Shrimp and Vegetable Stir-Fry with Cauliflower Rice

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Ingredients

  • 1 lb shrimp, peeled and deveined
  • 4 cups cauliflower rice
  • 1 cup snow peas, trimmed
  • 1 cup carrots, julienned or thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/4 cup green onions, sliced
  • 1 tablespoon sesame seeds

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Shrimp and Vegetable Stir-Fry with Cauliflower Rice

A quick and healthy stir-fry with shrimp, crisp vegetables, and cauliflower rice.

4
10 minprep time
10 mincook time

Instructions

  1. Peel and devein shrimp (1 lb) if not already done.
  2. Trim snow peas (1 cup).
  3. Julienne or thinly slice carrots (1 cup).
  4. Mince garlic (3 cloves) and ginger (1 tablespoon).
  5. Slice green onions (1/4 cup).
  6. Measure soy sauce (3 tablespoons), sesame oil (1 tablespoon), and sesame seeds (1 tablespoon).
  7. Heat sesame oil (1 tablespoon) in a large skillet or wok over medium-high heat.
  8. Add shrimp (1 lb) and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  9. In the same skillet, add garlic (3 cloves) and ginger (1 tablespoon). Stir-fry for 30 seconds until fragrant.
  10. Add snow peas (1 cup) and carrots (1 cup). Stir-fry for 3-4 minutes until vegetables are crisp-tender.
  11. Add cauliflower rice (4 cups) and soy sauce (3 tablespoons). Stir-fry for 2-3 minutes until heated through.
  12. Return cooked shrimp to the skillet and toss to combine with the vegetables and cauliflower rice.
  13. Garnish with sliced green onions (1/4 cup) and sesame seeds (1 tablespoon).
  14. Serve immediately.