This anti-inflammatory recipe brings together tender grilled shrimp and golden cauliflower rice infused with turmeric and garlic. It’s light yet satisfying, naturally grain-free, and packed with anti-inflammatory compounds that make it perfect for lunch or dinner.
Yields:
2 Servings
Prep time:
15 mins
Total time:
30 mins
Why You’ll Love It
This dish is one of my favorites when I want something fresh, vibrant, and healing. The cauliflower rice soaks up the golden turmeric and garlic flavors, while the shrimp add lean protein and a subtle smokiness from the grill. A squeeze of lime and sprinkle of fresh herbs brighten everything up. It’s quick, colorful, and nourishing — a meal that tastes as good as it feels.
Ingredients
the Cauliflower Rice
- 1 medium head cauliflower, cut into florets (or 4 cups pre-riced cauliflower)
- 1 tbsp olive oil or avocado oil
- 1 clove garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- Salt and black pepper, to taste
the Shrimp
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp chili flakes (optional)
- Salt and black pepper, to taste
Serving
- Fresh parsley or cilantro, chopped
- Lime wedges
Instructions
- Prepare the Cauliflower Rice:
Pulse cauliflower florets in a food processor until it resembles rice (skip if using pre-riced). Heat oil in a skillet over medium heat. Add garlic and sauté 30 seconds. Stir in cauliflower rice, turmeric, cumin, salt, and pepper. Cook 5–7 minutes, stirring, until tender but not mushy. - Grill the Shrimp:
In a bowl, toss shrimp with olive oil, paprika, garlic powder, chili flakes (if using), salt, and pepper. Heat a grill pan or outdoor grill to medium-high heat. Cook shrimp 2–3 minutes per side until pink and slightly charred. - Assemble the Bowls:
Divide turmeric cauliflower rice into bowls. Top with grilled shrimp, fresh herbs, and lime wedges.
Storage & Meal-Prep Tips
- Make ahead: Store cooked cauliflower rice and shrimp separately in airtight containers.
- Keeps well: Up to 3 days in the refrigerator.
- Reheat: Gently in a skillet or microwave. Add fresh lime juice before serving.
Substitutions & Variations
- Protein swap: Use grilled salmon, chicken, or tofu in place of shrimp.
- Spice boost: Add ginger to the cauliflower rice for extra anti-inflammatory benefits.
- Herbs: Swap parsley/cilantro with basil or mint for a different flavor.
- Low-spice version: Omit chili flakes for a gentler option.
Why This Recipe Is Great for Inflammation
This bowl combines powerhouse anti-inflammatory foods:
- Turmeric contains curcumin, shown to reduce inflammation and support joint and digestive health.
Read more about turmeric and inflammation – Healthline → - Cauliflower is rich in fiber, vitamin C, and antioxidants that help fight oxidative stress.
Cauliflower nutrition – Harvard → - Shrimp provides lean protein and omega-3s, supporting heart and brain health.
Seafood and omega-3s – American Heart Association →
This recipe is also featured in our broader Anti-Inflammatory Recipes → collection, making it an easy go-to meal for healing and everyday wellness.
