Stir-Fried Cauliflower Rice with Shrimp and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A colorful and vibrant stir-fry featuring succulent shrimp, crunchy bell peppers, and fluffy cauliflower rice for a satisfying Whole30 meal. This asian fusion-inspired whole30 (gluten free, dairy free) ready in about 30 minutes pairs peeled and deveined raw shrimp, medium, diced red bell pepper, medium, diced yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb, peeled and deveined raw shrimp
• 1 medium head (about 4 cups riced) cauliflower
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 3 stalks, sliced green onions
• 3 cloves, minced garlic cloves
• 1 tbsp fresh, minced ginger
• 3 tbsp coconut aminos
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/4 tsp (optional) red chili flakes

Instructions

1. Step 1: Prepare 4 cups cauliflower rice by pulsing 1 medium cauliflower head in a food processor until it resembles rice grains. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet or wok over medium-high heat. Add 1 lb peeled and deveined raw shrimp and 1 tsp sea salt. Stir-fry for 3-4 minutes until shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil, 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 30 seconds until fragrant.
4. Step 4: Add 1 diced red bell pepper, 1 diced yellow bell pepper, and 3 sliced green onions to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Add the 4 cups cauliflower rice and 3 tbsp coconut aminos to the skillet. Stir continuously for 4-5 minutes until cauliflower softens but remains fluffy.
6. Step 6: Return cooked shrimp to the skillet and toss everything together. Cook for an additional 1-2 minutes until heated through. Sprinkle 1/4 tsp red chili flakes if desired for heat, and adjust salt to taste.