This post may contain affiliate links. Please read my disclosure policy.
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
- Salt
Shrimp:
- Frozen shrimp
- Minced garlic
- Cumin
- Salt
- Pepper
- 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
- Skillet
- 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.
Cauliflower rice:
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.
Shrimp:
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!
Rubbery shrimp
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
Cilantro Lime Shrimp with Coconut Cauliflower Rice
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!
Ingredients
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
Shrimp
- 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
Instructions
- 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!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂
Caty says
Lovedddd thissssss. So easy and so good. Halved the amount of lime juice because I’m not a big savory citrus girl and it was just the right balance for me. Love the flavor combos here. Already made this dish several times.
★★★★★
Erin says
Hi Caty, so glad you loved the rice and made it your own!
Sam says
This is so incredibly delicious and flavorful! Even my husband, who is a “cauliflower is not a substitute for rice” person enjoys it!
★★★★★
Erin says
Hi Sam, so glad you both liked it!!
Sara says
yummy, easy, healthy weeknight dinner! Paired it with some cous cous!
★★★★★
Erin says
Hi Sara, so glad you loved it and yum!!
Sarah says
This recipe couldn’t be easier or more delicious! The addition of coconut milk makes the cauliflower rice SO creamy. The dish is altogether so refreshing and light! One of my favorites, definitely adding it to my weekly rotation!
★★★★★
Erin says
Hi Sarah, so happy you liked it!!
Felicia says
This recipe was so quick and easy to make with the perfect flavor combination! Tasted healthy yet was also perfectly filling! This is going to definitely be one of my new go to dishes!
★★★★★
Erin says
Hi Felicia, I am so glad you liked it so much!
Sami says
I had never made shrimp in my life, but the recipe was so easy to follow & it turned out great! Will definitely be making again.
★★★★★
Erin says
Hi Sami, I am so happy you tried making shrimp for the first time!!
Kendra says
This is one of my favorite meals! Such a great high protein, low carb, hide the veggies but keep the flavor kind of meal! It’s creamy and delish, I make it at least once a week!!
★★★★★
Erin says
Hi Kendra, so happy you loved it so much!
Jennings Modla says
My family and I absolutely loved this recipe! Definitely a keeper.
★★★★★
Erin says
Hi Jennings, thanks for sharing!!
karen says
OMG this was amazing! So easy and very good. I added frozen peas to the cauli rice… will make again!
★★★★★
Erin says
Hi Karen, I am so happy you loved it!
Sarah Schweiker says
I have made this meal multiple times in the last couple months because it is so easy and delicious!! I have even made it for a meal train and they loved it too. Perfect combination of flavors!
★★★★★
Erin says
Hi Sarah, thanks for sharing! I’m so happy you’ve enjoyed it a few times!
Linda Gray says
One of my go-to recipes when I’m looking for something quick and healthy in between studying!! I usually add a little more milk plus the thick milk on the top to create more of a risotto. SO GOOD
★★★★★
Erin says
Hi Linda, I’m so glad to hear that! Thanks for sharing!
Miranda says
Omg… so so SO GOOD! This will definitely be made on the regular in our house now. Thanks for the amazing recipe!
★★★★★
Erin says
Hi Miranda, ah I am so glad you enjoyed it and will be a staple in your home! 🙂
Jennifer says
Made this tonight and it was wonderful!!!
★★★★★
Erin says
Hi Jennifer, so glad you enjoyed the rice. Thanks for your support!! 🙂
Linda Shemely says
I tried this recipe this evening and used lite coconut milk. Really delicious!!! I will be making this again. It is a great summer meal…well, it would be good anytime actually!
Erin says
Hi Linda, thank you so much for the kind words. So happy you liked it and made it your own. 🙂
Micaela says
Just made this, used jasmine rice instead of cauliflower and it was wonderful!! So creamy and delicious!!!
★★★★★
Erin says
Hi Micaela, so happy you liked the recipe and made it your own!
Meghan says
This recipe was so tasty!! I used Reduced Fat Coconut Milk from a can and it took maybe 12 minutes for the liquid to cook off the rice but came out great. Love the tangy lime with the hearty coconut flavor. I will definitely make this again.
Erin says
Hi Meghan, so glad you enjoyed the rice and made it your own. Thanks for your support!
Erika E says
So good! This was my first time making cauliflower rice and I’m jumping on the bandwagon. Kind of want to try this “rice” with poké!
Jazzed up the leftovers with avocado, extra cilantro, and a drizzle of sriracha. 10/10 will make this again!
★★★★★
Erin says
Hi Erika, I’m so happy you liked the rice and used the leftovers to make it your own! How fun! 🙂
Kelly says
Delicious! My husband said it was fantastic! It was light and refreshing! Thank you so much for a easy yet yummy dinner 🙂
★★★★
Erin says
Hi Kelly, thank you so much for tour kind words. So happy you both enjoyed the rice!
Laura says
My husband absolutely despises cauliflower so I opted for rice vermicelli instead. Cooked basically the same way as the cauli (just sat the noodles in boiling water for 30 seconds to soften before throwing them in the coconut milk, and used closer to a cup of coconut milk)…. THIS IS SO GOOD!
★★★★★
Erin says
Hi Laura, so glad you made the recipe your own and enjoyed it! 🙂
leslie gerson says
Is lite coconut milk ok to use?
Erin says
Hi Leslie, yes, you can definitely use it. I haven’t tried the recipe with lite, so let me know how it goes!