Low Carb Cauliflower Rice Stir Fry with Shrimp

Hey friend! Let me tell you about my favorite weeknight dinner that literally saves me every single time I’m craving takeout but want to stay on track with my goals. This cauliflower rice stir fry is packed with juicy shrimp, tons of veggies, and comes together in about 20 minutes. No guilt, all flavor, and honestly? My non-low-carb friends don’t even miss the regular rice 😊

Why This Low Carb Shrimp Stir Fry Works Every Time

Listen, I’ve tried a million stir fry recipes, and most of them either end up soggy or taste like sad diet food. This one’s different.

The secret is getting your pan really hot before anything goes in. I learned this the hard way after serving mushy vegetables to guests once. Never again!

Cauliflower rice absorbs all those amazing flavors from the garlic, ginger, and tamari without turning into mush. Plus, shrimp cooks so fast that you literally can’t overcook it if you follow the timing.

This low carb shrimp stir fry has become my go-to when I need something satisfying but light. It’s filling without that heavy feeling you get after Chinese takeout.

What Makes This a Perfect Cauliflower Rice Dinner

I used to think cauliflower rice was just for people on strict diets. Wrong!

It’s actually delicious when you prepare it right. The trick is removing excess moisture before cooking. I spread mine on a clean kitchen towel and give it a good squeeze.

This turns your cauliflower rice dinner into something restaurant-worthy instead of watery and bland. Trust me on this one.

The texture ends up fluffy and slightly crispy around the edges. It soaks up the sauce like a dream and gives you that satisfying bite without the carb crash afterward.

I make this at least twice a week now. Sometimes I meal prep it for lunches, and it reheats beautifully in the microwave.

Creating the Ultimate Healthy Stir Fry Recipe

The beauty of a healthy stir fry recipe is that you can customize it endlessly.

Don’t like shrimp? Use chicken or tofu. Hate broccoli? Swap it for snap peas or bell peppers. The base technique stays the same.

I always keep frozen cauliflower rice in my freezer for emergencies. Those nights when you’re exhausted but still want something good for you? This is your answer.

The sauce is simple but packed with flavor. Tamari gives you that salty umami punch, sesame oil adds depth, and a tiny bit of rice vinegar brightens everything up.

No weird ingredients you can’t pronounce. Just real food that happens to be incredibly good for you.

Making This Low Calorie Shrimp Meal Work for You

Here’s what I love most about this dish. It’s a genuinely low calorie shrimp meal that doesn’t feel like you’re restricting anything.

You get protein from the shrimp, fiber from all those vegetables, and healthy fats from the sesame oil. Everything your body actually needs.

The whole plate comes in under 350 calories, but you’ll feel full for hours. I usually eat this around 6 PM and I’m totally satisfied until bedtime.

No midnight snacking because you ate a dinner that left you hungry an hour later. Been there, done that with too many “diet” meals.

If you’re looking for more satisfying low-carb options, check out my low carb berry yogurt bowl for breakfast ideas that keep you full.

Why This Keto Shrimp Dinner Is My Weekly Staple

I’m not strictly keto, but I love keeping this keto shrimp dinner in my rotation.

It fits perfectly into a keto lifestyle with about 8 net carbs per serving. Most of those come from the vegetables, which means you’re getting tons of nutrients and fiber.

The high protein and moderate fat content keeps you satisfied without needing a huge portion. I typically make enough for two meals, which makes the prep totally worth it.

My husband requests this constantly now. He’s not even trying to eat low carb, but he genuinely loves how fresh and flavorful everything tastes.

For another quick keto-friendly option, try my low carb lemon chicken skillet when you want to switch up your protein.

Ingredients

For the stir fry:

• 1 pound large shrimp, peeled and deveined
• 4 cups cauliflower rice (fresh or frozen)
• 2 cups broccoli florets
• 1 red bell pepper, sliced thin
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons avocado oil (divided)
• 2 green onions, sliced

For the sauce:

• 3 tablespoons tamari or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)
• Salt and pepper to taste

Instructions

Step 1: Mix all sauce ingredients in a small bowl and set aside. This lets the flavors meld while you prep everything else.

Step 2: If using frozen cauliflower rice, thaw it completely and squeeze out excess moisture with a kitchen towel. This step is crucial for avoiding soggy rice.

Step 3: Heat a large skillet or wok over high heat. Add 1 tablespoon avocado oil and let it get really hot until it shimmers.

Step 4: Add shrimp in a single layer. Cook for 2 minutes per side until pink and slightly charred. Remove to a plate and set aside.

Step 5: Add remaining oil to the pan. Toss in garlic and ginger, stirring constantly for 30 seconds until fragrant.

Step 6: Add broccoli, bell pepper, and snap peas. Stir fry for 3-4 minutes until vegetables are crisp-tender but still have a nice crunch.

Step 7: Push vegetables to the side and add cauliflower rice to the center. Let it sit undisturbed for 2 minutes to get slightly crispy on the bottom.

Step 8: Mix everything together and pour sauce over the top. Toss well to coat everything evenly.

Step 9: Add shrimp back to the pan and toss for another minute to reheat and absorb the sauce.

Step 10: Top with sliced green onions and serve immediately while everything’s hot and fresh.

For more inspiration on quick healthy meals, this creamy lemon chicken guide offers great tips, and you’ll find additional stir fry techniques in this helpful resource.

Final Thoughts

This cauliflower rice stir fry has honestly changed my weeknight dinner game. It’s proof that eating healthy doesn’t mean boring or tasteless food.

Give it a try this week and let me know what you think! I’d love to hear if you customize it with your favorite vegetables or proteins. Happy cooking! 🍤