Spicy Shrimp Stir-Fry with Cauliflower Rice

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

A quick Whole30-friendly stir-fry featuring tender shrimp tossed with vibrant bell peppers and zucchini over fragrant cauliflower rice. This asian fusion-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs raw shrimp, peeled and deveined, medium, thinly sliced red bell pepper, medium, julienned zucchini 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 1 lb peeled shrimp seasoned with 1/2 tsp salt and 1/4 tsp black pepper, cooking for 2 minutes on each side until pink and opaque; remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp avocado oil, then sauté 3 minced garlic cloves and 1 tbsp grated ginger for 30 seconds until fragrant.
  3. Step 3: Add 1 thinly sliced red bell pepper and 1 julienned zucchini, stir-frying for 4-5 minutes until tender-crisp.
  4. Step 4: Stir in 3 cups cauliflower rice, 3 tbsp coconut aminos, and 1/2 tsp red chili flakes; cook for 5 minutes, stirring frequently, until cauliflower softens.
  5. Step 5: Return shrimp to the skillet and toss everything together for 1-2 minutes until heated through. Garnish with 2 sliced green onions before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Spicy Shrimp Stir-Fry with 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 Spicy Shrimp Stir-Fry with Cauliflower Rice?

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 medium, julienned zucchini from drying out.

Can I substitute ingredients in Spicy Shrimp Stir-Fry with 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 Spicy Shrimp Stir-Fry with 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 Spicy Shrimp Stir-Fry with Cauliflower Rice whole30?

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

Related recipes