Stir-Fried Shrimp with Cauliflower Rice and Garlic Spinach
Quick stir-fried shrimp paired with fragrant garlic spinach and fluffy cauliflower rice for a low-carb, Whole30-compliant meal. This asian-inspired seafood (whole30, low carb) ready in about 25 minutes pairs large shrimp, peeled and deveined, cauliflower rice, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 cups cauliflower rice
- 4 cups fresh spinach
- 4 cloves, minced garlic cloves
- 2 tbsp coconut aminos
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and set aside.
- Step 2: In the same skillet, add 2 tbsp olive oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant, then add 4 cups fresh spinach and cook, stirring, for 2-3 minutes until wilted. Season with 1/4 tsp salt and red pepper flakes if using.
- Step 3: In a separate skillet over medium heat, add 3 cups cauliflower rice with 1/2 tsp salt. Stir frequently for 5 minutes until rice is tender. Stir in 2 tbsp coconut aminos and cook for 1 minute more.
- Step 4: Serve the cooked shrimp over the cauliflower rice, accompanied by the garlic spinach on the side.
Frequently asked questions
How long does Stir-Fried Shrimp with Cauliflower Rice and Garlic Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 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 Shrimp with Cauliflower Rice and Garlic Spinach?
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 Shrimp with Cauliflower Rice and Garlic Spinach?
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 Shrimp with Cauliflower Rice and Garlic Spinach 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 Shrimp with Cauliflower Rice and Garlic Spinach whole30?
Yes — this recipe is tagged whole30, 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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