Spicy Shrimp and Cauliflower Rice Stir-Fry
Succulent shrimp stir-fried with crisp cauliflower rice and chili-garlic seasoning for a quick, flavorful keto dinner. This asian-inspired keto (low carb, high protein) ready in about 27 minutes pairs shrimp, cauliflower, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 shrimp
- 1 head cauliflower
- 3 cloves garlic
- 1/4 tsp red chili flakes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 12 oz shrimp dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook shrimp for 2-3 minutes per side until pink and opaque; remove and set aside.
- Step 2: Add 1 tbsp sesame oil and 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant. Add 200g riced cauliflower (from 1 head) and stir-fry for 5 minutes until tender but still crisp.
- Step 3: Return shrimp to skillet, add 2 tbsp low-sodium soy sauce and 1/4 tsp red chili flakes. Toss for 1-2 minutes until heated through and coated. Sprinkle with 2 chopped green onions and serve immediately.
Frequently asked questions
How long does Spicy Shrimp and Cauliflower Rice Stir-Fry take to make?
Total time is about 27 minutes (15 min prep + 12 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 Spicy Shrimp and Cauliflower Rice Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.
Can I substitute ingredients in Spicy Shrimp and Cauliflower Rice Stir-Fry?
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 Spicy Shrimp and Cauliflower Rice Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Spicy Shrimp and Cauliflower Rice Stir-Fry low carb?
Yes — this recipe is tagged low carb, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the keto-friendly twist! The cauliflower rice was a great substitute and the sauce had amazing flavor. Will make again.
- ★★★★★
This recipe was a hit with my family! The shrimp was perfectly cooked and the spicy kick was just right. Made it for dinner and everyone asked for seconds.
- ★★★★★
Amazing keto meal. The shrimp and cauliflower rice were cooked to perfection. My wife loved it too!
