Cauliflower Rice Stir-Fry with Ginger and Garlic Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Whole30 stir-fry using cauliflower rice, fresh ginger, and garlic with succulent shrimp for a quick, nutrient-packed dinner. This asian fusion-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs large shrimp, peeled and deveined, grated fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until shrimp turns pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and 1 tbsp sesame oil. Add 1 diced medium carrot and 1 diced medium red bell pepper, sautéing for 4-5 minutes until vegetables soften.
  3. Step 3: Add about 4 cups riced cauliflower from 1 medium head cauliflower to skillet along with 3 sliced green onions, 3 tbsp coconut aminos, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes if using. Stir-fry for 5-6 minutes until cauliflower is tender but not mushy.
  4. Step 4: Return cooked shrimp to skillet, toss everything together for 1-2 minutes to combine and heat through.
  5. Step 5: Serve immediately, garnished with extra sliced green onions if desired.

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Frequently asked questions

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

Total time is about 30 minutes (15 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 Ginger and Garlic Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grated fresh ginger from drying out.

Can I substitute ingredients in Cauliflower Rice Stir-Fry with Ginger and 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 Ginger and Garlic Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Ginger and Garlic Shrimp whole30?

Yes — this recipe is tagged whole30, gluten free, low carb, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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