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Paprika Garlic Shrimp
with cauliflower rice 'risotto'

Active: 35 Total: 35

This meal feels special and looks restaurant-worthy, but we love how surprisingly simple it is to make thanks to quick-cooking shrimp and cauliflower rice.



Cauliflower Rice 'Risotto':
  • Cauliflower florets - 1 lb
  • Butter - 1 Tbsp
  • Onions, medium - 1/2 , diced
  • Zucchini - 12 oz , cubed
  • Oil, cooking - 2 Tbsp
  • Baby spinach - 2 cups
  • Pine nuts - 1/4 cup
Paprika Garlic Shrimp:
  • Shrimp, peeled and deveined - 1 lb
  • Garlic - 2 cloves , chopped
  • Oil, olive - 2 Tbsp
  • Salt - 1/2 tsp
  • Paprika - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Lemons - 1 , wedges


  1. Shrimp - Defrost, pat dry, and season with some salt and pepper.

  2. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Garlic / Onions / Zucchini - Prep as directed. Store separately. (Can be done up to 5 days ahead.)

  4. Marinate shrimp - Combine shrimp with garlic, olive oil, salt, paprika, red pepper flakes, and black pepper. Refrigerate for 20 minutes.

  5. Lemons - Slice into wedges.

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  1. Heat an oven-safe Dutch oven over medium heat. Add cooking oil and then onions and zucchini with a pinch of salt. Saute onions and zucchini until soft and golden brown, 6 to 8 minutes.

  2. Add spinach to pan and saute until spinach is wilted and any extra moisture has cooked off, 4 to 5 minutes. 

  3. Stir cauliflower rice into vegetables and cook just until tender, 1 to 2 minutes more. Season with some salt and pepper and set aside, covered to keep warm. 

  4. Next, heat a nonstick pan over medium-high heat. Add pine nuts and cook, stirring frequently, until golden and toasted, 3 to 4 minutes. Set aside. 

  5. Pour shrimp and all marinade ingredients into heated skillet. Saute until shrimp is opaque and heated through, 4 to 5 minutes.

  6. Divide 'risotto' between serving bowls. Spoon shrimp and cooking liquids over top. Finish with pine nuts on top and lemon wedges on the side (for squeezing over top). Enjoy!



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