Cauliflower Rice Shrimp Stir-Fry

Shrimp cooks in just a few minutes, which makes this stir-fry one of the fastest ways to turn raw ingredients into a full dinner. Riced cauliflower stands in for grains and soaks up every bit of the ginger-garlic sauce.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 head cauliflower, riced (or 4 cups store-bought cauliflower rice)
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 cup snap peas, trimmed
• 1 red bell pepper, sliced
• 3 tbsp coconut aminos
• 2 green onions, sliced
• 1 tbsp rice vinegar

Instructions

1. Heat 1 tbsp sesame oil in a large skillet or wok over high heat.
2. Add the shrimp and cook 2-3 minutes per side, until pink and opaque. Remove and set aside.
3. Add the remaining sesame oil to the pan. Add the garlic and ginger, and cook 30 seconds until fragrant.
4. Add the snap peas and bell pepper. Stir-fry 3-4 minutes, until crisp-tender.
5. Add the cauliflower rice, coconut aminos, and rice vinegar. Stir-fry 4-5 minutes, until the cauliflower is tender.
6. Return the shrimp to the pan and toss to combine. Top with green onions before serving.

Nutrition Facts (per serving)

Pair with a squeeze of lime for extra brightness right before serving.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.