cilantro lime shrimp on plate

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!

Prep: 10Cook: 20Total: 30 minutes
Yield 4 servings 1x


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


  1. Start by preparing your cauliflower rice. In a large saucepan, turn heat to medium and add riced cauliflower.
  2. 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.
  3. Let simmer over low heat for ten minutes, stirring occasionally, and begin to prepare your shrimp.
  4. Prepare your shrimp by peeling + deveining, washing and patting completely dry.
  5. Once dry, add shrimp to a bowl and toss with garlic, cumin, salt, pepper.
  6. 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.
  7. Once you flip your shrimp, add lime juice, zest, and cilantro. After a minute, stir to combine. Turn off heat.
  8. Plate coconut rice and add shrimp on top. Serve with extra cilantro and lime. Enjoy!
Author: Erin MorrisseyCategory: Dinner, gluten-free, pescetarianMethod: StovetopCuisine: AmericanDiet: Gluten Free