Cauliflower Rice Stir-Fry with Shrimp and Garlic Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick stir-fry of tender shrimp and cauliflower rice tossed in a fragrant garlic butter sauce accented with fresh green onions. This Asian-inspired seafood recipe (keto, low carb), ready in about 22 minutes, pairs cauliflower rice, large shrimp, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Prep: 10 min Cook: 12 min Serves 2 Asian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Melt 2 tbsp unsalted butter in a large skillet over medium-high heat. Add 12 peeled and deveined large shrimp seasoned with 1/2 tsp black pepper and sauté for 2 minutes per side until pink and opaque; remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp butter and 3 minced garlic cloves, cooking for 30 seconds until fragrant without browning.
  3. Step 3: Add 3 cups cauliflower rice and sauté for 4-5 minutes, stirring frequently, until tender but not mushy.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp red pepper flakes if using, and half of the sliced green onions; cook for 1 minute to combine flavors.
  5. Step 5: Return cooked shrimp to the skillet and toss everything together, heating through for 1 minute.
  6. Step 6: Garnish with remaining green onions before serving warm.

Related recipes