Cauliflower 'Rice' Stir-Fry with Shrimp and Ginger

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

A flavorful, crunchy stir-fry featuring cauliflower rice, succulent shrimp, and a zesty ginger-garlic sauce for a quick keto dinner. This asian-inspired seafood (low carb, high protein) ready in about 27 minutes pairs cauliflower, shrimp, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 482 calories and feeds 3, 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: 15 min Cook: 12 min Serves 3 Asian cuisine 482 cal/serving
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Ingredients

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Instructions

  1. Step 1: Process 2 cups cauliflower florets in a food processor until resembling rice texture (about 1 minute). Pat dry with paper towels.
  2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 12 oz peeled shrimp and cook for 2 minutes per side until pink and opaque.
  3. Step 3: Push shrimp to one side, then add 2 minced garlic cloves and 1 tsp grated fresh ginger to the skillet. Sauté for 30 seconds until fragrant.
  4. Step 4: Add cauliflower rice, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/4 tsp red pepper flakes. Stir-fry for 5 minutes until cauliflower is tender-crisp and sauce is absorbed.

Frequently asked questions

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

Total time is about 27 minutes (15 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 Ginger?

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 from drying out.

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

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 Ginger 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 Ginger low carb?

Yes — this recipe is tagged low carb, high protein, dairy-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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