Cauliflower Rice Stir-Fry with Shrimp and Zucchini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant, low-carb stir-fry with tender shrimp, crisp zucchini, and fluffy cauliflower rice, finished with a bright lime-herb kick. This asian-inspired seafood (low carb) ready in about 25 minutes pairs peeled and deveined shrimp, avocado oil, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 cups, fresh or frozen and thawed cauliflower rice
• 2 medium, spiralized or thinly sliced zucchini
• 12 oz, peeled and deveined shrimp
• 2 tbsp avocado oil
• 2 tbsp lime juice
• 1 tbsp, chopped cilantro
• 1 tsp, minced ginger
• 1 clove, minced garlic
• 1/2 tsp salt
• 1/4 tsp, optional red pepper flakes

Instructions

1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
2. Step 2: In the same skillet, add 1 minced garlic clove and 1 tsp minced ginger, sautéing for 30 seconds until fragrant. Add 2 cups cauliflower rice and 2 medium zucchinis, stirring frequently, and cook for 5-7 minutes until zucchini is tender and cauliflower rice is heated through.
3. Step 3: Return shrimp to the skillet, add 2 tbsp lime juice, 1 tbsp chopped cilantro, 1/2 tsp salt, and 1/4 tsp red pepper flakes (if using). Toss to combine and cook for 1 more minute until heated through.