enjoy a stronger citrus flavor, add extra lime juice or zest. Set the rice aside and cover loosely to keep it warm.
Cook the Shrimp
In another skillet, or in the same skillet after transferring the cauliflower rice to a bowl, heat one tablespoon of butter with the remaining olive oil over medium heat. Add the garlic and sauté just until fragrant, about 30 to 60 seconds. Add the peeled and deveined shrimp, chili powder, cumin, salt, and pepper. Stir well so the shrimp are evenly coated in the spices. Cook for 2 to 3 minutes, or until the shrimp turn pink and are nearly cooked through.
Make Garlic Butter Sauce
When the shrimp are pink and tender, stir in the lime zest, lime juice, remaining butter, and chopped cilantro. Continue cooking for 1 to 2 minutes, just until the butter melts completely and the garlic butter sauce begins to thicken slightly. Toss the shrimp several times so every piece is coated in the rich lime garlic sauce.
Serve
Divide the cilantro lime cauliflower rice evenly among four bowls. Top each serving with the shrimp and spoon the garlic butter sauce over the top. Garnish with extra lime wedges, fresh cilantro, avocado slices, crumbled cotija cheese, chopped tomatoes, pico de gallo, guacamole, or a dollop of sour cream if desired.
For a lighter serving option, spoon the shrimp and cauliflower rice into crisp lettuce wraps. You can also use the cilantro lime shrimp in tacos, quesadillas, or low-carb bowls. If you are serving family members or guests who are not following a keto diet, you can add traditional side dishes alongside this meal.
Non-keto side dishes you could add for family and guests:
- Slow Cooker Bean Dip
- Grilled Corn Salad
- Instant Pot Mexican Rice
- Slow Cooker Corn Dip
- Instant Pot Refried Beans
Shrimp and Cauliflower Rice FAQ’s
This recipe serves four. The cauliflower rice reduces as it cooks, so each serving is about 3/4 cup of cauliflower rice with 1/4 pound of cilantro lime shrimp. Each serving has 6 net carbs.
Cauliflower rice can become soggy if it is not cooked long enough to release excess moisture. Frozen cauliflower rice will steam as it cooks. Once the steam begins to disappear, increase the heat slightly and cook for another 1 to 2 minutes to help remove any remaining liquid.
Cauliflower rice needs enough salt and pepper to bring out its flavor. Start with a moderate amount, taste, and adjust until it is seasoned the way you like it.
Store leftovers in airtight containers in the refrigerator. The shrimp will keep for 3 to 4 days, and the cilantro lime cauliflower rice will keep for 4 to 5 days. You can store them together or separately.
More Keto Mexican Recipes
- Easy Keto Quesadilla
- Mexican Shredded Beef
- Keto Zucchini Tortillas
- Low-Carb Chicken Chimichangas
- Cheesy Keto Taco Soup
For more inspiration, look for additional keto Mexican recipes that use simple low-carb ingredients, fresh herbs, and bold spices.
Get the Recipe:
Cilantro Lime Shrimp and Cauliflower Rice (Keto + Low Carb)
Ingredients
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 to 1/2 cup cilantro, finely chopped, added to taste
- Salt and pepper to taste
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
Equipment
- Large skillet or cast iron skillet
Instructions
For the Cilantro Lime Rice
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Heat the olive oil in a large pan over medium heat. Add the minced garlic, red onion, and jalapeño. Sauté for 1 to 2 minutes, stirring occasionally.
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Add the frozen cauliflower rice. Tap the bag on the counter before opening to break up any clumps.
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Sauté for 6 to 8 minutes, stirring occasionally. The cauliflower rice will release steam as it cooks and is nearly done when most of the steam has disappeared.
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Increase the heat slightly to remove extra moisture. Stir in the lime zest, lime juice, cilantro, salt, and pepper.
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Taste and add more lime zest, lime juice, cilantro, salt, or pepper as desired.
For the Cilantro Lime Shrimp
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Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds.
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Add the shrimp, chili powder, cumin, salt, and pepper. Stir to coat the shrimp evenly.
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Sauté for 2 to 3 minutes, or until the shrimp turn pink.
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Stir in the lime zest, lime juice, remaining 3 tablespoons butter, and cilantro. Cook for another 1 to 2 minutes, until the butter melts and the garlic butter sauce thickens slightly.
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Serve immediately over the cilantro lime cauliflower rice.
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Garnish with extra lime wedges, cilantro, salt, and pepper to taste.