Garlic Shrimp Cauliflower Rice
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Plump garlicky shrimp over light, fluffy cauliflower rice with ginger and lime — a high-protein, low-carb meal in minutes.
Fast food for people who like clean plates. We sear plump shrimp with plenty of garlic, then pile them over fluffy cauliflower rice brightened with ginger and lime. It is on the table in well under half an hour and tastes like a tiny celebration.
🥄 Ingredients
- 🫗 200g raw shrimp, peeled and deveined
- 🫗 1 1/2 cups cauliflower rice (about 250g)
- 🫗 3 cloves garlic, minced
- 🫗 1 teaspoon fresh ginger, grated
- 🫗 1 teaspoon olive oil
- 🫗 1 tablespoon low-sodium soy sauce (or tamari)
- 🫗 1/2 lemon or lime, juiced
- 🫗 2 green onions, sliced
- 🫗 Pinch of red pepper flakes
- 🫗 Salt and black pepper, to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Pat the shrimp very dry and season with a pinch of salt and pepper.
Heat half the oil in a wok or skillet over high heat. Sear the shrimp for 1-2 minutes per side until pink and curled. Remove and set aside.
Add the remaining oil, garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the cauliflower rice and stir-fry for 3-4 minutes until tender and lightly toasted.
Return the shrimp to the pan, add the soy sauce, lime juice and red pepper flakes, and toss.
Serve topped with sliced green onions.
⚠️ Common Mistakes
- ✕
Overcooking the shrimp, which turns them rubbery and chewy.
- ✕
Adding the soy sauce early, which makes the riced cauliflower soggy.
- ✕
Using frozen cauliflower straight from the bag without blotting it dry.
🔄 Variations
Use chicken breast or extra-firm tofu instead of shrimp.
Stir in a beaten egg for a fried-rice style bowl.
Add snap peas and bean sprouts for extra crunch.
🧊 Storage
- 📦
Best eaten immediately, while the shrimp are juicy.
- 📦
Leftovers keep in the fridge for 1 day; reheat in a hot pan.
💡 Chef Tips
Tip 1: Do not overcrowd the shrimp; cook them in a single layer so they sear, not steam.
Tip 2: Toast the cauliflower rice until it has golden flecks for a more rice-like texture.
Tip 3: Squeeze the lime at the end, off the heat, to keep its bright flavor.
❓ FAQ
Is cauliflower rice really low-carb? Yes, a serving has about a quarter of the carbs of an equal amount of white rice.
How much protein is in this dish? Around 40g, mostly from the shrimp.
Can I use pre-riced frozen cauliflower? Yes, just blot it dry and increase the cook time by a minute or two.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →