Shrimp Veggie Stir-Fry with Cauliflower Rice

This stir fry and easily be made with any type of protein so pick your protein and pick your veggies and have fun. This recipe is packed with loads of veggies and is easy to make.

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

1 lb shrimp, peeled and deveined (tail off or on, optional). Or you can use chicken breast, tofu or whatever protein you choose.
2 cups broccoli florets
1 bell pepper, sliced (any color)
1 cup snap peas
1/2 cup carrots, julienned or thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (or 1/4 tsp ground)
2 tablespoons low-sodium soy sauce ( I like to use Bragg’s Amino Acids)
1 tablespoon olive oil or avocado oil
4 cups cauliflower rice (fresh or frozen) - I like the frozen with peas, carrots and onions.
Optional garnish: sesame seeds, green onion

Instructions

1.Prep the Veggies:

Wash and cut all vegetables as noted above. Set aside.

2. Cook the Shrimp:

In a large skillet or wok, heat 1/2 tablespoon of oil over medium heat.
Add shrimp, season lightly with salt and pepper, and cook for about 2–3 minutes per side, until pink and opaque. Remove and set aside.

3. Stir-Fry the Veggies:

In the same skillet, add the remaining 1/2 tablespoon oil.
Sauté garlic and ginger for 30 seconds until fragrant.
Add broccoli, bell peppers, snap peas, and carrots. Stir-fry for 5–7 minutes until veggies are crisp-tender.

4. Combine and Finish:

Return shrimp to the skillet and add soy sauce.
Toss everything together and cook for 1–2 minutes until heated through.

5. Prepare Cauliflower Rice:

Sauté cauliflower rice in a nonstick pan for 3–5 minutes until warm and tender. Season lightly if desired.

6. Serve:

Plate 1 cup cauliflower rice with 1 heaping cup of shrimp and veggie stir-fry.
Top with sesame seeds or sliced green onions if using.

Nutrition (approximate - per serving)

Calories: 220
Fat: 7g
Carbohydrates: 10g
- Fiber: 5g
- Added Sugar: 0g
Protein: 24g