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Garlic Lemon Shrimp and Cauliflower Rice Skillet

Bright and satisfying garlic lemon shrimp tossed with veggies and cauliflower rice—an easy, balanced skillet dinner ready in about 20 minutes.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Healthy
Cuisine: American, Mediterranean-inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Skillet
  • 1 lb shrimp peeled and deveined
  • 2 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 bell pepper sliced
  • 1 zucchini half-moons
  • 4 cups cauliflower rice fresh or frozen
  • 1 tsp lemon zest from 1 lemon
  • 2 tbsp lemon juice fresh
  • 1/2 tsp paprika
  • 1/4 tsp crushed red pepper flakes optional
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
To Finish (optional)
  • 2 tbsp chopped parsley
  • 1/4 cup crumbled feta optional

Equipment

  • Large skillet
  • Microplane zester
  • Cutting board
  • Chef's knife

Method
 

  1. Pat the shrimp dry and season with paprika, salt, and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté shrimp for 1–2 minutes per side until just pink, then transfer to a plate.
  3. Add remaining olive oil to the skillet, then add garlic, bell pepper, and zucchini. Cook 3–4 minutes until tender-crisp.
  4. Stir in cauliflower rice and cook 4–6 minutes, until hot and any excess moisture cooks off.
  5. Return shrimp to the skillet and toss to combine.
  6. Add lemon zest, lemon juice, and red pepper flakes (if using). Taste and adjust seasoning.
  7. Finish with parsley and feta if desired, then serve right away.

Notes

Frozen cauliflower rice: Cook a little longer so the water evaporates and the skillet stays flavorful.
Shrimp size: Medium or large shrimp work best; avoid tiny shrimp so they don’t overcook.
Veggie swaps: Broccoli florets, snap peas, or spinach all work well.
Storage: Keeps up to 2 days; reheat in a skillet when possible for the best texture.