Cauliflower Rice Stir-Fry with Shrimp and Lemon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant stir-fry featuring tender shrimp and cauliflower rice in a bright lemon-tamari sauce, ready in 27 minutes. This asian-inspired whole30 ready in about 27 minutes pairs cauliflower, shrimp, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 large head cauliflower
• 8 oz shrimp
• 1/2 cup onion
• 2 cloves garlic
• 1 tbsp lemon juice
• 1 tbsp tamari
• 1 tbsp olive oil
• 2 tbsp green onions
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Rince 1 large cauliflower head and pulse into rice-sized pieces in a food processor (or grate by hand) to yield 4 cups.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup diced onion and 2 minced garlic cloves, sautéing for 2 minutes until fragrant and translucent.
3. Step 3: Add 8 oz peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Step 4: Add 4 cups riced cauliflower to the skillet and cook for 5-6 minutes, stirring occasionally, until tender but not mushy.
5. Step 5: Stir in 1 tbsp lemon juice, 1 tbsp tamari, 1/4 tsp salt, and 1/8 tsp black pepper. Return shrimp to the skillet and cook for 1 minute to heat through. Garnish with 2 tbsp sliced green onions.