Shrimp and Veggie Stir-Fry (Printable Version)

A quick, colorful stir-fry of shrimp and crisp veggies atop light cauliflower rice for a nourishing 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 piece fresh ginger, grated

→ Sauce

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

→ Cauliflower Rice

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

# How To Make It:

01 - Remove leaves and stem from cauliflower. Pulse florets in a food processor until rice-sized pieces form.
02 - Heat 1 tbsp 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 Advice:

01 -
  • Twenty minutes from start to finish means you can actually make this on a weeknight without sacrificing flavor or nutrition.
  • The cauliflower rice base lets you eat something that feels indulgent while keeping carbs completely in check.
  • Shrimp cooks so fast that even hesitant home cooks can nail it every single time.
02 -
  • Pat your shrimp dry before they hit the pan, because any moisture on their surface will turn to steam and prevent that beautiful golden sear that actually matters for flavor.
  • Don't walk away from the vegetables once they go in—constant movement in a hot pan is what gives you that crisp-tender texture that separates real stir-fry from sad soggy vegetables.
  • Prep everything before you start cooking because once the heat is on, you're moving fast and there's no time to be dicing things mid-stir.
03 -
  • Buy pre-riced cauliflower on nights when you're already tired—there's no shame in it, and you're still eating something healthier and faster than most dinner options out there.
  • Keep your wok or skillet hot throughout; it's the difference between vegetables that sauté and vegetables that steam in their own disappointment.
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