Stir-Fried Shrimp with Cauliflower Rice and Ginger-Lime Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick sautéed shrimp tossed with fragrant cauliflower rice and a zesty ginger-lime sauce, perfect for a light Whole30-friendly dinner. This asian fusion-inspired whole30 (gluten free, low carb) ready in about 20 minutes blends peeled and deveined large shrimp, coconut aminos, finely grated fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 230 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 4 Asian Fusion cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp, 1 minced garlic clove, and 1/4 tsp sea salt. Sauté for 2-3 minutes until shrimp turn pink and opaque, then remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and 2 minced garlic cloves along with 1 tbsp finely grated fresh ginger. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 4 cups cauliflower rice and stir-fry for 5 minutes until tender but still slightly firm. Stir in 3 tbsp coconut aminos, 2 tbsp lime juice, and 1/4 tsp red chili flakes, cooking for another minute.
  4. Step 4: Return cooked shrimp to skillet, toss with 2 thinly sliced green onions, and season with 1/4 tsp black pepper. Cook for 1 more minute to combine flavors, then serve immediately.

Frequently asked questions

How long does Stir-Fried Shrimp with Cauliflower Rice and Ginger-Lime Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Shrimp with Cauliflower Rice and Ginger-Lime Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Shrimp with Cauliflower Rice and Ginger-Lime Sauce?

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 Ginger-Lime Sauce 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.

Is Stir-Fried Shrimp with Cauliflower Rice and Ginger-Lime Sauce gluten free?

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

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