Shrimp Stir-Fry with Ginger and Broccoli over Cauliflower Rice

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

A quick and vibrant shrimp stir-fry featuring fresh ginger and tender broccoli, served over cauliflower rice for a Whole30-approved seafood meal. This asian fusion-inspired seafood (whole30, gluten free) ready in about 25 minutes pairs large shrimp, peeled and deveined, broccoli florets, cauliflower rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat. Add 4 cups cauliflower rice seasoned with 1 tsp sea salt and 1/2 tsp black pepper. Stir frequently and cook for 5-6 minutes until just tender. Transfer to a serving dish and keep warm.
  2. Step 2: In the same skillet, add 1 1/2 tbsp olive oil. Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger, sauté for 30 seconds until fragrant.
  3. Step 3: Add 3 cups broccoli florets and 1 tsp sea salt. Stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp.
  4. Step 4: Add 1 lb peeled and deveined shrimp to the skillet. Season with 1 tsp black pepper, 1/4 tsp red pepper flakes (if using), and cook for 3-4 minutes until shrimp turn pink and opaque.
  5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 2 thinly sliced green onions.
  6. Step 6: Serve the shrimp and broccoli stir-fry over the warm cauliflower rice for a flavorful, Whole30-compliant seafood dish.

Frequently asked questions

How long does Shrimp Stir-Fry with Ginger and Broccoli over Cauliflower Rice 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 Shrimp Stir-Fry with Ginger and Broccoli over 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 Ginger and Broccoli over 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 Ginger and Broccoli over 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 Ginger and Broccoli over 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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