This chili lime shrimp with cauliflower rice is a quick, satisfying low-carb dinner packed with bold flavor. Tender shrimp in a buttery garlic sauce gets a bright kick from fresh lime and warm chili spices, while cilantro-lime cauliflower rice soaks up all that delicious sauce.
Chili Lime Garlic Butter Shrimp with Cilantro-Lime Cauliflower Rice
Ingredients
Equipment
Method
- Prepare the Cauliflower Rice. Microwave according to package directions, then drain thoroughly.
- Brown the Cauliflower Rice. Melt the butter in a skillet over medium heat. Add the cauliflower rice and sauté until it begins to brown.
- Finish the Cauliflower Rice. You'll need: 1 tbsp fresh lime juice, 4 tbsp chopped fresh cilantro, and ¼ tsp table salt. Remove from heat and stir in the remaining ingredients. Keep warm while preparing the shrimp.
- Season the Shrimp. You'll need: 1 pound shrimp, 1½ tsp chili powder, ½ tsp smoked paprika, ¼ tsp ground cumin, ¼ tsp cayenne pepper, ½ tsp table salt, and ¼ tsp black pepper. Pat the shrimp dry and toss with the seasonings.
- Sear the Shrimp. You'll need: seasoned shrimp and 1 tbsp salted butter. Melt the butter in a skillet over medium-high heat. Add the shrimp in a single layer, working in batches if necessary. Cook approximately 1–2 minutes per side, until opaque and just cooked through. Transfer to a plate.
- Start the Sauce. You'll need: 1 tbsp minced garlic, ¼ cup chicken broth, and 3 tbsp fresh lime juice. Reduce heat to medium-low and briefly sauté the garlic until fragrant without browning. Add the broth and lime juice, stirring to scrape up the browned bits.
- Finish the Butter Sauce. You'll need: 3 tbsp salted butter. Reduce heat to low and gradually whisk in the butter until smooth. Avoid boiling vigorously.
- Return the Shrimp. You'll need: cooked shrimp and 1 tsp fresh lime zest. Return the shrimp and any accumulated juices to the skillet. Toss briefly to warm, then remove from heat and stir in the lime zest.
- Spoon the shrimp and buttery sauce over the warm cilantro-lime cauliflower rice. Garnish with fresh cilantro if desired.
Nutrition
Notes
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Let us know how it was!Tips for the Best Results
Cook the cauliflower rice first. Having the rice ready before starting the shrimp makes it easier to serve everything warm without overcooking the seafood.
Avoid overcrowding the skillet. Arrange the shrimp in a single layer and cook in batches if necessary. This helps them sear evenly.
Watch the shrimp closely. Shrimp cook quickly. Remove them once they turn pink and opaque to help keep them tender and juicy.
Keep the sauce over low heat. Gradually whisking in the butter over low heat helps produce a smooth sauce. Avoid vigorous boiling.
Add the lime zest last. Stirring in the zest after removing the skillet from the heat preserves its fresh citrus aroma.
Frequently Asked Questions
Can I make this chili lime shrimp less spicy?
Yes! The cayenne pepper adds a little extra heat, but you can reduce it or leave it out for a milder dish.
Can I use fresh cauliflower rice instead of frozen?
Yes. Fresh riced cauliflower is a reasonable substitute. Just make sure excess moisture has evaporated before adding the lime juice and cilantro.
Can I freeze chili lime shrimp with cauliflower rice?
Yes. The complete meal can be frozen in individual portions. Thaw in the refrigerator before reheating. The cauliflower rice may release some moisture after thawing. Reheat gently until heated through, stirring as needed. Avoid prolonged cooking, which can make the shrimp rubbery.