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Jenna Ewing

Super Chef & Mom

I’m Jenna, a busy mom who finds joy in the kitchen and loves sharing simple, family-friendly recipes made for real life. My goal is to make everyday meals feel approachable, enjoyable, and stress-free.

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Feature Recipes

Caprese Couscous Salad

Shrimp Tabbouleh with Cauliflower Rice

Beef Tinga Tacos with Cilantro Yogurt Sauce

Chorizo Egg Muffins with Cheese

Low-Carb Cauliflower Hashbrowns

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Shrimp Tabbouleh with Cauliflower Rice

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Prep Time

15 Minutes

Cooking Time

5 minutes (if cooking shrimp from raw)

Servings

4

Fresh, zesty, and bursting with flavor, this Shrimp Tabbouleh with Cauliflower Rice is a low-carb twist on the traditional Middle Eastern salad. Instead of bulgur wheat, cauliflower rice takes the spotlight, keeping it light, nutrient-dense, and keto-friendly. Tossed with juicy shrimp, vibrant herbs, crisp veggies, and a bright lemon-olive oil dressing, this dish is refreshing, protein-packed, and perfect for a quick meal or side.

Why You’ll Love This Recipe

Traditional tabbouleh is known for its fresh herbs, tomatoes, and tangy lemon dressing, but swapping bulgur for cauliflower rice gives this dish a low-carb makeover without sacrificing flavor or texture. Adding shrimp makes it heartier and high in protein, so it can stand on its own as a main dish.

It’s quick, colorful, and full of nutrients — a perfect recipe to serve at summer picnics, as a light lunch, or as a vibrant side dish to grilled meats or fish. Plus, it can easily be made ahead of time, making it ideal for meal prep.

Equipment

  • Large mixing bowl
  • Knife & cutting board
  • Measuring cups & spoons
  • Skillet (for cooking shrimp, if not pre-cooked)

Ingredients

Shrimp Tabbouleh with Cauliflower Rice

  • 2 cups cooked shrimp (seasoned with salt, pepper & paprika)
  • 2 cups cauliflower rice
  • 1 cup fresh parsley, chopped
  • ½ cup cucumber, diced
  • ½ cup tomatoes, diced
  • ¼ cup green onion, diced
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Salt & pepper, to taste

Instructions

  • Step 1: Prepare the shrimp
    If using raw shrimp, season with salt, pepper, and paprika, then sauté in a skillet with a touch of olive oil over medium heat for 3–4 minutes, until pink and cooked through. Set aside to cool slightly.
  • Step 2: Combine the base
    In a large mixing bowl, add cauliflower rice, chopped parsley, chopped mint, diced cucumber, diced tomatoes, and diced green onion. Toss gently to combine.
  • Step 3: Add the shrimp
    Stir in the cooked shrimp, either whole or chopped into bite-sized pieces.
  • Step 4: Make the dressing
    Drizzle the salad with olive oil and fresh lemon juice. Season with salt and pepper to taste.
  • Step 5: Toss & serve
    Mix everything together until evenly coated. Serve immediately for maximum freshness, or chill in the fridge for 20–30 minutes to let the flavors meld together.

Special Notes

  • 🌿 Make Ahead – Prep the salad ahead of time and add shrimp just before serving to keep it fresh.
  • 🍋 Extra Zing – Add a pinch of sumac, a dash of red pepper flakes, or an extra squeeze of lemon for a bolder flavor.
  • 🥒 Veggie Boost – Add diced bell peppers or radishes for extra crunch and color.
  • 🧄 Garlic Lovers – Mix in a clove of minced garlic to the dressing for added depth.
  • 🐟 Protein Swap – Use grilled salmon, chicken, or even tofu instead of shrimp.

Serving Ideas

  • Main Dish: Enjoy on its own for a light, refreshing lunch or dinner.
  • Side Salad: Pair with grilled meats, kebabs, or seafood.
  • Meal Prep Bowls: Divide into containers and top with extra lemon wedges for grab-and-go meals.
  • Picnic Favorite: Serve chilled as a refreshing salad at outdoor gatherings.

Nutrition Breakdown (per serving – approximate, based on 4 servings)

  • Calories: 210
  • Protein: 24g
  • Fat: 9g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Net Carbs: 6g

Note: Nutrition may vary depending on shrimp size and exact ingredients used.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just thaw and pat dry before seasoning and cooking.

Do I need to cook the cauliflower rice?

Not necessarily. You can use raw cauliflower rice for a crunchier texture, or sauté it lightly if you prefer it softer.

How long does it keep?

This salad stays fresh in the fridge for 2–3 days. For best results, store shrimp separately and add before serving.

Can I make this dairy-free and keto-friendly?

It already is! This recipe is naturally dairy-free, gluten-free, and low-carb.

Final Thoughts

This Shrimp Tabbouleh with Cauliflower Rice is light, flavorful, and satisfying — a perfect balance of freshness and protein. It’s quick to prepare, customizable with your favorite herbs and veggies, and makes an excellent choice for both everyday meals and special occasions.

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