Save to Pinterest Experience a burst of flavor with this vibrant 20-Minute Shrimp and Veggie Stir-Fry over Cauliflower Rice. This colorful dish combines succulent shrimp with crisp, fresh vegetables in a savory Asian-inspired sauce that comes together in just minutes. Perfect for busy weeknights when you want something nutritious yet satisfying without spending hours in the kitchen. The cauliflower rice base keeps everything light and low-carb while still providing that satisfying rice-like texture.
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This recipe takes inspiration from classic Asian stir-fries but simplifies the process for home cooks. The key is high heat and quick cooking to maintain the vegetables' crispness and the shrimp's tender texture. The sauce brings everything together with the perfect balance of savory, sweet, and tangy notes that coat every bite.
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup (150 g) sugar snap peas, trimmed
- 1 cup (100 g) broccoli florets
- 2 medium carrots, julienned
- 3 green onions, sliced (plus extra for garnish)
- 2 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, grated
- 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp cornstarch (optional, for thickening)
- 2 tbsp water
- 1 large head cauliflower (or 4 cups pre-riced cauliflower)
- 1 tbsp olive oil or avocado oil
- Pinch of salt and pepper
- 1 tbsp sesame seeds (optional, for garnish)
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- Prepare the cauliflower rice
- Remove leaves and stem from the cauliflower. Pulse florets in a food processor until rice-sized.
- Cook the cauliflower rice
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add cauliflower rice with a pinch of salt and pepper. Sauté for 4–5 minutes until tender but not mushy. Transfer to serving bowls and cover to keep warm.
- Make the sauce
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch (if using), and water. Set aside.
- Cook the shrimp
- Heat a large wok or skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Stir-fry the vegetables
- 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 3–4 minutes until crisp-tender.
- Combine everything
- Return shrimp to the pan. Pour in the sauce, tossing everything to coat. Cook for 1–2 minutes until sauce thickens slightly and everything is heated through.
- Serve
- Spoon stir-fry over cauliflower rice. Top with green onions and sesame seeds.
For the best results, make sure all your ingredients are prepped and ready before you start cooking. Stir-frying happens quickly, so having everything prepared in advance (mise en place) ensures smooth cooking. Cut vegetables into similar-sized pieces for even cooking, and pat your shrimp dry before cooking to get a better sear rather than steaming them.
This versatile recipe welcomes many adaptations. Swap the shrimp for chicken breast, tofu, or tempeh for a different protein option. For vegetable variations, try adding mushrooms, snow peas, or water chestnuts. If you prefer more heat, incorporate chili flakes, sriracha, or a diced jalapeño. For those avoiding soy, coconut aminos make an excellent replacement for soy sauce.
Serve this colorful stir-fry family-style in a large bowl with the cauliflower rice as a base. Garnish with additional sliced green onions, sesame seeds, and lime wedges for squeezing over the top. For a complete meal, consider serving with a side of miso soup or a simple Asian-inspired cucumber salad dressed with rice vinegar and sesame oil.
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This 20-Minute Shrimp and Veggie Stir-Fry proves that healthy eating doesn't have to be complicated or time-consuming. With just a handful of fresh ingredients and a simple sauce, you can create a restaurant-quality meal that's nutritious and satisfying. The combination of protein-rich shrimp, fiber-filled vegetables, and light cauliflower rice makes this a balanced meal that fits perfectly into a low-carb lifestyle while still delivering on flavor and satisfaction.
Recipe FAQs
- → Can I substitute shrimp with other proteins?
Yes, chicken breast, tofu, or tempeh make excellent alternatives to shrimp, adapting well to the stir-fry method.
- → How can I make the stir-fry spicier?
Add chili flakes or a dash of sriracha to the sauce for an added kick that complements the flavors.
- → Is pre-riced cauliflower suitable for this dish?
Absolutely, using pre-riced cauliflower speeds up preparation while maintaining the dish's light texture.
- → What is the best way to cook cauliflower rice evenly?
Sauté the riced cauliflower in a hot pan with oil and seasoning for 4-5 minutes until tender but not mushy.
- → Can I prepare this meal gluten-free?
Use tamari or coconut aminos instead of soy sauce to keep the dish gluten-free.
