Garlic-Ginger Shrimp Stir-Fry with Cauliflower Rice
A quick, light stir-fry with tender shrimp, crisp vegetables, and a savory garlic-ginger sauce served over nutrient-dense cauliflower rice. This asian-inspired seafood (low-carb, dairy-free) ready in about 25 minutes pairs shrimp, head cauliflower, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 shrimp
- 1 head cauliflower
- 1 cup snap peas
- 2 tbsp grated ginger
Instructions
- Step 1: Pulse cauliflower florets in a food processor until rice-sized. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add cauliflower rice and sauté for 5-7 minutes until tender.
- Step 2: In a bowl, whisk 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 2 tbsp minced garlic, and 2 tbsp grated ginger. Set aside.
- Step 3: Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp pepper. Cook in the same skillet with 1 tbsp olive oil over medium-high heat for 3-4 minutes until pink and opaque.
- Step 4: Add snap peas and 1/2 cup water. Cook for 2 minutes, then stir in sauce. Simmer for 3-4 minutes until thickened. Serve over cauliflower rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic-Ginger Shrimp Stir-Fry with Cauliflower Rice 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 Garlic-Ginger 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 shrimp from drying out.
Can I substitute ingredients in Garlic-Ginger 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 Garlic-Ginger 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 Garlic-Ginger Shrimp Stir-Fry with Cauliflower Rice low-carb?
Yes — this recipe is tagged low-carb, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
