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

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

Quick stir-fried shrimp tossed with fluffy cauliflower rice and a vibrant ginger-scallion sauce makes for a flavorful Whole30-approved dinner. This asian fusion-inspired whole30 (gluten free, dairy free) ready in about 25 minutes blends peeled and deveined large shrimp, finely sliced scallions, 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 280 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: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 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 stir-fry for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add 2 tbsp grated fresh ginger, 2 minced garlic cloves, and 3 sliced scallions. Sauté for 1 minute until fragrant.
  3. Step 3: Add 4 cups cauliflower rice to the skillet, stir well, and cook for 5-6 minutes until tender but not mushy.
  4. Step 4: Return shrimp to the skillet, then pour in 3 tbsp coconut aminos and 1 tbsp sesame oil. Sprinkle 1/4 tsp red chili flakes and stir everything together for 1-2 minutes until heated through and coated in the ginger-scallion sauce.
  5. Step 5: Adjust seasoning with extra salt if needed and serve immediately.

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 Shrimp with Cauliflower Rice and Ginger-Scallion Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 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-Scallion 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-Scallion 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-Scallion 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-Scallion Sauce gluten free?

Yes — this recipe is tagged gluten free, dairy free, whole30, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes