Stir-Fried Cauliflower Rice with Ginger and Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick Whole30 stir-fry combining aromatic ginger with tender shrimp and cauliflower rice for a light, flavorful dish. This asian-inspired whole30 (whole30, gluten free) ready in about 20 minutes pairs raw shrimp, peeled and deveined, cauliflower rice, grated fresh ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 3, 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: 10 min Cook: 10 min Serves 3 Asian cuisine 230 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 12 oz raw peeled and deveined shrimp, sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook for 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp extra virgin olive oil, 1 tbsp grated fresh ginger root, and 2 cloves minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
  3. Step 3: Add 4 cups cauliflower rice to the skillet and stir-fry for 5 minutes until heated through and slightly tender.
  4. Step 4: Return the cooked shrimp to the pan along with 2 tbsp coconut aminos and 2 sliced scallions. Stir to combine and cook for 1 more minute until everything is coated and hot.
  5. Step 5: Remove from heat and drizzle 1 tbsp fresh lime juice over the dish before serving.

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Frequently asked questions

How long does Stir-Fried Cauliflower Rice with Ginger and Shrimp take to make?

Total time is about 20 minutes (10 min prep + 10 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 Stir-Fried Cauliflower Rice with Ginger and Shrimp?

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 cauliflower rice from drying out.

Can I substitute ingredients in Stir-Fried Cauliflower Rice with Ginger and Shrimp?

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 Stir-Fried Cauliflower Rice with Ginger and Shrimp for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Cauliflower Rice with Ginger and Shrimp 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.

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