Cauliflower Rice Stir-Fry with Shrimp and Garlic Ginger Sauce

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

A vibrant stir-fry featuring cauliflower rice and succulent shrimp, tossed in a savory garlic ginger sauce for a quick keto-friendly meal. This asian fusion-inspired keto (keto, low carb) ready in about 25 minutes blends fresh or frozen cauliflower rice, peeled and deveined shrimp, sesame oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 3 Asian Fusion cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add 12 oz peeled shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 4 cups cauliflower rice and 1 small diced red bell pepper to the skillet. Stir-fry for 5-6 minutes until the cauliflower is tender but not mushy.
  4. Step 4: Return cooked shrimp to the skillet and pour in 3 tbsp soy sauce. Stir everything together and cook for another 2 minutes, allowing the sauce to coat all ingredients.
  5. Step 5: Remove from heat, garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds, then season with 1/2 tsp black pepper before serving.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cauliflower Rice Stir-Fry with Shrimp and Garlic Ginger Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Ginger Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Ginger Sauce keto?

Yes — this recipe is tagged keto, 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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