Shrimp Veggie Cauli-Rice Stir Fry

Shrimp Veggie Cauli-Rice Stir Fry

Don’t you just love a good no-fuss stir-fry? This one will not disappoint, I promise! The flavors and textures are delicious and so too is the aroma in your kitchen when you make this! Fresh and full of nutrient-dense veggies (hello fiber to feed our good gut-buddies) and protein, we love our simple one pan quick stir fry nights. For some extra healthy fat, we love adding in half a small avocado too! 

If you are running short on time then prep your veggies the night before and keep them sealed in the fridge for when you are ready to throw it all into the pan. I love how quick and easy this dish is and feel free to switch out the prawns for your preferred protein. For my vegetarian/ vegan ladies out there you can substitute with tempeh protein. Or, increase the mushrooms and feel free to generously sprinkle some complete plant-based hemp seeds through your stirfry too, yum!

Shrimp Veggie Cauli-Rice Stir Fry in a pan

Most stir-frys are served over a bed of rice, which can often lead to that bloating feeling and sugar spikes (that’s not to say I don’t enjoy my rice when we go out for sushi!) Low-net carbohydrate cauli-rice along with a rainbow of veggies and some protein in this dish will leave you feeling super satiated and balanced.

Shrimp Veggie Cauli-Rice Stir Fry

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Recipe by Priscilla Soligo Course: Mains, Salads, Snacks


  • 500g 1 Medium Cauliflower, roughly chopped

  • 350g 2 Cups Uncooked (or cooked) Prawns, shelled, deveined

  • 110g 1 Cup Broccoli Florets

  • 100g 1 Cup Leek, thinly sliced

  • 90g 1 Cup Mushroom, small dice

  • 80g ½ Cup Red Bell Pepper, chopped

  • 75g ½ Cup Zucchini, grated

  • 65g ½ Cup Carrot, grated

  • 45g 1½ Cups Kale, roughly chopped

  • 18g 1 Tbsp Tamari

  • 15g 1 Tbsp Coconut Oil or Avocado Oil

  • 10g 3 Garlic Cloves, minced

  • 10g 2 Tbsps Spring Onion, chopped

  • 10g 2 Tbsps Fresh Parsley, chopped

  • 9g 1 Tbsp Onion Powder

  • 1g ½ Red Chilli, sliced thin on diagonal (or less or more if you like it spicy)

  • 3g ½ tsp Unrefined Salt

  • Cracked Black Pepper to taste

  • Optional
  • 16g 1 Tbsp Extra Tamari, for serving

  • 10g 2 Tbsps Extra Fresh Parsley, for garnish

  • ½ Small Avocado, sliced


  • In a food processor, process cauliflower into rice.
  • Place cauliflower rice into a clean dish towel, or nut mylk bag and squeeze out as much liquid as you can. This is an important step in making fluffy cauliflower rice. This makes approx. 3 cups of cauli-rice. Set aside.
  • On the stove on medium heat in a pan, melt the oil.
  • Add in the leek, garlic, , and spring onion. Stir for a minute with the lid on.
  • Add in the prawns, carrot, zucchini, bell pepper, stir another minute with the lid off.
  • Add in the mushrooms, kale, and broccoli. Stir and cover with the lid on for another minute.
  • Add in the onion powder, salt, pepper, tamari, cauli-rice and sprinkle with parsley. Stir through for thirty seconds then turn the heat off.
  • To serve, garnish with extra parsley on top and place some tamari on the side for persons who would like to drizzle some extra on top. Add some avocado slices for some healthy whole food fat.


  • Storage: Stir-fry is best consumed immediately to avoid the cauli-rice getting soggy, as we are not using regular rice. If you wish to make it ahead of time to take to work, or for the next day cook the veggies and protein stripy without the cauli-rice. Cook the cauli-rice separately with just a touch of oil in a pan for 3 minutes. Allow to completely cool. Store both in separate containers in the fridge and when ready to serve to combine.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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