Hey there, my friend 👋. If you’re looking for a quick and easy dinner with barely any cleanup, THIS is it.
We’re talking juicy shrimp, perfectly roasted with garlic and spices, all nestled on a bed of light and fluffy cauliflower rice. It’s low-carb, full of flavor, and made in just ONE pan.
And the best part? You can have this on the table in 25 minutes. Let’s get cooking.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Sheet pan
- Mixing bowl
- Measuring spoons and cups
- Knife and cutting board
- Spatula or spoon
Important Info
- Servings: 4 plates
- Estimated Cost to make this recipe: Around $15
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Calories per serving: About 280
- Cook method: Sheet Pan
- Season: Perfect for all seasons
- Course: Main Course
- Cuisine: International
- Diets: LowCalorieDiet, LowCarbDiet, GlutenFreeDiet, DairyFreeDiet, Paleo
How to Make Sheet Pan Shrimp and Cauli Rice
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 lb shrimp (peeled and deveined)
- 3 cups cauliflower rice (fresh or frozen)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp chili flakes (optional, for a little heat)
- Salt and pepper to taste
- Juice of ½ lemon
- 1 tbsp fresh parsley (chopped, for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative Option |
|---|---|
| Shrimp | Chicken breast (cubed) |
| Cauliflower rice | Cooked quinoa or brown rice |
| Olive oil | Avocado oil or melted butter |
| Garlic powder | Fresh minced garlic |
| Lemon juice | Lime juice |
| Fresh parsley | Cilantro or basil |
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.
- Season the shrimp by placing them in a bowl and tossing them with 1 tbsp olive oil, garlic powder, onion powder, paprika, chili flakes, salt, and pepper.
- Spread the cauliflower rice on one side of the sheet pan. Drizzle with 1 tbsp olive oil, salt, and pepper. Toss to coat evenly.
- Add the shrimp to the other side of the sheet pan, making sure they’re in a single layer.
- Bake for 12-15 minutes or until the shrimp turn pink and the cauliflower rice is tender.
- Remove from the oven, squeeze fresh lemon juice over everything, and sprinkle with chopped parsley.
- Serve immediately and enjoy your delicious meal.
Helpful Tips
- Use fresh shrimp for the best taste, but frozen shrimp works too—just thaw them first.
- If your cauliflower rice releases too much moisture, spread it out and bake it for 5 extra minutes before adding the shrimp.
- Want a crispier texture? Broil for 2 minutes at the end of baking.
- Add some veggies like bell peppers or zucchini for extra color and nutrients.
- Leftovers? Store them in an airtight container and reheat in a pan for the best texture.
What to Serve with Sheet Pan Shrimp and Cauli Rice
This meal is a whole dish on its own, but if you want to round it out, here are some great sides:
- A fresh green salad
- Roasted asparagus or Brussels sprouts
- Avocado slices for extra creaminess
- A light yogurt sauce or tzatziki on the side
How Do You Serve the Recipe?
Serving is easy—just plate it up straight from the sheet pan. A wide, shallow bowl works great to keep the shrimp and cauli rice together. If you’re feeling fancy, sprinkle a little extra lemon juice and fresh herbs on top before serving.
Where Do You Serve This Recipe the Most?
This is a great weeknight dinner because it’s so quick. It also works well for meal prep—just pack it into airtight containers, and you have lunches ready for the week.
Hosting friends? Serve this at a casual dinner gathering. It’s healthy, light, and sure to impress.
Storage
Short-Term Storage (Room Temperature)
- Not recommended. Shrimp is best stored cold to prevent bacteria growth.
Refrigeration
- Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat in a pan over medium heat or in the microwave for 1-2 minutes.
Freezing
- You can freeze cooked shrimp and cauli rice separately for up to 2 months.
- Reheat from frozen by sautéing in a pan with a splash of olive oil until warmed through.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just make sure to thaw them first by running them under cold water for a few minutes. Pat them dry before seasoning.
How do I make my cauliflower rice less watery?
Spread it out on the sheet pan and roast for a few minutes before adding other ingredients. This helps evaporate extra moisture.
Can I add other seasonings?
Of course! Try Cajun seasoning, curry powder, or even a little soy sauce for an Asian twist.
Is this kid-friendly?
Yes! If your little one doesn’t like spicy food, skip the chili flakes. They’ll love the shrimp with a mild garlic and lemon flavor.
What’s the best part of this recipe?
It’s healthy, delicious, and only uses one pan—so cleanup is a breeze. Plus, it’s ready in just 25 minutes.
Meta Description
Sheet Pan Shrimp and Cauli Rice Recipe is a quick, low-carb dinner made in 25 minutes. Juicy shrimp and roasted cauliflower rice all in one pan. Easy cleanup!