Shrimp Stir-Fry with Bell Peppers and Cauliflower Rice

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

A quick sauté of tender shrimp and crisp bell peppers served over fluffy cauliflower rice creates a colorful, Whole30-approved stir-fry. This asian fusion-inspired seafood (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.

Prep: 15 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: 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.

Frequently asked questions

How long does Shrimp Stir-Fry with Bell Peppers and Cauliflower Rice take to make?

Total time is about 30 minutes (15 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 Shrimp Stir-Fry with Bell Peppers and Cauliflower Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Shrimp Stir-Fry with Bell Peppers and 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 Shrimp Stir-Fry with Bell Peppers and 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 Shrimp Stir-Fry with Bell Peppers and Cauliflower Rice whole30?

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

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