Thai-Inspired Shrimp and Cauliflower Rice Stir-Fry

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant stir-fry featuring succulent shrimp and fragrant cauliflower rice with classic Thai flavors, perfect for a Whole30 meal. This Thai-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs raw shrimp, peeled and deveined, cauliflower rice, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 Thai cuisine 280 cal/serving

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Ingredients

1 lb raw shrimp, peeled and deveined
4 cups cauliflower rice
1 medium carrot, julienned
1 medium red bell pepper, thinly sliced
3 stalks green onions, sliced
1 tbsp fresh ginger, grated
2 garlic cloves, minced
3 tbsp coconut aminos
2 tbsp lime juice
1 tbsp sesame oil
1/4 cup cilantro leaves
1/4 tsp red chili flakes
2 tbsp avocado oil

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Instructions

Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 1 lb raw shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 2: In the same skillet, add remaining 1 tbsp avocado oil, then add 1 tbsp grated fresh ginger and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 3: Add 4 cups cauliflower rice, 1 medium julienned carrot, and 1 thinly sliced red bell pepper to the skillet. Stir-fry for 5-6 minutes until vegetables are tender but crisp.
Step 4: Return shrimp to the pan. Add 3 tbsp coconut aminos, 2 tbsp lime juice, 1 tbsp sesame oil, and 1/4 tsp red chili flakes. Stir well and cook for 1-2 minutes until heated through and sauce coats all ingredients.
Step 5: Remove from heat and stir in 3 sliced green onions and 1/4 cup chopped cilantro leaves. Serve immediately.