15 Minute Cajun Shrimp and Rice (Low Carb Option)

a close up of cajun shrimp over cauliflower rice in a skillet

15 Minute Cajun Shrimp and Rice (Low Carb Option)

New Orleans style cajun shrimp and rice with a flavorful & rich sauce, served over spicy rice. This is a quick and easy 15-minute weeknight dinner recipe with just the right amount of kick! Keto and low carb dinner recipe if you use cauliflower rice.

5 from 11 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Gluten-free, Main Course

Cuisine American, Cajun

Servings people

Calories 336 kcal

Equipment

Ingredients

For cauliflower rice

3 cups cauliflower rice plain, or 1 cup of Minute Rice plus 2 cups of chicken broth
3 tablespoons butter
½ cup onion finely diced
2 cloves garlic pressed with a garlic press
¼ teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon oregano
½ teaspoon basil

For shrimp

1 pound shrimp
2 teaspoons Cajun seasoning
Salt & pepper to taste
1 tablespoons olive oil
1 clove garlic pressed with a garlic press
2 tablespoons butter
¼ cup white wine
1 tablespoon lemon juice
2 teaspoons lemon zest

Instructions

Use cauliflower rice for a low carb meal

Heat a medium skillet over medium heat. Melt the butter, then add cauliflower rice, onion, and garlic. Sauté 5 minutes, until onion is tender and rice is beginning to brown, then add paprika, cayenne pepper, oregano, and basil. Toss well and keep warm while you prepare the shrimp.

Or use traditional rice

To use traditional rice, sauté 1 cup of uncooked Minute Rice with onion, garlic, paprika, cayenne, oregano, and basil over medium heat until toasted and golden.
Once the rice is toasted, add 2 cups of chicken broth to the skillet, bring to a boil, and proceed with the package directions to prepare the rice.

For the cajun shrimp

Rub the raw shrimp with Cajun seasoning, salt, and pepper.
Heat a large skillet over medium heat. Add olive oil. When the oil is hot, add shrimp and cook 2-3 minutes until just seared but not cooked through. Remove from pan.
Add the garlic, sauté for 1 minute then stir in the butter. Pour in white wine, lemon juice, and lemon zest. Simmer until slightly thickened.
Turn the heat to medium-low and add the shrimp back into the sauce. Simmer until shrimp is opaque but not rubbery. Be careful not to overcook your shrimp.
To serve, spoon the shrimp and sauce over the cauliflower rice. Garnish with parsley or green onion tops.

Notes

Both Bird's Eye and Green Giant have good frozen cauliflower rice. I'm sure there are other brands that are equally good. Use whatever cauliflower rice you want.

Nutrition

Keyword cauliflower rice, garlic, lemon, low carb, rice, shrimp, white wine

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