Cilantro Lime Shrimp and Cauliflower Rice (keto + low carb)
Keto · 4 servings · US measures · 5 min publisher preparation per four-serving batch
Total time: 25 min
Cilantro Lime Shrimp and Cauliflower Rice (keto + low carb). Original recipe adapted with source quantities and workflow.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Use separate pans for the cauliflower rice and shrimp. Shrimp must be shelled; keep the two sets of garlic, lime and cilantro separate. | ||
| Cook shellfish until the flesh is pearly white and opaque. | ||
| Sauté rice garlic/onion/jalapeño in rice oil medium 1–2 min; add frozen rice 6–8 min; raise heat, add rice lime/cilantro and seasoning. | Serve shrimp and its sauce over cilantro-lime cauliflower rice. | |
| Heat shrimp oil and first butter medium; garlic 30 sec, then shrimp/spices 2–3 min; add shrimp lime, finishing butter and cilantro 1–2 min. | ||
Ingredients
- 1 tbsp olive oil
- 1 tbsp minced garlic
- ¼ cup red onionfinely chopped
- 1 count fresh jalapeñochopped and seeds removed
- 10 oz Cauliflower ricefrozen; one 10-ounce bag
- 1 ½ tsp Lime zestzest from one lime · Source gives about 1 1/2 teaspoons.
- 1 tbsp Lime juicejuice from one lime · Source gives about 1 tablespoon.
- ¼ cup Cilantrofinely chopped · Source specifies 1/4–1/2 cup, to preference. Source range: 0.25–0.5 cup; use the lower stated amount as the scaled starting point.
- to taste salt and pepper to tastethis NEEDS salt and pepper, do a taste test and add to your liking · Source does not state an amount; measure to taste or as needed.
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp minced garlic
- 1 lb shelled shrimp
- ½ tsp chili powder
- ½ tsp cumin
- ¼ tsp pepper
- ¼ tsp salt
- 1 lime Lime zestzest from one lime · The shrimp ingredient line supplies no teaspoon equivalent.
- 1 lime Lime juicejuice from one lime · The shrimp ingredient line supplies no tablespoon equivalent.
- 3 tbsp butter
- ¼ cup cilantrofinely chopped
Before you start
- Lidded skillet
- Mixing bowl
- Instant-read thermometer
- Second skillet
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Rice aromatics
Heat the rice oil over medium and sauté its garlic, red onion and jalapeño for 1–2 minutes. Break up frozen cauliflower rice clumps before adding them.
- Rice
Sauté cauliflower rice for 6–8 minutes, stirring until most steam subsides. Raise heat slightly, stir in its lime zest, lime juice and cilantro, and season to taste.
- Shrimp
In another skillet over medium, heat the shrimp oil and its first butter portion. Sauté shrimp garlic about 30 seconds. Add shrimp with chili powder, cumin, salt and pepper; cook 2–3 minutes until pink.
- Finish
Stir the shrimp lime zest and juice, finishing butter and shrimp cilantro into the skillet. Cook 1–2 minutes until butter melts and the sauce thickens. Serve shrimp over the cauliflower rice.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: 299 kcal; protein: 23.8 g; total carbs: 8.9 g; fiber: 2.9 g; net carbs: 6.0 g
Publisher estimate per original portion; proportional ingredient scaling preserves that portion.
Listed allergens: crustacean shellfish, milk. Check purchased labels and cross-contact.
First-cook checks
- Rice cilantro amount is 1/4–1/2 cup; range preserved.
- Lime zest/juice have explicit approximate spoon amounts only in rice ingredients. Shrimp lime quantities remain counted-lime measures.
- Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Annie Holmes. This adaptation has not been kitchen-tested.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Annie Holmes: Cilantro Lime Shrimp and Cauliflower Rice (keto + low carb)
https://www.maebells.com/20-minute-cilantro-lime-shrimp-and-rice/ - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.