Shrimp Stir-Fry with Bell Peppers and Cauliflower Rice

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A quick sauté of tender shrimp and crisp bell peppers served over fluffy cauliflower rice creates a colorful, Whole30-compliant stir-fry. This Asian Fusion-inspired seafood recipe (whole30, gluten free), ready in about 30 minutes, pairs large shrimp, red bell pepper, yellow bell pepper 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 pound, peeled and deveined large shrimp
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 4 cups, fresh or frozen cauliflower rice
• 3 stalks, sliced green onions
• 3 cloves, minced garlic cloves
• 3 tablespoons coconut aminos
• 2 tablespoons avocado oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 1/4 cup, chopped (optional) cilantro leaves

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Instructions

1. Step 1: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add 1 pound peeled shrimp seasoned with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Sauté for 2-3 minutes per side until pink and opaque, then remove shrimp and set aside.
2. Step 2: In the same skillet, add remaining 1 tablespoon avocado oil. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper. Stir-fry for 4-5 minutes until peppers start to soften but remain crisp.
4. Step 4: Add 4 cups cauliflower rice and 3 tablespoons coconut aminos. Stir to combine and cook for 3-4 minutes until cauliflower rice is tender.
5. Step 5: Return shrimp to skillet, add 3 sliced green onions, and stir gently to combine. Remove from heat and drizzle 1 tablespoon fresh lime juice over the stir-fry.
6. Step 6: Garnish with 1/4 cup chopped cilantro leaves if desired and serve immediately.