Spiced Shrimp and Cauliflower Rice Stir-Fry

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A quick Whole30 stir-fry marrying spiced shrimp with vibrant vegetables and fragrant cauliflower rice for a light, satisfying meal. This Asian-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs large shrimp, peeled and deveined, cauliflower rice, red 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 3, 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

• 12 oz large shrimp, peeled and deveined
• 3 cups cauliflower rice
• 1 medium, thinly sliced red bell pepper
• 1 medium, diced into 1/2-inch pieces zucchini
• 3, sliced scallions
• 1 tbsp, finely grated fresh ginger
• 3, minced garlic cloves
• 2 tbsp coconut aminos
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1/4 cup, chopped fresh cilantro

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, toss 12 oz peeled and deveined shrimp with 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add spiced shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Step 3: Add remaining 1 tbsp olive oil to the skillet. Sauté 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 sliced medium red bell pepper, and 1 diced medium zucchini for 4-5 minutes until vegetables are tender but still crisp.
4. Step 4: Stir in 3 cups cauliflower rice and 2 tbsp coconut aminos, cooking for 3-4 minutes until cauliflower softens and absorbs the sauce.
5. Step 5: Return shrimp to skillet with vegetables and cauliflower rice. Toss gently to combine and heat through for 1 minute. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
6. Step 6: Sprinkle 3 sliced scallions and 1/4 cup chopped fresh cilantro over the stir-fry before serving for a fresh finish.