20-Minute Shrimp Veggie Stir-Fry (Printable Version)

Juicy shrimp and crisp vegetables stir-fried over light cauliflower rice for a quick, healthy meal.

# The Ingredients 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
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated

→ Sauce

10 - 3 tablespoons low-sodium soy sauce or tamari
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon cornstarch
15 - 2 tablespoons water

→ Cauliflower Rice

16 - 1 large head cauliflower or 4 cups pre-riced cauliflower
17 - 1 tablespoon olive oil or avocado oil
18 - Salt and pepper to taste

→ Garnish

19 - 1 tablespoon sesame seeds

# Step-by-Step Instructions:

01 - Remove leaves and stem from cauliflower. Pulse florets in a food processor until rice-sized.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add cauliflower rice with salt and pepper. Sauté for 4 to 5 minutes until tender. Transfer to serving bowls and cover to keep warm.
03 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch, 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 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 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.

# Additional Tips::

01 -
  • It's ready faster than delivery would arrive, yet tastes like you spent hours planning.
  • The shrimp stays tender and buttery, the vegetables stay snappy—no soggy, overcooked mess.
  • You'll feel genuinely good eating it, without any of that guilty aftertaste.
02 -
  • Don't thaw frozen shrimp in warm water or they'll turn rubbery—thaw them in the fridge overnight or run them under cold water for five minutes before cooking.
  • The pan needs to be genuinely hot before the shrimp goes in, otherwise you'll steam them instead of sear them, and that's when they become chewy.
03 -
  • If you're cooking for people who are skeptical about cauliflower rice, don't announce it until they've tasted it—let them decide.
  • Keep a small bowl of extra sesame oil and soy sauce on the table so people can adjust the seasoning to their preference without you having to remake the whole thing.
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