Stir-Fried Cauliflower Rice with Ginger and Shrimp

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick Whole30 stir-fry combining aromatic ginger with tender shrimp and cauliflower rice for a light, flavorful dish. This Asian-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs raw shrimp, peeled and deveined, cauliflower rice, 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 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: 10 min Serves 3 Asian cuisine 230 cal/serving

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Ingredients

12 oz raw shrimp, peeled and deveined
4 cups cauliflower rice
1 tbsp grated fresh ginger root
2 cloves minced garlic
2 stalks, sliced scallions
2 tbsp coconut aminos
2 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp fresh lime juice

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Instructions

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.
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.
Step 3: Add 4 cups cauliflower rice to the skillet and stir-fry for 5 minutes until heated through and slightly tender.
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.
Step 5: Remove from heat and drizzle 1 tbsp fresh lime juice over the dish before serving.