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This low carb one pot dish includes spicy seasoned shrimp and cauliflower rice. It’s incredibly flavorful and ready in under 20 minutes!

Cajun Shrimp & Cauliflower Rice is my idea of great fast food! The prep is so unbelievably minimal. The only thing you need to chop is parsley. Easy!

Cook your cauliflower rice in a little oil with garlic and half of the cajun seasonings. Toss the shrimp in the remaining seasoning. Combine everything together, cover, and eat as soon as it’s done!

This dish definitely has some heat but it’s not the burn your mouth kind of heat. My nine year old son (who doesn’t go a single day without hot sauce) rates the spiciness a 5/6 out of 10. Of course it’s still spicy enough that you should skip this one if you’re someone who is sensitive to spice. Stick to the Chicken Fried Cauliflower Rice instead!

How to make your own cauliflower rice

These days it’s so easy to find cauliflower rice in your grocery store. I love how convenient it’s become! But of course you can always make your own. To create the “rice” chop a head of cauliflower into florets. (For this recipe you may need 2 heads of cauliflower to get 6 cups of cauliflower rice.) Add florets to a high powered blender. Blend until cauliflower is a very small rice-like texture.

More recipes like this:

Chicken Fried Cauliflower Rice

Sheet Pan Balsamic Basil Cauliflower Rice Bowls

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Mexican Chicken Fried Cauliflower Rice

4.41 from 5 votes

Cajun Shrimp & Cauliflower Rice

By Christina
This low carb one pot dish includes spicy seasoned shrimp and cauliflower rice. It's incredibly flavorful and is ready in under 20 minutes!
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
Servings: 4 people


Cajun Seasoning

  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/4 tsp crushed red pepper flakes


  • 2 tbsp olive oil, extra virgin
  • 24 oz cauliflower rice, fresh, about 6 cups
  • 2 tsp garlic, minced
  • 2 tbsp fresh parsley, chopped


  • 1 1/2 lbs medium shrimp, uncooked, peeled, deveined, tails can be on or off
  • 1 tbsp olive oil or ghee (melted)

Optional: 1 to 2 chopped green onions for garnish

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    • Stir together cajun seasoning ingredients in a small bowl. Set aside.
    • Add 2 tablespoons of olive oil to a large skillet over medium heat. Stir in cauliflower rice, minced garlic, and half of the cajun seasoning. Cover and cook for 5 to 7 minutes, stirring occasionally. Cauliflower should be tender and close to done.
    • While cauliflower is cooking, combine shrimp, 1 tablespoon oil, and remaining 1/2 of the cajun seasoning in a bowl or ziploc bag. Shrimp should be coated in seasoning.
    • Stir seasoned shrimp into the cauliflower rice. Cover and cook until shrimp is pink and cooked through, about 4 to 5 minutes.
    • Stir chopped parsley or green onions into your finished dish before serving.


    Instructions for how to create your own cauliflower rice are included above this recipe card. I purchase mine already riced from the produce section of my grocery store to save myself the trouble.
    You can use frozen cauliflower rice if you like. You may find that it’s a bit watery so I’d recommend using less oil when cooking it.
    Want to add more veggies to this one pot meal? Go for it! I recommend choosing something fast cooking like broccoli. You can steam separately and stir it in or chop it into smaller florets and add it when your cauliflower rice is close to done. If cut small it will steam quickly once the lid is on.
    If you want to brown your shrimp you’ll need to sauté it before cooking the rice. Then remove it from the pan and incorporate back in when the rice is finished. 


    Calories: 316kcal, Carbohydrates: 11g, Protein: 38g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 429mg, Sodium: 1959mg, Potassium: 676mg, Fiber: 4g, Sugar: 3g, Vitamin A: 556IU, Vitamin C: 92mg, Calcium: 294mg, Iron: 5mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    1. Jessica Ellison says:

      My husband is the shrimp eater between the two us. I occasionally will eat it, but I tend to be very picky about it. However, Christina really knocked it out of the park on this one (I mean really she always does)! This is the only shrimp recipe I have put on our meal rotations and I can’t get enough of it. The cajun spice really makes this meal! We usually add some diced bell peppers to it and you can’t forget the green onions on top! They make a big difference.

      1. Christina says:

        Love the addition of the peppers! And thank you so much for your sweet comment!

    2. Genesis Garcia says:

      I made this today for the first time, and it was a HIT! Everyone asked for seconds and devoured their bowls as if it was going to be their last meal. I can always count on Christina to help transform normal meals into beautiful, delicious ones.

    3. Jordan says:

      New follower here, this looks so good! I always get nervous cooking shrimp for some reason. I’m trying to break out of my comfort area of chicken and beef haha. If I’m using frozen shrimp for this, do I need to thaw it first? 

      1. Christina says:

        Yes thaw it first!

    4. Nancy Essex says:

      Terrific recipe.  I added crushed garlic cloves and diced green onion bottoms to the oil w the cauliflower.  Stirred in onion tops when I added the parsley at the end.   Also sautéed a stalk of chopped celery with the cauliflower.   Husband loved it, too.  

    5. Michelle says:

      Easy enough recipe but we did not like the cajun seasoning. It is too frontal for our taste. I did add okra to the dish to add more color. I might make it again, but with a different seasoning.

    6. Liz says:

      I made a half recipe for two, used frozen shrimp, and riced my own cauliflower. I added sautéed mushrooms but otherwise followed the recipe. The flavor was excellent. My cauliflower rice was a bit dry – possibly due to over-blending the cauliflower?  The shrimp was done in 2-2.5 minutes, so I think it is important to keep a close eye on the shrimp to avoid overcooking them. I will definitely make this again, but will try it with riced cauliflower from the market, to see if more even sized cauliflower “rice” keeps it more moist; I might add a bit of water to the cauliflower if it still seems dry. Overall: very tasty, spicy but not overwhelmingly so.