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Keto Shrimp Stir Fry With Cauliflower Rice - Fast, Fresh, and Flavorful

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound raw shrimp, peeled and deveined (medium or large)
  • 1 medium head cauliflower, riced (or 4 cups store-bought cauliflower rice)
  • 2 tablespoons avocado oil (or other high-heat oil)
  • 1 small red bell pepper, thinly sliced
  • 1 small zucchini, halved and sliced
  • 1 cup sugar snap peas or green beans, trimmed
  • 3 green onions, sliced (white and green parts separated)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 tablespoons coconut aminos (or low-sodium tamari/soy sauce if not strict keto)
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes or a little sriracha (optional, to taste)
  • Salt and black pepper, to taste
  • Sesame seeds, for garnish (optional)
  • Lime wedges, for serving (optional)

Method
 

  1. Prep the cauliflower rice: If using a whole head, cut into florets and pulse in a food processor until rice-like. Don’t over-process. Pat with a towel to remove excess moisture for better texture.
  2. Pat the shrimp dry: Moisture is the enemy of a good sear. Dry the shrimp well with paper towels, then season with a pinch of salt and pepper.
  3. Make the quick sauce: In a small bowl, whisk coconut aminos, rice vinegar, sesame oil, and red pepper flakes or sriracha. Taste and adjust salt if needed.
  4. Cook the cauliflower rice: Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add the white parts of the green onion and sauté 30 seconds. Stir in cauliflower rice with a pinch of salt and pepper. Cook 4–6 minutes, stirring occasionally, until just tender. Transfer to a bowl and cover to keep warm.
  5. Sear the shrimp: In the same pan, add the remaining 1 tablespoon oil. Increase heat to high. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove to a plate.
  6. Stir-fry the vegetables: Add bell pepper, zucchini, and snap peas to the hot pan. Stir-fry 3–4 minutes until crisp-tender. If the pan looks dry, splash in a tablespoon of water to create steam without extra oil.
  7. Add aromatics: Push vegetables to the sides, creating a well. Add garlic and ginger to the center and cook 30 seconds until fragrant, then toss everything together.
  8. Combine and sauce: Return shrimp and any juices to the pan. Pour in the sauce and toss to coat. Cook 1–2 minutes until the sauce slightly reduces and clings to the shrimp and vegetables. Turn off the heat and fold in the green parts of the green onions.
  9. Serve: Spoon the shrimp stir fry over warm cauliflower rice. Garnish with sesame seeds and a squeeze of lime, if you like. Taste and add a little more coconut aminos or pepper to finish.