Coconut-Lime Shrimp Stir Fry with Cauliflower Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp stir-fried with vibrant vegetables and a tangy coconut-lime sauce, served over fluffy cauliflower rice for a fresh Whole30 dish. This asian fusion-inspired whole30 (whole30, low carb) ready in about 30 minutes pairs peeled and deveined large shrimp, medium, thinly sliced red bell pepper, trimmed snap peas 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 sliced red bell pepper, 1 cup snap peas, and 1 julienned carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Pour in 3 tbsp coconut aminos and 2 tbsp fresh lime juice, stir to coat vegetables.
  5. Step 5: Return shrimp to the skillet, toss everything together, and cook for an additional 1-2 minutes until heated through. Add 1/4 tsp red pepper flakes if desired for heat.
  6. Step 6: Meanwhile, heat a separate pan over medium heat and warm 4 cups cauliflower rice for 3-4 minutes until tender.
  7. Step 7: Serve the shrimp and vegetable stir-fry over the cauliflower rice, garnished with 1/4 cup chopped fresh cilantro.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Coconut-Lime Shrimp Stir Fry with Cauliflower Rice 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 Coconut-Lime Shrimp Stir Fry with Cauliflower Rice?

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 trimmed snap peas from drying out.

Can I substitute ingredients in Coconut-Lime Shrimp Stir Fry with Cauliflower Rice?

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 Coconut-Lime Shrimp Stir Fry with Cauliflower Rice 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 Coconut-Lime Shrimp Stir Fry with Cauliflower Rice whole30?

Yes — this recipe is tagged whole30, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes