Cauliflower Rice Stir-Fry with Shrimp and Vegetables
A colorful, grain-free stir-fry using cauliflower rice, tender shrimp, and crisp vegetables, seasoned with garlic and ginger for a Whole30-friendly meal. This asian-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs peeled and deveined raw shrimp, grated cauliflower cauliflower rice, medium, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.
Ingredients
- 1 lb, peeled and deveined raw shrimp
- 4 cups, grated cauliflower cauliflower rice
- 1 medium, julienned carrot
- 1 medium, thinly sliced red bell pepper
- 3 stalks, chopped green onion
- 3 cloves, minced garlic cloves
- 1 tbsp, minced fresh ginger
- 3 tbsp coconut aminos
- 1 tbsp sesame oil
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined raw shrimp, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp olive oil. Sauté 3 minced garlic cloves and 1 tbsp minced fresh ginger for 30 seconds until fragrant.
- Step 3: Add 4 cups cauliflower rice, 1 medium julienned carrot, and 1 medium thinly sliced red bell pepper to the skillet. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 4: Return cooked shrimp to the skillet and pour in 3 tbsp coconut aminos and 1 tbsp sesame oil. Stir everything together and cook for another 2 minutes until heated through and well combined.
- Step 5: Remove from heat and stir in 3 chopped green onions. Serve immediately, enjoying the fresh and savory flavors.
Frequently asked questions
How long does Cauliflower Rice Stir-Fry with Shrimp and Vegetables take to make?
Total time is about 30 minutes (15 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 Vegetables?
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 medium, julienned carrot from drying out.
Can I substitute ingredients in Cauliflower Rice Stir-Fry with Shrimp and Vegetables?
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 Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vegetables whole30?
Yes — this recipe is tagged whole30, gluten free, 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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