Stir-Fried Shrimp with Cauliflower Rice and Ginger-Sesame Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Quick stir-fried shrimp tossed with crunchy vegetables and served over cauliflower rice, finished with a zesty ginger and sesame infused Whole30-compliant dressing. This asian fusion-inspired whole30 (whole30, gluten free) ready in about 30 minutes blends peeled and deveined raw shrimp, riced cauliflower cauliflower rice, medium, thinly sliced red bell pepper 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.

Ingredients

• 1 lb, peeled and deveined raw shrimp
• 4 cups, riced cauliflower cauliflower rice
• 1 medium, thinly sliced red bell pepper
• 1 cup, trimmed snap peas
• 3, sliced green onions
• 1 tbsp, grated fresh ginger
• 3 cloves, minced garlic cloves
• 1 tbsp sesame oil
• 2 tbsp avocado oil
• 3 tbsp coconut aminos
• 2 tbsp lime juice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp, optional red pepper flakes

Instructions

1. Step 1: Heat 2 tbsp avocado oil in a large nonstick skillet over medium-high heat. Add 1 lb peeled and deveined raw shrimp and cook for 2 minutes per side until opaque and pink. Remove shrimp from skillet and set aside.
2. Step 2: In the same skillet, add 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add 1 medium thinly sliced red bell pepper, 1 cup snap peas, and 3 sliced green onions to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Stir in 4 cups riced cauliflower, 3 tbsp coconut aminos, 2 tbsp lime juice, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (optional). Cook for 5 minutes, stirring frequently until cauliflower rice is tender but not mushy.
5. Step 5: Return shrimp to skillet and toss everything together for 1 minute until heated through. Serve immediately for a bright, Whole30-friendly seafood dish.