Sautéed Shrimp and Cauliflower Rice Stir-Fry with Ginger and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick Whole30 stir-fry combining tender shrimp and fragrant cauliflower rice with ginger, scallions, and a hint of garlic for a satisfying low-carb meal. This asian fusion-inspired whole30 (low carb) ready in about 25 minutes pairs raw shrimp, peeled and deveined, cauliflower rice, stalks scallions (green onions) 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: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1 lb raw shrimp and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sauté shrimp for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add 2 tbsp olive oil, 1 tbsp minced fresh ginger, and 3 minced garlic cloves. Sauté over medium heat for 1 minute until aromatic but not browned.
  3. Step 3: Add 4 cups cauliflower rice and 4 chopped scallions (white and green parts) to the skillet. Stir-fry for 5-6 minutes until the cauliflower rice is tender and slightly golden.
  4. Step 4: Return the cooked shrimp to the skillet, add 2 tbsp coconut aminos, 1/2 tsp sea salt, and 1/4 tsp red chili flakes (optional). Toss everything together over medium heat for 2 minutes until well combined and heated through.
  5. Step 5: Remove from heat and serve immediately.

Frequently asked questions

How long does Sautéed Shrimp and Cauliflower Rice Stir-Fry with Ginger and Scallions 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 Sautéed Shrimp and Cauliflower Rice Stir-Fry with Ginger and Scallions?

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 cauliflower rice from drying out.

Can I substitute ingredients in Sautéed Shrimp and Cauliflower Rice Stir-Fry with Ginger and Scallions?

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 Sautéed Shrimp and Cauliflower Rice Stir-Fry with Ginger and Scallions 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 Sautéed Shrimp and Cauliflower Rice Stir-Fry with Ginger and Scallions whole30?

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

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