Sauteed Shrimp and Spinach Bowl with Cauliflower Rice

I have been on a shrimp kick lately – I’ve been making all sorts of keto shrimp recipes like these keto shriep burritos, and also throw them in my lunch bowls often. This keto shrimp recipe with saut?ed spinach over riced cauliflower is DELICIOUS.

Cauliflower is hailed as the carb-killer – and it’s definitely a fantastic substitute for some starches. I’m not on board with the cauliflower pizza crust train yet – but I’ll keep experimenting until I get a homemade cauliflower crust that works.

However, I love riced cauliflower in “rice” bowls for lunch because they’re delicious and easy to prep ahead of time. This sauteed shrimp and spinach is something I used to make all the time with rice for meal prep even before going keto – the seasoning can be switched up to have more of a Thai or Indian flair…both the spinach and shrimp take on flavors well, as does the cauliflower!

I usually pick up frozen, riced cauliflower at Trader Joe’s or Whole Foods, however you can easily make your own by putting cauliflower florets in a food processor and chopping it up. Either way, you’ll get the same, delicious result!

If you’re not a fan of cauliflower rice, you can also try this over shirataki noodles or wrap them in cabbage or lettuce as a wrap.

What are your favorite keto shrimp recipes? Share them in the comments below!

Lemony Shrimp and Spinach Saute over Cauliflower Rice

This keto shrimp recipe with sautéed spinach over riced cauliflower takes only minutes to make and is great for meal prep to bring to the office for lunch or whip up quickly thanks to how quickly shrimp cooks up. You can experiment with the flavors and toppings on shrimp "rice" bowls - this is one of my favorite combos.
4 from 2 votes
Course dinner, lunch
Servings 1
Calories 299 kcal


  • 4 oz large shrimp, deveined and peeled
  • 1 cup baby spinach
  • 2/3 cup riced cauliflower frozen
  • 1 tbsp extra virgin olive oil
  • 1/2 lemon juiced
  • 2 cloves garlic, minced
  • 1/4 tsp crushed red pepper flakes optional
  • 1/4 tsp sea salt
  • 1/4 tsp dried oregano
  • 1/4 tsp ground black pepper


  • Cook cauliflower rice according to package instructions and set aside in serving bowl.
  • Heat olive oil over medium heat in a skillet and add garlic. Heat until fragrant.
  • Add shrimp and cook until just pink - about 3 - 4 minutes. 
  • Add spices and continue cooking until shrimp is more fully pink - another 4 minutes or so. 
  • Throw in cup of spinach and toss until spinach is just wilted. Squeeze lemon juice over and give it a final toss. 
  • Serve in bowl over cauliflower rice garnished with fresh lemon slices. 


Calories: 299kcalCarbohydrates: 9gProtein: 27gFat: 16gSaturated Fat: 2gCholesterol: 286mgSodium: 1529mgPotassium: 652mgFiber: 4gSugar: 4gVitamin A: 2961IUVitamin C: 95mgCalcium: 243mgIron: 4mg
Keyword cauliflower rice
Tried this recipe?Let us know how it was!
Lolita Carrico
Lolita Carrico
Exploring the art of graceful aging, I share my journey and tips on wellness, beauty, and nutrition for women embracing their vibrant 40s and beyond.

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