Lemon Dill Shrimp with Cauliflower Rice
Sautéing shrimp directly in garlic-infused olive oil builds quick flavor, while cauliflower rice absorbs the bright citrus juices as it warms in the skillet. Stirring in plenty of fresh dill right at the end keeps the herb vibrant and aromatic without wilting completely into the pan.
Why this one works
- Everything cooks together in a single wide skillet for straightforward prep.
- Cauliflower rice cooks quickly in just five minutes alongside the lemon juice.
- Fresh dill added off the heat delivers a bright, herbaceous finish.
- Garlic gently infused in olive oil creates an aromatic base for the shrimp.
What you’ll need
- 1 lb (450g) large shrimp, peeled and deveined Pat the shrimp dry with a paper towel before adding them to the hot oil so they cook evenly rather than steaming.
- 4 cups (400g) cauliflower rice Fresh or pre-riced cauliflower works well; distribute it evenly across the pan so it heats consistently.
- 3 tablespoons (45ml) olive oil Provides enough fat to gently cook the garlic and coat both the shrimp and cauliflower rice.
- 2 tablespoons (30ml) fresh lemon juice Squeezed fresh from whole lemons to brighten the pan juices during the final sauté.
- 1/4 cup (10g) chopped fresh dill Tossed in after removing the skillet from the heat to preserve its delicate aroma and color.
- 2 cloves garlic, minced Cooked briefly just until fragrant to prevent any bitterness from over-browning.
TRY THIS NEXT: If these flavors sound good to you, Mediterranean Shrimp with Cauliflower Rice is a natural one to save for next time.
What to have nearby
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Chef's knife and cutting board
- Citrus squeezer
Step-by-step instructions
Keep the ingredients prepped and within reach before turning on the burner. The garlic and shrimp cook rapidly, so moving straight into adding the cauliflower rice and lemon juice keeps the texture light and tender.
- 1Step 1
Heat olive oil in a large skillet over medium heat.
- 2Step 2
Add garlic and cook until fragrant.
- 3Step 3
Stir in shrimp and cook until pink and opaque.
- 4Step 4
Add cauliflower rice and lemon juice, sautéing for 5 minutes.
- 5Step 5
Remove from heat and toss with fresh dill before serving.
ALSO GOOD: If these flavors sound good to you, Shrimp Green Beans with Garlic Herb Sauce is a natural one to save for next time.
A few things worth knowing
- Watch the garlic closely once it hits the warm oil; it only needs a short moment to turn fragrant without browning.
- Remove the pan from the heat before adding the dill so the delicate fronds remain bright green.
- Spread the cauliflower rice across the surface of the skillet to ensure even heat distribution during the five-minute sauté.
Ways to make it your own
- Garnish with extra fresh lemon wedges on the side for squeezing over individual portions.
- Scatter additional freshly chopped dill across the top just before bringing the skillet to the table.
Serving suggestions
Serve this skillet hot straight from the stove, spooned into shallow bowls with extra lemon wedges on the side. It pairs naturally with a crisp green salad or roasted vegetables.
Storage & reheating
Transfer any leftovers to an airtight container and refrigerate promptly once cooled. Reheat gently in a warm skillet over low heat until heated through.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
How do I know when the shrimp are done cooking?+
The shrimp are ready when they turn pink on the outside, curl into a gentle 'C' shape, and the flesh becomes opaque throughout.
Can I use frozen cauliflower rice?+
Yes, though ensuring any excess moisture is accounted for will help keep the skillet from becoming watery during the five-minute sauté.
With tender shrimp, aromatic dill, and citrus-infused cauliflower rice, this skillet meal comes together smoothly on busy evenings with minimal cleanup.
Lemon Dill Shrimp with Cauliflower Rice
Tender garlic shrimp sautéed with riced cauliflower, finished with bright lemon juice and fresh dill in a single skillet.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cups (400g) cauliflower rice
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 1/4 cup (10g) chopped fresh dill
- 2 cloves garlic, minced
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook until fragrant.
- Stir in shrimp and cook until pink and opaque.
- Add cauliflower rice and lemon juice, sautéing for 5 minutes.
- Remove from heat and toss with fresh dill before serving.
Nutrition
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