Shrimp Stir Fry with Baked Cauliflower Rice

4.1 from 17 reviews

With plenty of bacon fat and MCT oil, this shrimp keto stir fry with baked cauliflower rice makes for a delicious evening low-carb meal!



  • 16oz (1lb) shrimp (peeled, tail on)
  • 2 inch nub of ginger root
  • 4 stalks green onion
  • 2 garlic cloves
  • 4 baby bella mushrooms
  • 1inch piece of lemon rind
  • 2 tsp pink Himalayan salt, more to taste
  • 3 tbsp. bacon fat
  • 12 tbsp coconut aminos
  • 12oz frozen riced cauliflower
  • 2 tbsp. MCT oil


  • Pre-heat your oven to 400F.
  • Spread your cauliflower rice on a sheet pan, drizzle liberally with MCT oil and sprinkle with pink salt.
  • Place in the oven when it comes to temperature, bake for 10 minutes.
  • Peel and slice your ginger root and garlic cloves. Cut your green onion into 1 inch pieces. Peel a slice of lemon rind off.  
  • Heat a large skillet on medium heat. When it comes to temperature add in the bacon fat and all of your aromatics. Sauté until tender and fragrant.
  • Add in the shrimp and sauté, stirring often until they are pink and coiled. Add in the coconut aminos and salt, stir another 2-3 minutes.  Remove from heat.
  • Serve your shrimp over a bed of baked cauliflower rice! Garnish with more green onion, sesame seeds or chili flakes!


Keywords: keto stir fry