Lemon Pepper Shrimp & Cauliflower Rice Bowl

This Lemon Pepper Shrimp & Cauliflower Rice Bowl is a fast, light dinner built with juicy shrimp, cauliflower rice, zucchini, and bright lemon pepper seasoning. It is high in protein, low in calories, and ready in about 20 minutes.

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Why You’ll Love It

• Ready in about 20 minutes
• High in protein from shrimp
• Cauliflower rice keeps the bowl light and high-volume
• Bright lemon flavor with minimal ingredients

Quick Recipe Facts

• Prep: 10 minutes
• Cook: 10 minutes
• Total: 20 minutes
• Servings: 4
• Estimated protein: about 30–34 g per serving

Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil, divided
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 4 cups cauliflower rice
• 2 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped parsley

How to Make It

1. Season the shrimp

Toss shrimp with half the olive oil, lemon pepper seasoning, garlic powder, and salt.

2. Cook the shrimp

Heat a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Transfer to a plate.

3. Cook the vegetables

Add remaining olive oil, zucchini, and cauliflower rice to the skillet. Cook for 5–6 minutes until tender. Stir in cherry tomatoes for the final minute.

4. Finish the bowls

Return shrimp to the skillet. Add lemon juice and zest and toss to combine. Divide into bowls and top with parsley.

Meal Prep Tips

• Store refrigerated for up to 3 days.
• Reheat shrimp gently to avoid overcooking.

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Nutrition values are estimates and vary by brands and portion size.

Recipe Card

Zakaria Ouaarab

Lemon Pepper Shrimp & Cauliflower Rice Bowl

A light 20-minute high-protein shrimp bowl with cauliflower rice, zucchini, tomatoes, and bright lemon pepper flavor.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 bowls

Course: Main Course

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 1/2 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil divided
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 4 cups cauliflower rice
• 2 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped parsley

Method

 

1. Toss shrimp with half the olive oil, lemon pepper seasoning, garlic powder, and salt.
2. Heat a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Transfer to a plate.
3. Add remaining olive oil, zucchini, and cauliflower rice to the skillet. Cook for 5–6 minutes until tender. Stir in cherry tomatoes for the final minute.
4. Return shrimp to the skillet. Add lemon juice and zest and toss to combine. Divide into bowls and top with parsley.

Notes

Nutrition is an estimate and varies by brand, portion size, and substitutions.