Description
This vibrant 20-Minute Shrimp Veggie Stir-Fry is a quick, healthy, and flavorful dish featuring tender shrimp and a colorful mix of crisp vegetables served over cauliflower rice. Perfect for a nutritious weeknight meal, it combines a savory homemade sauce with fresh ginger and garlic for a deliciously balanced taste.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup sugar snap peas, trimmed
- 1 cup broccoli florets
- 2 medium carrots, julienned
- 3 green onions, sliced, plus extra for garnish
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon cornstarch (optional)
- 2 tablespoons water
Cauliflower Rice
- 1 large head cauliflower or 4 cups pre-riced cauliflower
- 1 tablespoon olive oil or avocado oil
- Salt and pepper to taste
Finishing Touches
- 1 tablespoon sesame seeds (optional)
Instructions
- Process cauliflower: Remove leaves and stem from the cauliflower head. Pulse florets in a food processor until rice-sized granules form.
- Cook cauliflower rice: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add processed cauliflower rice with a pinch of salt and pepper. Sauté for 4 to 5 minutes until tender but not mushy. Transfer to serving bowls and cover to keep warm.
- Prepare sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and water. Set aside.
- Cook shrimp: 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 on a clean plate.
- Stir-fry vegetables: In the same pan, add additional 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.
- Combine and finish: Return shrimp to the pan. Pour in the prepared sauce, tossing all ingredients to coat evenly. Cook for 1 to 2 minutes until sauce thickens slightly and everything is heated through.
- Plate and serve: Spoon stir-fry mixture over cauliflower rice. Top with sliced green onions and sesame seeds.
Notes
- For a gluten-free option, ensure soy sauce or tamari is gluten-free.
- Use maple syrup instead of honey to make the dish vegan (replace shrimp with tofu or tempeh).
- Adjust vegetable mix based on your preference or seasonal availability.
- If cornstarch is not used, the sauce will be thinner but still flavorful.
- Serve immediately for the best texture of cauliflower rice and stir-fried vegetables.
