Shrimp Veggie Stir Fry Cauliflower (Printable Version)

A quick shrimp and veggie stir-fry paired with light cauliflower rice for a nutritious, low-carb dish.

# 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 piece 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 for thickening
15 - 2 tablespoons water

→ Cauliflower Rice

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

# How to Prepare:

01 - Remove leaves and stem from cauliflower. Pulse florets in a food processor until rice-sized grains form.
02 - Heat 1 tablespoon olive oil in a 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 a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and water. Set aside.
04 - Heat a large wok or skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
05 - In the same pan, add a 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 the pan. Pour in the 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 Suggestions:

01 -
  • It's genuinely fast, not the kind of fast that feels rushed or tastes like takeout, but real, home-cooked delicious.
  • You get to make something that feels indulgent without any guilt, since it checks every box for healthy eating.
  • The cauliflower rice soaks up all that savory, gingery sauce in a way that makes you forget you're not eating regular rice.
02 -
  • Don't walk away from your shrimp when they're cooking, because the difference between perfectly cooked and rubbery is literally about thirty seconds.
  • Your pan needs to be actually hot before the shrimp hits it, or they'll release water instead of developing that nice exterior.
  • Slice your vegetables thin and consistently so everything finishes cooking at the same time and nothing ends up raw or overdone.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, because that tiny bit of toasting makes them taste three times richer.
  • Have everything prepped and ready before you heat your pan, because once things are cooking there's no time to be chopping or measuring.
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