Stir-Fried Low-Carb Cauliflower Rice with Shrimp and Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and flavorful low-carb stir-fry combining tender shrimp with fragrant ginger and crisp vegetables over cauliflower rice. This asian fusion-inspired low carb (low carb) ready in about 20 minutes pairs peeled and deveined medium shrimp, small, julienned red bell pepper, stalks, sliced green onions 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 Fusion cuisine 230 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 12 oz peeled and deveined medium shrimp and sauté for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add 1 tbsp sesame oil, 1 tbsp finely grated fresh ginger, and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 3 cups cauliflower rice and 1 small julienned red bell pepper to the skillet. Stir-fry for 4-5 minutes until vegetables are tender but still crisp.
  4. Step 4: Return shrimp to the skillet along with 2 sliced green onions, 2 tbsp soy sauce, 1/4 tsp black pepper, and 1/4 tsp red chili flakes if using. Toss everything together and cook for another 1-2 minutes until heated through and flavors combine.

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 Stir-Fried Low-Carb Cauliflower Rice with Shrimp and Ginger 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 Low-Carb Cauliflower Rice with Shrimp and Ginger?

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 stalks, sliced green onions from drying out.

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

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 Low-Carb Cauliflower Rice with Shrimp and Ginger 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 Low-Carb Cauliflower Rice with Shrimp and Ginger low carb?

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

Related recipes