Cauliflower Rice Stir-Fry with Shrimp and Cashews

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant keto stir-fry featuring cauliflower rice, succulent shrimp, crunchy cashews, and colorful vegetables in a savory garlic sauce. This asian fusion-inspired keto (low carb, gluten free) ready in about 25 minutes pairs grated cauliflower cauliflower rice, peeled and deveined shrimp, raw cashews 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 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 Fusion cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 1 lb peeled and deveined shrimp and season with 1/2 tsp salt and 1/2 tsp black pepper. Stir-fry for 3-4 minutes until shrimp turn pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same wok, add 2 tbsp sesame oil. Toss in 4 minced garlic cloves and 1 tbsp freshly grated ginger, stirring for 30 seconds until fragrant.
  3. Step 3: Add 1 diced medium red bell pepper and 1/3 cup raw cashews, stir-frying for 3 minutes until bell pepper softens slightly and cashews toast lightly.
  4. Step 4: Stir in 4 cups grated cauliflower rice and 3 tbsp low sodium soy sauce. Cook for 5-6 minutes, stirring frequently, until cauliflower is tender but not mushy.
  5. Step 5: Return cooked shrimp to the wok and add 3 sliced green onions and 1/4 tsp red chili flakes. Toss everything together for 1-2 minutes to combine flavors and heat through.
  6. Step 6: Remove from heat and serve immediately, garnished with extra green onions if desired.

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Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Shrimp and Cashews 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 Cashews?

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 Cashews?

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 Cashews 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 Shrimp and Cashews low carb?

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

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