Cauliflower Rice Stir-Fry with Garlic Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory low-carb stir-fry featuring garlic-infused shrimp and fluffy cauliflower rice, perfect for a quick keto dinner. This asian-inspired seafood (keto, low carb) ready in about 25 minutes pairs medium cauliflower head, large shrimp, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 10 min Cook: 15 min Serves 2 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add 12 peeled and deveined large shrimp and 2 sliced garlic cloves, cooking 2-3 minutes per side until shrimp turn pink and edges get slightly crispy. Remove shrimp and set aside.
  2. Step 2: Add remaining 1 tbsp sesame oil to the skillet along with 2 more sliced garlic cloves and 1 tsp freshly grated ginger, sautéing for 30 seconds until fragrant.
  3. Step 3: Stir in 1 grated medium cauliflower head (cauliflower rice) and 1 diced small red bell pepper, cooking for 5-6 minutes until tender but not mushy.
  4. Step 4: Return shrimp to skillet and add 3 chopped green onions and 2 tbsp soy sauce. Toss everything together and cook for an additional 1-2 minutes until heated through and well combined.
  5. Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to taste before serving.

Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Garlic Shrimp take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cauliflower Rice Stir-Fry with Garlic Shrimp?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Cauliflower Rice Stir-Fry with Garlic Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cauliflower Rice Stir-Fry with Garlic Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cauliflower Rice Stir-Fry with Garlic Shrimp keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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