Cauliflower Rice Stir-Fry with Shrimp
A healthy and flavorful stir-fry with cauliflower rice, shrimp, and colorful vegetables.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 medium head cauliflower, riced
- 1 red bell pepper, diced
- 1 cup snap peas, trimmed
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds (for garnish)
Nutrition Facts
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Instructions
Prepare the cauliflower rice: Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.
Heat olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
In the same skillet, add sesame oil. Sauté garlic and ginger for 30 seconds until fragrant.
Add diced bell pepper and snap peas. Stir-fry for 2-3 minutes until slightly tender.
Add cauliflower rice to the skillet. Stir-fry for 4-5 minutes until tender but not mushy.
Return the shrimp to the skillet. Add soy sauce and red pepper flakes (if using). Toss everything together for 1-2 minutes.
Garnish with sliced green onions and sesame seeds before serving.
Chef's Tips
- Fresh vs. Frozen: You can use frozen cauliflower rice to save time, but fresh gives a better texture.
- Protein Swap: Replace shrimp with chicken, tofu, or beef for variety.
- Extra Veggies: Add carrots, broccoli, or mushrooms for more nutrients.
- Low-Sodium Option: Use tamari or coconut aminos instead of soy sauce.
- Spice Level: Adjust red pepper flakes to your preferred heat level.
