Shrimp and Veggie Stir-Fry (Printer View)

Juicy shrimp and crisp vegetables stir-fried, served atop light cauliflower rice for a wholesome, quick meal.

# What you'll need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 cup sugar snap peas, trimmed
05 - 1 cup broccoli florets
06 - 2 medium carrots, julienned
07 - 3 green onions, sliced, plus extra for garnish
08 - 2 cloves garlic, minced
09 - 1 inch fresh ginger, grated

→ Sauce

10 - 3 tablespoons low-sodium soy sauce or tamari
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon cornstarch, optional
15 - 2 tablespoons water

→ Cauliflower Rice Base

16 - 1 large head cauliflower or 4 cups pre-riced cauliflower
17 - 1 tablespoon olive oil or avocado oil
18 - Pinch of salt and pepper

→ Garnish

19 - 1 tablespoon sesame seeds, optional

# Method:

01 - Remove leaves and stem from cauliflower. Pulse florets in food processor until rice-sized texture is achieved.
02 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add cauliflower rice with salt and pepper. Sauté for 4 to 5 minutes until tender but not mushy. Transfer to serving bowls and cover to keep warm.
03 - In small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and water. Set aside.
04 - Heat large wok or skillet over medium-high heat. Add shrimp and cook 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
05 - In same pan, add splash more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers, carrots, broccoli, and sugar snap peas. Stir-fry for 3 to 4 minutes until crisp-tender.
06 - Return shrimp to pan. Pour in sauce, tossing everything to coat. Cook for 1 to 2 minutes until sauce thickens slightly and everything is heated through.
07 - Spoon stir-fry over cauliflower rice. Top with green onions and sesame seeds.

# Expert Advice:

01 -
  • It's deceptively fast: From raw ingredients to plated dinner in twenty minutes, no shortcuts or premade sauces required.
  • The cauliflower rice feels indulgent: Fluffy, buttery, and somehow more satisfying than you'd expect from something so low-carb.
  • Your kitchen smells incredible: That ginger-garlic aroma alone makes this worth cooking.
02 -
  • Don't crowd the pan with shrimp: I learned this the hard way when I dumped all my shrimp in at once and ended up steaming them instead of searing them—cook them in two batches if you have to, it only adds a minute and makes all the difference.
  • Temperature is everything: The whole magic of stir-frying lives in having your pan hot enough that vegetables cook through before they lose their color and snap, which is why I always let my wok preheat while I'm prepping ingredients.
03 -
  • Don't skip the preheat: Give your wok a full minute of heating before anything touches it—this sounds fussy but it's the difference between restaurant-quality and home-cooked.
  • Taste as you go: The sauce balance depends on your soy sauce saltiness, so add an extra splash of vinegar or honey if something feels off—you have a minute to adjust while cooking.
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