Shrimp Stir-Fry with Cauliflower Rice and Ginger-Sesame Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A colorful Whole30 shrimp stir-fry loaded with vegetables and served over fluffy cauliflower rice with a bright ginger-sesame dressing. This asian fusion-inspired whole30 (whole30, gluten free) ready in about 30 minutes blends peeled and deveined large shrimp, cauliflower rice, medium, thinly sliced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, peeled and deveined large shrimp
• 4 cups cauliflower rice
• 1 medium, thinly sliced red bell pepper
• 1 cup snap peas
• 1 medium, julienned carrot
• 2, sliced green onions
• 1 tbsp, minced fresh ginger
• 3 cloves, minced garlic cloves
• 3 tbsp coconut aminos
• 1 tbsp toasted sesame oil
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup chopped (optional) fresh cilantro

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until opaque and slightly pink. Remove shrimp from skillet and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil. Sauté 1 tbsp minced fresh ginger and 3 minced garlic cloves for 30 seconds until fragrant.
3. Step 3: Add 1 medium thinly sliced red bell pepper, 1 cup snap peas, and 1 medium julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
4. Step 4: Stir in 4 cups cauliflower rice, 3 tbsp coconut aminos, and 1 tbsp toasted sesame oil. Cook for 3-4 minutes, stirring frequently, until cauliflower is tender but not mushy.
5. Step 5: Return cooked shrimp to the skillet and toss gently to combine. Adjust seasoning with remaining 1/2 tsp sea salt and 1/4 tsp black pepper if needed.
6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1/4 cup chopped fresh cilantro if using. Serve immediately.