Sautéed Garlic Ginger Shrimp over Cauliflower Rice

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick and flavorful sautéed shrimp infused with garlic and ginger, served over fluffy cauliflower rice for a satisfying Whole30 seafood meal. This Asian Fusion-inspired Whole30 recipe (low carb), ready in about 25 minutes, pairs raw shrimp, cauliflower rice, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 230 cal/serving

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Ingredients

1 lb peeled and deveined raw shrimp
4 cups cauliflower rice
3 cloves minced garlic
1 tbsp grated fresh ginger
2 tbsp coconut aminos
2 tbsp extra virgin olive oil
2 sliced green onions
1 tsp salt
1/2 tsp black pepper
for serving lime wedges

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Instructions

Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 1 minute until fragrant but not browned.
Step 2: Add 1 lb peeled and deveined raw shrimp to the skillet, sprinkle with 1 tsp salt and 1/2 tsp black pepper, and cook for 2-3 minutes per side until shrimp turn pink and opaque.
Step 3: Remove shrimp from skillet and set aside. In the same skillet, heat remaining 1 tbsp olive oil over medium heat. Add 4 cups cauliflower rice and sauté for 5 minutes, stirring occasionally, until tender and starting to brown.
Step 4: Return shrimp to the skillet with cauliflower rice, pour in 2 tbsp coconut aminos, and toss everything together for 1 minute until heated through and well combined.
Step 5: Remove from heat, sprinkle 2 sliced green onions on top, and serve immediately with lime wedges on the side.