Description
Cauliflower rice stir fry with shrimp is a healthy, low-carb dish combining tender shrimp, mixed vegetables, and flavorful seasonings in a quick and satisfying meal.
Ingredients
Scale
- 15 tablespoons soy sauce
- 15 tablespoons tahini
- 12 teaspoons ground ginger
- 1 teaspoon onion powder
- 15 teaspoons minced garlic
- 25 cups cauliflower rice
- 2 cups stir fry vegetables (e.g., bell peppers, broccoli, carrots)
- 12 large shrimp
Instructions
- Thaw shrimp if frozen by placing them in the fridge overnight or in a bowl of cold water for 10 minutes. Pat dry and set aside.
- Heat a skillet over high heat and add cauliflower rice. Cook for about 5 minutes until almost tender.
- Add stir fry vegetables to the skillet and cook until tender. Pre-cook frozen vegetables if using.
- Mix in tahini, ground ginger, onion powder, minced garlic, and soy sauce. Stir well to combine flavors.
- Add shrimp to the skillet and cook for 4–5 minutes until pink and opaque, stirring occasionally.
- Taste and adjust seasonings as desired. Serve hot, garnished with green onions or cilantro if desired.
Notes
- Use coconut aminos instead of soy sauce for a soy-free option.
- Peanut butter can replace tahini for a different flavor.
- Fresh ginger may be used in place of ground ginger (use less).
- Customize with vegetables you have on hand like zucchini or snap peas.
- Do not overcook shrimp to avoid a rubbery texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 120mg
Keywords: Cauliflower rice stir fry with shrimp, low-carb shrimp recipe, keto stir fry, healthy shrimp dinner, gluten-free stir fry