Shrimp and Veggie Stir-Fry (Print Version)

Juicy shrimp and crisp vegetables stir-fried, served over light cauliflower rice for a healthy and quick 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 tbsp low-sodium soy sauce or tamari for gluten-free
11 - 1 tbsp toasted sesame oil
12 - 1 tbsp rice vinegar
13 - 1 tbsp honey or maple syrup
14 - 1 tsp cornstarch optional for thickening
15 - 2 tbsp water

→ Cauliflower Rice Base

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

→ Garnish

19 - 1 tbsp sesame seeds optional

# Cooking Steps:

01 - Remove leaves and stem from cauliflower head. Pulse florets in food processor until rice-sized grains form. If using pre-riced cauliflower, skip this step.
02 - Heat 1 tbsp oil in large skillet over medium heat. Add cauliflower rice with pinch of salt and pepper. Sauté for 4 to 5 minutes until tender but not mushy. Transfer to serving bowls and cover to retain warmth.
03 - In small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and water until combined. Set aside.
04 - Heat 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 on clean plate.
05 - In same pan, add splash of 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 with slight color retention.
06 - Return shrimp to pan. Pour prepared sauce over ingredients, tossing constantly to coat evenly. Cook for 1 to 2 minutes until sauce thickens slightly and all components reach serving temperature.
07 - Spoon shrimp and vegetable stir-fry over warm cauliflower rice base. Top with sliced green onions and sesame seeds if desired.

# Expert Advice:

01 -
  • It comes together faster than delivery would arrive, and tastes infinitely fresher than anything in a carton.
  • The cauliflower rice sneaks in vegetables without making you feel like you're eating rabbit food.
  • You get the satisfying char and crisp textures that make your taste buds actually pay attention.
02 -
  • Don't crowd the pan when you're cooking the shrimp or vegetables—they need space to actually cook and get color, not steam in their own moisture.
  • High heat is your friend here, but only if everything is prepped and ready before you start cooking, otherwise you'll be chopping garlic while your pan sits there sad and lonely.
03 -
  • If you want more sauce, double the soy sauce, vinegar, and sesame oil portions and let it reduce slightly so it concentrates in flavor instead of becoming a soup.
  • The cornstarch is actually optional—without it you get a more brothier sauce, with it you get something that clings to your vegetables like gloss, and both are completely valid depending on your mood.
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