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Shrimp Stir-Fry with cauliflower rice

average rating is 3 out of 5, based on 150 votes

This flavorful Shrimp Stir-Fry with Cauliflower Rice is a low-carb, high-protein dish that's perfect for anyone following a diabetic-friendly or weight-loss diet. Packed with juicy shrimp, colorful bell peppers, and fragrant ginger and garlic, this stir-fry is bursting with delicious Asian-inspired flavors. The cauliflower rice is a great low-carb substitute for regular rice and is a tasty way to sneak in some extra veggies. Quick and easy to make, this dish is sure to become a favorite in your weekly meal rotation.

Serve this stir-fry with a side of steamed vegetables, such as broccoli or bok choy, for an extra boost of nutrition. You could also sprinkle some chopped peanuts or cashews on top for added crunch and flavor. Alternatively, you could serve it over a bed of mixed greens for a light and refreshing salad.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

low-carb high-protein diabetic-friendly gluten-free dairy-free nut-free soy-free egg-free paleo-friendly keto-friendly whole30-compliant grain-free sugar-free healthy flavorful easy quick Asian-inspired cauliflower shrimp bell peppers garlic ginger sesame oil soy sauce rice vinegar chili flakes scallions cilantro

Ingredients

1 lb. shrimp, peeled and deveined
1 head of cauliflower, grated or finely chopped to make cauliflower rice
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 onion, sliced
2 garlic cloves, minced
1 tsp ginger, minced
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp chili flakes
Salt and pepper, to taste
Chopped scallions and cilantro, for garnish

Directions

In a wok or large skillet, heat sesame oil over medium-high heat.
Add minced garlic, ginger, and chili flakes to the oil. Stir until fragrant, about 30 seconds.
Add sliced onion, red bell pepper, and yellow bell pepper to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
Add shrimp to the skillet and stir-fry for another 2-3 minutes until the shrimp are pink and cooked through.
Add the cauliflower rice to the skillet and stir-fry for 2-3 minutes until it's heated through.
In a small bowl, mix together soy sauce and rice vinegar. Pour the mixture over the stir-fry and stir well to combine.
Season with salt and pepper to taste.
Garnish with chopped scallions and cilantro before serving.