Cauliflower Rice Stir-Fry with Shrimp and Crisp Vegetables

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

A vibrant stir-fry combining tender shrimp, crunchy vegetables, and fragrant cauliflower rice for a low-carb Whole30 meal. This asian-inspired whole30 (low carb) ready in about 30 minutes pairs medium shrimp, peeled and deveined, cauliflower rice, red bell pepper 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp extra virgin olive oil in a large wok or skillet over medium-high heat until shimmering.
  2. Step 2: Add 1 lb peeled and deveined shrimp, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: Add remaining 1 tbsp olive oil to the pan, then add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 medium thinly sliced red bell pepper and 1 cup trimmed snap peas, stir-frying for 3-4 minutes until crisp-tender.
  5. Step 5: Stir in 4 cups cauliflower rice, 3 tbsp coconut aminos, and 1 tbsp sesame oil. Cook, stirring frequently, for 5 minutes until cauliflower is tender but not mushy.
  6. Step 6: Return shrimp to the pan and toss gently to combine. Season with remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
  7. Step 7: Remove from heat and garnish with 3 sliced green onions before serving.

Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Shrimp and Crisp Vegetables take to make?

Total time is about 30 minutes (15 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 Crisp Vegetables?

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 cauliflower rice from drying out.

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

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 Crisp Vegetables 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 Crisp Vegetables whole30?

Yes — this recipe is tagged whole30, 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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