Cauliflower Rice Stir-Fry with Shrimp and Garlic Butter

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

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
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Ingredients

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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.

Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Shrimp and Garlic Butter take to make?

Total time is about 22 minutes (10 min prep + 12 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 Garlic Butter?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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

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 Garlic Butter for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Garlic Butter keto?

Yes — this recipe is tagged keto, 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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