When you’re looking for an easy, light, and nutrient-dense dinner ready in under 30 minutes, this customizable recipe is a must. Citrus and shrimp are a perfect flavor pair and roasted vegetables are always a good idea.

Time Saving Tips

A great way to save some time in the kitchen to chop your veggies right away when you bring them home from your grocery shopping run. This will speed things up in the kitchen if you’re short on time. To save more time on this recipe, use precooked shrimp so all you have to do is thaw and add the pan to warm up. You could also use leftover rice or quinoa from other recipes. Making a big batch of quinoa or caulirice when you are prepping your produce for the week is another great meal-prepping tip. Minimizing one step of a recipe can make a big difference.

Another benefit of using leftover rice is that you are now consuming a resistant starch. A resistant starch feeds good gut bacteria and lessens the impact starches have on our blood sugar. Chilling starches like rice and potatoes before using them actually transforms the starch content into a better version for your body! I usually make a big batch of roasted sweet potatoes the day before I want to use them or to munch all on all week. Just be sure to slowly reheat for maximum benefit or enjoy chilled.

Making This Recipe

If you’re vegetables are already chopped, toss them in avocado oil, a little salt and pepper, and dump out on a sheet pan. Preheat your oven to 375. Whiles the oven is coming to temp, thaw the frozen shrimp in a bowl of cold water or place in a strainer under a a stream of cold water for 5-7 minutes. When the oven is to temp, cook veggies for 25-30 minutes or until tender. To speed things up even more, preheat the oven to 400 and and cook for 20-22 minutes.

While the veggies are cooking, dump the frozen cauliflower rice into a small pot and steam until warmed through and softened. Next, combine all sauce ingredients and stir to combine. When shrimp is thawed, add to a small pan and saute with 3/4 of the sauce stiring to coat.

When ready to serve, drizzle the remaining 1/4 cup over the shrimp, vegetables, and caulirice.

Variations

Feel free to swap out the cauliflower rice with quinoa, regular rice, zucchini noodles, or your favorite pasta. If not already prepped, it will add more time in the kitchen, but will be just as delicious. Not a shrimp fan? Try wild-caught salmon, mahi-mahi, or organic chicken breast. If you need a vegan option, throw in some chickpeas or cannellini beans. For a more exciting flavor punch, use lime juice rather than lemon, cilantro in place of the parsley, half a teaspoon of chili powder, and add 1/2 teaspoon of garlic powder. A little heat with the citrus is a lovely flavor combination.

Storage and Meal Prep

Portion out into food containers of your choice and enjoy an easy grab and go lunch for the next couple of days or freeze for future use.

Print Recipe

30-Minute Lemon Parsley Shrimp and Vegetables With Cauliflower Rice

A quick, light dinner recipe ready in 30 minutes or less.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Dinner, Lunch, Main Course, Salads

Cuisine: American, Mediterranean

Keyword: broccoli, carrots, cauliflower, cauliflower rice, garlic, keto, lemon, low carb, olive oil, paleo, parsley, shrimp, whole30, zucchini

Servings: 4

Ingredients

• 6 cups chopped vegetables of choice carrot, zucchini, broccoli, cauliflower, onion, corn, peppers, etc.
• 1-2 tbsp avocado oil for roasting
• 1 lb cooked shrimp
• 2-3 cups cauliflower rice quinoa, rice, or pasta of choice

Lemon Parsley Sauce

• 1 tbsp lemon zest
• ½ lemon, juiced
• ¼ cup parsley, chopped
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• salt & pepper to taste
• dash of chili powder optional
• extra splash of lemon and parsley leaves for garnish

Instructions

• Preheat the oven to 375. Toss mixed vegetables in avocado oil, salt, and pepper. Bake for 30 minutes.
• While vegetables are roasting, thaw the shrimp in a large bowl of cold water. Change out water every 10 minutes until thawed.
• Combine all the sauce ingredients in a small bowl and set aside.
• Next, add frozen caulirice to a small pot and steam over medium heat until tender.
• In a skillet, add thawed shrimp with ¾ of the sauce and stir to coat. If you prefer a thicker sauce, add 1 tsp of arrowroot flour to the sauce. Heat over medium until warmed through.
• Once vegetables are tender, plate as desired. Drizzle the remaining sauce over each plate and garnish with extra parsley or lemon. Enjoy!