Cauliflower Rice Stir-Fry with Garlic Shrimp and Green Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick stir-fry of tender shrimp and crisp green beans served over flavorful cauliflower rice for a light keto meal. This Asian Fusion-inspired keto recipe (low carb), ready in about 25 minutes, pairs large shrimp, cauliflower head, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the skillet and toss in 2 cups halved green beans. Sauté for 4-5 minutes until beans are tender-crisp.
  3. Step 3: Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant. Add 4 cups riced cauliflower and stir-fry for 5 minutes until cauliflower is tender but not mushy.
  4. Step 4: Return the shrimp to the skillet and drizzle 2 tbsp soy sauce and 1 tbsp sesame oil over everything. Add 1/4 tsp red pepper flakes and 1/2 tsp salt. Toss well and cook for another 2 minutes to combine flavors.
  5. Step 5: Remove from heat and garnish with 2 thinly sliced scallions before serving hot.

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