Go Back
Lemon pepper shrimp bowl with cauliflower rice and vegetables
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.