Spanish Cauliflower Rice with Shrimp — Quick Low-Carb Recipe

Why you will love this recipe:

• The flavor — this Mexican-inspired cauliflower rice is rich, tangy, and well-seasoned.
• Quick and easy — most of the work is sautéing and simmering, and it’s ready in under 30 minutes.
• Flexible — you can use fresh or frozen riced cauliflower.
• Diet-friendly — low in carbs, gluten-free, dairy-free, paleo, Whole30 compliant, and suitable for many low-carb plans.

Ingredient notes:

Exact measurements are listed in the recipe card below. The key components are riced cauliflower, tomatoes, aromatics, spices, and shrimp. You can use either fresh or frozen cauliflower rice; frozen will need a touch more time to release excess moisture.

• Riced cauliflower – fresh or frozen both work. You can buy pre-riced cauliflower or make your own with a food processor or box grater.
• Diced tomatoes – canned diced or chopped tomatoes provide body and acidity.
• Tomato paste – adds depth and helps thicken the sauce.
• Onion – white, yellow, or sweet onion all work well.
• Seasonings – garlic, ground cumin, oregano, sea salt, and black pepper create the classic Spanish/Mexican flavor profile.
• Shrimp – pre-cooked, peeled shrimp (thawed if frozen) make this dish fast. Substitute cooked chicken, ground beef, tofu, pork, or beans if desired.

Recipe variations and add-ins:

• Vegan/vegetarian: omit the shrimp and use cooked tofu, tempeh, or beans.
• Add vegetables: diced bell peppers, celery, or corn are nice additions for color and texture.
• Adjust spices: add chili flakes, taco seasoning, garlic powder, or onion powder for more heat or complexity.

How to make Spanish cauliflower rice with shrimp:

1. Step 1: Heat a large skillet or pot over medium heat and add oil. Once hot, sauté the chopped onion for 3–5 minutes, until translucent.

2. Step 2: Add the diced tomatoes, tomato paste, garlic, cumin, oregano, salt, and pepper. Stir and let simmer for 3–5 minutes to meld the flavors.

3. Step 3: Stir in the cauliflower rice and combine thoroughly. Cook for about 5 minutes, stirring occasionally, until the cauliflower softens but is not mushy.

4. Step 4: Add the cooked, peeled shrimp and stir to combine.

5. Step 5: Continue cooking for about 5 more minutes, until the shrimp are heated through and the cauliflower rice reaches your preferred texture.

6. Step 6: Taste and adjust seasoning if needed, then serve warm. Garnish with cilantro, green onion, or avocado if desired.

Top tips:

• To rice cauliflower at home: Pulse florets in a food processor until the pieces resemble rice, or grate raw florets with a box grater.
• Prepare the shrimp: Make sure shrimp are peeled and thawed before adding to the pan; pre-cooked shrimp simply need to be warmed through.
• Serving ideas: Serve plain or top with fresh cilantro, chopped green onion, or sliced avocado for freshness and color.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the cauliflower or shrimp.

Yes. Frozen riced cauliflower works well; cook it a little longer to evaporate excess moisture so the dish doesn’t become soggy.

Yes. With cauliflower as the base, this dish is significantly lower in carbs than a traditional rice recipe. Track portion sizes to meet your individual carb goals.

Avoid adding too much liquid and don’t overcook. Sauté just until tender but still slightly firm to preserve texture.

Yes. This dish freezes well for up to three months. Thaw and reheat gently to maintain texture.

If you enjoyed this recipe, consider trying more healthy dishes and experimenting with different proteins and vegetables to adapt the flavors to your preferences. Leave a review if you try it!