Name: Shrimp and Broccoli Stir-Fry over Cauliflower Rice
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Chinese-American
Ingredients: 1 lb raw shrimp, peeled and deveined, tails off; 3 cups broccoli florets, cut into bite-size pieces; 1 lb riced cauliflower, fresh or frozen, thawed and patted dry; 1 large red bell pepper, thinly sliced; 3 green onions, sliced, whites and greens separated; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 tbsp avocado oil, or olive oil; 2 tsp cornstarch; 2 tbsp water, for the sauce; ¼ tsp red pepper flakes, optional; 1 tbsp sesame seeds, toasted, for garnish

Shrimp and Broccoli Stir-Fry over Cauliflower Rice

A quick, savory shrimp and broccoli stir-fry served over cauliflower rice for a lunch that is light, colorful and low in carbs.

By the Diabetic Plate kitchen November 13, 2026

MealLunch

Prep15 min

Cook12 min

Total27 min

Serves4

Some of our favorite weekday lunches come together in one skillet, and this shrimp and broccoli stir-fry is one of them. It has the bold flavors of takeout, with garlic, ginger and a savory soy sauce, but it is made with simple ingredients and comes together in about half an hour. We made it low carb by swapping rice for cauliflower, so you still get that satisfying bowl without the heavy starch.

Why Shrimp Works Well for Lunch

Shrimp cooks in just a couple of minutes, which makes it a great choice when you have a short break. It is lean, mild and takes on flavor quickly. One pound makes four generous servings of protein, so you do not need a large portion of meat to fill the bowl.

Fast: Shrimp is ready in about two minutes per side.
Lean: It has very little fat and no carbs.
Easy to buy: Frozen raw shrimp from the grocery store works well if you thaw it in cold water.

Building a Balanced Bowl

We follow the plate method here. Half of the bowl is broccoli, red bell pepper and green onion, which add crunch, color and fiber. A quarter of the plate is shrimp, and the rest is cauliflower rice in place of white or brown rice. This keeps the carbs low while still giving you a hearty, filling meal.

The sauce is made with low-sodium soy sauce, rice vinegar, a little cornstarch and fresh ginger. The cornstarch helps the sauce cling to the vegetables, so every bite is coated. We do not use any added sugar, honey or sweetener, because the vegetables and fresh flavors are enough.

Tips for Success

Stir-frying goes quickly, so have everything chopped and measured before the pan gets hot. Cook the shrimp first, set them aside, and add them back at the end so they stay tender. Work in a large skillet so the vegetables sear and do not steam.

This recipe makes great leftovers for the next day. Pack it in a container with a few extra vegetables for a lunch you can take anywhere.

Ingredients (4 servings)

1 lb raw shrimp peeled and deveined, tails off

3 cups broccoli florets cut into bite-size pieces

1 lb riced cauliflower fresh or frozen, thawed and patted dry

1 large red bell pepper thinly sliced

3 green onions sliced, whites and greens separated

3 cloves garlic minced

1 tbsp fresh ginger grated

2 tbsp low-sodium soy sauce

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 tbsp avocado oil or olive oil

2 tsp cornstarch

2 tbsp water for the sauce

¼ tsp red pepper flakes optional

1 tbsp sesame seeds toasted, for garnish

Instructions

Mix the sauce. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, water and red pepper flakes until smooth. Set it aside.

Season the shrimp. Pat the shrimp dry with a paper towel. Add them to a bowl with half of the garlic and half of the ginger, and toss to coat.

Cook the shrimp. Heat 2 teaspoons of the avocado oil in a large nonstick skillet over medium-high heat. Cook the shrimp 1 to 2 minutes per side, until pink and opaque and they reach 145 F inside. Move them to a plate.

Stir-fry the vegetables. Add the remaining oil to the skillet. Cook the broccoli, bell pepper and green onion whites for 4 to 5 minutes, stirring often, until the broccoli is bright green and just tender. Add the rest of the garlic and ginger and cook 30 seconds.

Cook the cauliflower rice. Push the vegetables to the side and add the cauliflower rice to the empty side of the pan. Cook 3 to 4 minutes, stirring, until it is hot and any moisture has cooked off.

Bring it together. Stir the sauce again and pour it into the pan. Return the shrimp and any juices to the pan, and stir for 1 to 2 minutes until the sauce thickens. Top with green onion greens and sesame seeds, and serve hot.

Tips

Pat the shrimp very dry before cooking so they sear instead of steaming.

Cauliflower rice holds a lot of water. Cook it until the moisture is gone so the dish does not get soggy.

Cut the broccoli into small, even pieces so it cooks at the same rate as the pepper.

Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2 to 3 minutes with a splash of water, stirring until hot. Cauliflower rice is best eaten within 2 days, since it can get watery.

Shrimp and Broccoli Stir-Fry over Cauliflower Rice

Why Shrimp Works Well for Lunch

Building a Balanced Bowl

Tips for Success