Cauliflower Rice Stir-Fry with Sesame Ginger Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light stir-fry combining tender shrimp with fragrant sesame ginger sauce over fluffy cauliflower rice. This asian-inspired keto (keto, low carb) ready in about 25 minutes pairs (peeled and deveined) raw shrimp, sesame oil, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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: 10 min Cook: 15 min Serves 4 Asian cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 1 lb raw shrimp and cook for 2 minutes per side until pink and opaque; remove shrimp from skillet and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 3 minced garlic cloves; sauté for 1 minute until fragrant.
  3. Step 3: Add 4 cups riced cauliflower to the skillet, stir well, and cook for 5-6 minutes, stirring occasionally, until cauliflower is tender but not mushy.
  4. Step 4: Return cooked shrimp to the pan, pour in 3 tbsp soy sauce, 1/4 tsp red chili flakes, and 1 tbsp lime juice; toss everything together and cook for 1-2 minutes until heated through and sauce coats all ingredients.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving.

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Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Sesame Ginger 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 Sesame Ginger 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 sesame oil from drying out.

Can I substitute ingredients in Cauliflower Rice Stir-Fry with Sesame Ginger 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 Sesame Ginger 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 Sesame Ginger Shrimp keto?

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

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