Coconut-Lime Shrimp Stir Fry with Cauliflower Rice

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 recipe (low carb), ready in about 30 minutes, pairs large shrimp, red bell pepper, 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 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 lb peeled and deveined large shrimp
• 1 medium, thinly sliced red bell pepper
• 1 cup trimmed snap peas
• 1 medium, julienned carrot
• 3 tbsp coconut aminos
• 2 tbsp fresh lime juice
• 1 tbsp grated fresh ginger
• 3 minced garlic cloves
• 2 tbsp olive oil
• 4 cups cauliflower rice
• 1/4 cup chopped, for garnish fresh cilantro
• 1/4 tsp optional red pepper flakes

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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.