For a complete and filling meal, Cilantro Lime Shrimp with Coconut Cauliflower Rice is the perfect option. It’s a tangy, zesty dish made of deliciously flavorful ingredients perfect for enjoying any night of the week!
The best rice and shrimp recipe of all time
Have you gotten on the cauliflower rice bandwagon yet? Personally, I’m not one to buy into “food hype,” but this one is popular for a reason. Cauliflower rice is absolutely delicious and is the perfect low-carb alternative to using regular rice! When cooked properly, you can hardly tell the difference.
For this recipe, we’re making a delicious coconut version that’s absolutely mouthwatering and is the perfect base for eating alongside cilantro lime shrimp. Oh, yeah. We can’t have a cilantro lime shrimp and coconut cauliflower rice recipe without the zesty, tangy lime shrimp!
This recipe provides a serious flavor blend that’s unmatched. When paired together, the taste of the rice and shrimp is absolutely fabulous. You’re never going to want to go back to boring rice or plain shrimp recipes ever again!
Ingredients used to make this shrimp and cauliflower rice recipe
Our recipe will start with a base made of frozen cauliflower rice, coconut milk, lime juice, and salt. Then, we will add shrimp that’s seasoned with garlic, lime, cilantro, and more!
Coconut cauliflower rice:
- Frozen cauliflower rice
- Coconut milk
- Lime juice
- Frozen shrimp
- Minced garlic
- Avocado oil
- Lime juice
- Half lime
- Chopped cilantro
Kitchen items used for this recipe
Only 4 main tools are needed for this recipe, in addition to a handful of measuring sizes. Here’s a quick list of everything you’ll need:
- Large saucepan
- Spatula or stirring utensil
- Mixing bowl
- Measurements: 1/4 tsp, 1/2 tsp, 1 tbsp, 1/3 cup, 3/4 cup
How to make cilantro lime shrimp with coconut cauliflower rice
This recipe will consist of two parts. We will begin by preparing the cauliflower rice, and then we’ll jump into cooking the shrimp (which literally takes less than 5 minutes!). In total, this recipe should require about 20 minutes to prepare.
We will begin by preparing the cauliflower rice. In a large saucepan, turn the heat to medium and add the riced cauliflower.
Add the coconut milk, lime juice, and salt. Stir until no longer frozen. It may seem dry at first, but it will all blend together.
Let simmer over low heat for ten minutes, stirring occasionally.
While the rice simmers, we will start the shrimp.
Prepare the shrimp by peeling, deveining, washing, and patting completely dry.
Once dry, add the shrimp to a bowl and toss with garlic, cumin, salt, and pepper.
Heat a skillet over medium heat and add the avocado oil. Once hot, add in the shrimp. These cook super fast (about 60-90 seconds per side), so watch them closely. You don’t want to overcook, or they’ll become tough.
Once you flip your shrimp, add lime juice, zest, and cilantro. After a minute, stir to combine. Turn off the heat.
Place the coconut rice on a plate and add the shrimp on top. Serve with extra cilantro and lime, and enjoy!
Cauliflower rice vs. regular rice
There are understandably some differences between eating regular grain rice and eating “rice” that’s made from a vegetable. However, when cauliflower is used, the benefits far outweigh the cons!
For starters, cauliflower is extremely nutrient-dense and provides fiber, potassium, Vitamin K, B6, and more. It also tastes great and is filled with antioxidants!
When cooked and seasoned properly, cauliflower rice can definitely hold its own in a rice vs. rice standoff.
Helpful tips for making cilantro lime shrimp and coconut cauliflower rice
Use these tips when cooking your recipe to wind up with a cilantro lime shrimp and coconut cauliflower rice dish that’s absolutely to die for!
Avoid overcooking the cauliflower rice
For “crispier,” finer rice, watch the cauliflower rice with a close eye and avoid overcooking. When cooked too long, it can become soggy, which we want to avoid!
If you find yourself with chewy or rubbery shrimp, it’s probably overcooked. Next time, use the following rule of thumb to cook the shrimp for the correct amount of time.
How to perfectly cook shrimp
When cooking shrimp, it’s so important to avoid overcooking. Look for the color to change to a pink shade all over (with no gray spots), and immediately remove from the heat. It should be at the perfect consistency and ready to enjoy.
Frozen vs. raw shrimp
I usually buy frozen shrimp because it’s easier and honestly more convenient. There aren’t too many differences between buying frozen and raw shrimp, though the frozen may taste slightly less fresh because it has been cooked already. If you want to buy fresh, raw shrimp, feel free!
Try these tasty entrees next
Need more juicy dinner ideas to accompany your cilantro lime shrimp in your weekly meal round up? Try these! From honey mustard chicken and one pan salmon to sweet potato casserole and chicken chili, there’s something for every mood!
- One Pan Honey Mustard Chicken Dinner
- Buffalo Chicken Sweet Potato Casserole
- Easy One Pan Salmon Dinner
- One Pan Cabbage and Potato Skillet
- Easy White Chicken Chili Recipe (Stovetop or Crock Pot)
Recipe by Erin Morrissey and Photos by Quarter Soul Crisis
Coconut Cauliflower Rice
- 1 10oz bag frozen cauliflower rice
- 3/4 cup coconut milk from can (the thick white part at the top)
- 2 tbsp lime juice
- 1/2 tsp salt
- 1.5 lbs frozen shrimp, thawed, peeled, and deveined.
- 1 clove garlic, minced
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp avocado oil
- 2 tbsp lime juice
- zest of half lime
- 1/3 cup cilantro, chopped
- Start by preparing your cauliflower rice. In a large saucepan, turn heat to medium and add riced cauliflower.
- Add in the coconut milk, lime juice, and salt. Stir until no longer frozen. It may seem dry at first but it will all blend together.
- Let simmer over low heat for ten minutes, stirring occasionally, and begin to prepare your shrimp.
- Prepare your shrimp by peeling + deveining, washing and patting completely dry.
- Once dry, add shrimp to a bowl and toss with garlic, cumin, salt, pepper.
- Heat a skillet over medium heat, add avocado oil, and once hot, add in shrimp. These cook super fast, about 60-90 seconds per side. You don’t want to overcook your shrimp or else they will be tough.
- Once you flip your shrimp, add lime juice, zest, and cilantro. After a minute, stir to combine. Turn off heat.
- Plate coconut rice and add shrimp on top. Serve with extra cilantro and lime. Enjoy!
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