Coconut Lime Shrimp Stir Fry over Cauliflower Rice

Get ready for a vibrant, tropical twist on classic shrimp stir‑fry. The bright lime and coconut sauce light up the plate, while the cauliflower rice keeps it low‑carb and hearty. It’s a meal that’s as nutritious as it is lightning‑fast.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 pound medium‑sized shrimp, peeled and deveined
• 1 cup cauliflower rice (pre‑made or homemade)
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut milk
• 1 tablespoon coconut oil
• 1 tablespoon soy sauce (or tamari)
• 1 teaspoon sesame oil
• 1 lime, zested and juiced
• 1 tablespoon toasted sesame seeds (optional)
• Salt and pepper, to taste

Instructions

1. 1. Heat the coconut oil in a large skillet over medium‑high heat. Add the minced garlic and grated ginger, sauté until fragrant, about 30 seconds.
2. 2. Toss in the shrimp, season with salt and pepper, and cook until pink and opaque, 2‑3 minutes per side. Remove shrimp and set aside.
3. 3. In the same skillet, add broccoli and carrots, stir‑fry 4 minutes until bright green and slightly tender.
4. 4. Pour in the coconut milk, soy sauce, and add the lime zest and juice. Stir to combine, letting the sauce thicken slightly.
5. 5. Return the shrimp to the pan and add the cauliflower rice. Stir everything together, cooking another 3‑4 minutes until the rice is heated through and slightly toasted.
6. 6. Drizzle sesame oil and sprinkle toasted sesame seeds if using. Taste and adjust seasoning with extra lime juice or salt as needed.
7. 7. Transfer to a serving platter or bowls, garnish with additional lime wedges if desired.
8. 8. Serve immediately with a side of fresh cilantro or green onions for a burst of fresh flavor.

Chef's Note

For a zesty kick, sprinkle extra lime zest over the finished dish or serve with a thin slice of fresh chilies. The citrus brightens up the coconut flavor beautifully.

Make-Ahead Tips

Cool completely before refrigerating. Store in an airtight container for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce.

Substitutions

Protein: replace shrimp with tofu or tempeh for a vegetarian version. Rice: swap cauliflower rice for quinoa, brown rice or regular white rice. Coconut: use light coconut milk or coconut yogurt for a lower-fat option. Sauce: use tamari or low-sodium soy sauce for less sodium.