Cauliflower "Rice" Stir-Fry with Shrimp and Broccoli

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A vibrant stir-fry with riced cauliflower, succulent shrimp, and tender broccoli, flavored with garlic and a hint of chili for a satisfying keto meal. This Asian-inspired keto recipe, ready in about 25 minutes, pairs cauliflower, shrimp, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 head, riced (about 4 cups) cauliflower
• 1 lb, peeled and deveined shrimp
• 2 cups, florets broccoli
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 tbsp soy sauce
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add broccoli florets and stir-fry for 5 minutes until bright green and slightly tender.
2. Step 2: Add shrimp to skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Step 3: Add remaining 1 tbsp olive oil to skillet. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Add 4 cups riced cauliflower and stir-fry for 5-7 minutes until heated through and lightly caramelized.
5. Step 5: Return shrimp to skillet. Add 1 tbsp soy sauce, 1/2 tsp red pepper flakes, and 1/4 tsp salt. Stir to combine and heat through for 2 minutes.