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

Juicy shrimp and crisp veggies stir-fried and served atop light, fluffy cauliflower rice for a healthy dish.

# What 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 inch piece 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, optional
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, optional

# Directions:

01 - Remove leaves and stem from cauliflower. Pulse florets in food processor until rice-sized texture is achieved.
02 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add cauliflower rice with salt and pepper. Sauté for 4-5 minutes until tender but not mushy. Transfer to serving bowls and cover to retain warmth.
03 - In small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and water. Set aside.
04 - Heat large wok or skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
05 - In same pan, add splash of 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.
06 - Return shrimp to pan. Pour in prepared sauce, tossing all ingredients to coat evenly. Cook for 1-2 minutes until sauce thickens slightly and everything is heated through.
07 - Spoon stir-fry over cauliflower rice base. Garnish with green onions and sesame seeds.

# Expert Hints:

01 -
  • It's ready before you've finished mentally reviewing your day—no fussing, just genuine food on the table.
  • The cauliflower rice absorbs all those savory, slightly tangy sauce flavors instead of competing with them.
  • You actually get full from vegetables and protein, not from rice sitting heavy in your stomach afterward.
02 -
  • Don't crowd the shrimp when they first hit the pan—let them sit undisturbed for two minutes so they get a proper sear instead of steaming themselves.
  • The vegetables finish cooking when they still have a little resistance; the second you see them soften all the way, pull them off heat, because carryover cooking will finish the job.
  • High heat is your friend here, so crank it up once you start cooking and keep your prep work done beforehand so you're not scrambling mid-stir-fry.
03 -
  • Keep your wok or skillet hot enough that you hear it sizzle the moment anything hits the pan—this is how vegetables stay bright and don't turn gray.
  • Taste your sauce before pouring it over everything; if it needs more salt or acid, adjust it now rather than trying to fix it in the finished dish.
Go Back