Cauliflower 'Rice' Stir-Fry with Shrimp and Bell Peppers
A vibrant stir-fry featuring tender shrimp and colorful bell peppers tossed in a fragrant coconut-aminos sauce over riced cauliflower for a fiber-rich, satisfying Whole30 dinner. This asian-inspired whole30 ready in about 25 minutes pairs ounces peeled and deveined shrimp, medium, thinly sliced red bell pepper, tablespoons avocado oil 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.
Ingredients
- 1 medium head, riced (about 3 cups) cauliflower
- 12 ounces peeled and deveined shrimp
- 1 medium, thinly sliced red bell pepper
- 1 medium, thinly sliced yellow bell pepper
- 2 tablespoons avocado oil
- 3 cloves, minced garlic
- 1 tablespoon fresh, minced ginger
- 2 tablespoons coconut aminos
- 1 teaspoon lime juice
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
Instructions
- Step 1: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque; transfer to a plate and set aside.
- Step 2: Add remaining 1 tablespoon avocado oil to the skillet. Sauté minced garlic and ginger for 30 seconds until fragrant, then add sliced bell peppers. Cook for 3-4 minutes until crisp-tender.
- Step 3: Add riced cauliflower, coconut aminos, lime juice, red pepper flakes, and sea salt. Stir-fry for 5-6 minutes until cauliflower is tender but still has texture, then return shrimp to the skillet and toss to coat. Cook for 1 more minute to heat through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cauliflower 'Rice' Stir-Fry with Shrimp and Bell Peppers 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 Shrimp and Bell Peppers?
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 tablespoons avocado oil from drying out.
Can I substitute ingredients in Cauliflower 'Rice' Stir-Fry with Shrimp and Bell Peppers?
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 Shrimp and Bell Peppers 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.
What goes well with Cauliflower 'Rice' Stir-Fry with Shrimp and Bell Peppers?
Asian whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
