Cauliflower Rice Stir-Fry with Shrimp and Sesame
A quick, low-carb stir-fry combining tender shrimp and cauliflower rice, flavored with sesame oil and fresh scallions for a satisfying keto meal. This asian-inspired keto (low carb) ready in about 25 minutes pairs raw shrimp, cauliflower rice, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.
Ingredients
- 12 oz, peeled and deveined raw shrimp
- 4 cups (about 1 medium cauliflower, grated) cauliflower rice
- 2 tbsp sesame oil
- 2 tbsp soy sauce (or coconut aminos)
- 1 tbsp, grated fresh ginger
- 3 cloves, minced garlic cloves
- 3 stalks, sliced thin scallions
- 1/4 tsp (optional) red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Step 2: Add 12 oz peeled and deveined raw shrimp, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 2-3 minutes per side until shrimp turn pink and opaque; remove shrimp from skillet and set aside.
- Step 3: In the same skillet, add remaining 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, cooking for 30 seconds until fragrant.
- Step 4: Add 4 cups cauliflower rice and stir-fry for 5-6 minutes until tender but not mushy.
- Step 5: Stir in 2 tbsp soy sauce (or coconut aminos), 1/4 tsp red pepper flakes if using, and return shrimp to the skillet.
- Step 6: Toss everything together for 1-2 minutes, then remove from heat and garnish with 3 thinly sliced scallions before serving.
Frequently asked questions
How long does Cauliflower Rice Stir-Fry with Shrimp and Sesame take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sesame?
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 raw shrimp from drying out.
Can I substitute ingredients in Cauliflower Rice Stir-Fry with Shrimp and Sesame?
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 Sesame 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 Sesame 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.
What others are saying
- ★★★★★
My kids actually ate cauliflower rice! It's a huge win for our family.
- ★★★★★
Loved it! My keto diet is so much easier with this recipe.
- ★★★★★
This is my new favorite weeknight dinner. The shrimp was cooked to perfection.
