Cauliflower Rice Stir-Fry with Shrimp and Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick keto stir-fry combining tender shrimp, crisp broccoli, and fluffy cauliflower rice in a savory garlic-ginger sauce. This asian fusion-inspired keto (low carb) ready in about 25 minutes pairs peeled and deveined shrimp, fresh or frozen cauliflower rice, chopped small broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 3, 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 3 Asian Fusion cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 12 oz peeled and deveined shrimp and sauté for 2-3 minutes per side until pink and opaque; remove shrimp and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the skillet, then add 1.5 cups chopped broccoli florets; stir-fry for 4-5 minutes until tender-crisp and bright green.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
  4. Step 4: Add 3 cups cauliflower rice to the skillet, 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp red pepper flakes; stir-fry for 4-5 minutes until cauliflower is tender and well coated.
  5. Step 5: Return cooked shrimp to the pan, drizzle with 1 tbsp sesame oil, and toss to combine and warm through.
  6. Step 6: 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 Shrimp and Broccoli 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 Broccoli?

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 peeled and deveined shrimp from drying out.

Can I substitute ingredients in Cauliflower Rice Stir-Fry with Shrimp and Broccoli?

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 Broccoli for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shrimp and Broccoli low carb?

Yes — this recipe is tagged 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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