Stir-Fried Cauliflower Rice with Shrimp
A quick, protein-packed meal featuring tender shrimp and fluffy cauliflower rice with zesty citrus accents. This asian-inspired whole30 ready in about 27 minutes pairs head, riced (about 4 cups) cauliflower, ounces, peeled and deveined shrimp, tablespoons coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.
Ingredients
- 1 head, riced (about 4 cups) cauliflower
- 12 ounces, peeled and deveined shrimp
- 2 tablespoons coconut oil
- 3, minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2, sliced green onions
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Add 12 ounces shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Step 2: Add 3 minced garlic cloves and 1 tablespoon grated ginger to the skillet. Sauté for 30 seconds until fragrant.
- Step 3: Stir in 4 cups riced cauliflower and 1/2 teaspoon sea salt. Cook for 5-7 minutes until tender but still crisp. Return shrimp to the skillet, add 2 sliced green onions and 1 tablespoon lemon juice. Cook for 1 minute more, then season with 1/4 teaspoon black pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Cauliflower Rice with Shrimp 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 Stir-Fried Cauliflower Rice with 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 tablespoons coconut oil from drying out.
Can I substitute ingredients in Stir-Fried Cauliflower Rice with 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 Shrimp 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.
What goes well with Stir-Fried Cauliflower Rice with Shrimp?
Asian whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
