Get the Recipe: Cilantro Lime Shrimp and Cauliflower Rice (keto + low carb)
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!
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 -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
Instructions
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.
Notes
Net carbs are 6 g per serving
Serving: 3/4 cup cauliflower rice + 1/4 pound shrimp, Calories: 299kcal, Carbohydrates: 8.9g, Protein: 23.8g, Fat: 19.3g, Cholesterol: 213mg, Sodium: 295mg, Fiber: 2.9g, Sugar: 3.3g
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