Rating: 5 stars
1 Ratings
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This shrimp saute recipe is Whole30® compliant but can be tweaked to your preference of noodle, rice, etc. Eating it on the cauliflower rice is low in calories, low in carbs, and very filling.


Recipe Summary

25 mins
20 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Put cauliflower into the bowl of a food processor and pulse until the consistency is like white rice. Transfer cauliflower to a skillet over medium-low heat. Add olive oil and 1/2 cup chicken stock. When cauliflower is warm, about 5 minutes, add cumin, salt, black pepper, and juice of 1/2 a lime. Cover and allow cauliflower rice to steam until tender but slightly firm while you prepare the shrimp saute.

  • Heat coconut oil in a separate skillet over medium heat. Add mushrooms, Fresno peppers, onion, and tomato. Toss and season with salt and black pepper. Cook until vegetables are soft and mushrooms release moisture, 5 to 10 minutes. Add almond flour and stir to create a pasty roux; cook for 1 to 2 minutes. Pour in remaining chicken stock slowly until desired consistency.

  • Bring sauce to a simmer, about 5 minutes. Add garlic powder, chili powder, oregano, and tarragon. Season with salt and black pepper to taste. Add remaining lime juice and stir to combine. Mix in spinach and cook just until wilted, about 1 minute. Stir in shrimp and immediately remove skillet from heat to avoid overcooking.

  • Top cauliflower rice with shrimp saute.

Cook's Note:

You can use 4 garlic cloves in place of the garlic powder.

Nutrition Facts

312 calories; protein 27.8g; carbohydrates 25.4g; fat 13.5g; cholesterol 172.8mg; sodium 484.7mg. Full Nutrition