Cauliflower Rice Stir-Fry with Shrimp and Ginger-Sesame Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A vibrant stir-fry combining cauliflower rice, plump shrimp, and crisp vegetables in a zesty ginger and sesame infused sauce for a quick Whole30 dinner. This asian fusion-inspired whole30 (whole30, gluten free) ready in about 30 minutes blends peeled and deveined medium shrimp, large, julienned carrot, medium, thinly sliced red bell pepper 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 320 calories and feeds 4, 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.

Ingredients

• 1 lb peeled and deveined medium shrimp
• 4 cups (about 1 medium cauliflower grated) cauliflower rice
• 1 large, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 3 stalks, sliced green onions
• 1 tbsp grated fresh ginger
• 3 cloves minced garlic
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque, then remove from skillet and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and 1 tbsp grated fresh ginger with 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
3. Step 3: Add 4 cups cauliflower rice, 1 large julienned carrot, and 1 medium thinly sliced red bell pepper. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 3 tbsp coconut aminos, 1 tbsp sesame oil, and 1/2 tsp sea salt. Return cooked shrimp to the skillet and toss to combine, cooking for an additional 2 minutes.
5. Step 5: Remove from heat and garnish with 3 sliced green onions and 1/4 tsp red pepper flakes if desired. Serve hot for a quick Whole30-friendly stir-fry.