Cauliflower Rice Stir-Fry with Ginger-Garlic Shrimp and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Whole30 stir-fry featuring succulent ginger-garlic shrimp tossed with colorful vegetables and fluffy cauliflower rice for a satisfying low-carb meal. This asian fusion-inspired whole30 (whole30, low carb) ready in about 30 minutes pairs peeled and deveined large shrimp, medium, diced red bell pepper, large, peeled and julienned carrot 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 olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp along with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, heat 2 tbsp olive oil over medium heat. Add 1 tbsp grated fresh ginger and 3 minced garlic cloves, cooking for 30 seconds until fragrant.
  3. Step 3: Add 1 diced red bell pepper, 1 large julienned carrot, and 3 sliced green onions. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Stir in 4 cups cauliflower rice and 3 tbsp coconut aminos. Cook for 5-6 minutes, stirring often, until cauliflower is tender and absorbs flavors.
  5. Step 5: Return cooked shrimp to the skillet and toss everything together for 1-2 minutes until heated through.
  6. Step 6: Remove from heat, garnish with 1/4 cup chopped fresh cilantro, and serve with 4 lime wedges for squeezing over the top. Enjoy a fresh Whole30 shrimp stir-fry.

Equipment for this recipe

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Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Ginger-Garlic Shrimp and Vegetables 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-Garlic Shrimp and Vegetables?

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 medium, diced red bell pepper from drying out.

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

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-Garlic Shrimp and Vegetables 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-Garlic Shrimp and Vegetables whole30?

Yes — this recipe is tagged whole30, low carb, gluten free, dairy free, 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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