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Low Carb Cauliflower Rice Shrimp Stir Fry

This low carb shrimp stir fry with cauliflower rice is colorful, high protein, and low calorie. Perfect for a quick, healthy, and filling dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Course Dinner
Cuisine Asian-Inspired, Keto, Low Carb
Servings 4 people
Calories 150 kcal

Ingredients
  

  • 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
  • 1 cup snap peas
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons avocado oil (divided)
  • 2 tablespoons avocado oil (divided)

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 fre
Keyword low carb shrimp stir fry