This recipe is a vibrant, healthy, and surprisingly easy-to-make weeknight meal. It's perfect for those busy evenings when you crave something flavorful and satisfying but don't have hours to spend in the kitchen. I developed this recipe after a long day of working from home, you know, one of those days where motivation is hard to find. I craved something light, healthy, and delicious that didn't require a PhD in culinary arts. This recipe totally hit the spot!

The beauty of this dish is in its versatility. Feel free to adjust the vegetables, sauces, and protein to your liking! One time, I was feeling adventurous and added some sliced bell peppers and broccoli. It was a revelation. You can also experiment with different types of stir-fry sauces; hoisin, teriyaki, or even a simple oyster sauce would be delicious. Don't be afraid to get creative in the kitchen, it's more fun that way!

Cauliflower Rice with Shrimp Stir Fry

Name: Cauliflower-Rice-with-Shrimp-Stir-Fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Low-Carb
Ingredients: 1 medium head Cauliflower; 8 oz Shrimp; 2 cloves, minced Garlic; 1 tbsp, minced Ginger; 2 tbsp Soy sauce (low sodium); 1 tbsp Rice vinegar; 1 tsp Sesame oil; 1 tsp Honey or maple syrup; 1 tbsp Cooking oil; 2 stalks, chopped (optional) Green onions

A quick, healthy, and flavorful shrimp stir-fry over cauliflower rice. Ready in under 30 minutes!

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

📖 Instructions

First, prepare the cauliflower rice. If using a food processor, pulse the cauliflower florets until they resemble rice. If using a grater, grate the cauliflower into small pieces. Alternatively, you can buy pre-made cauliflower rice to save time! (I've done that plenty of times, no shame in shortcuts).
Next, get your shrimp ready. Pat them dry with paper towels to help them brown nicely, then set them aside. Pro-tip: Don't overcrowd the pan when cooking. This prevents steaming and ensures a beautiful sear.
Heat up your wok or skillet over medium-high heat. Add a tablespoon of your favorite oil – I'm partial to avocado oil for its high smoke point – and let it get nice and hot but not smoky. Too much smoke means your oil is burning, which is not good!
Add in some aromatics! I like to start with minced garlic and ginger, cooking them for about 30 seconds until fragrant. If you have some chopped scallions, toss those in as well. This is where you can let your culinary creativity shine!
Now, throw in the cauliflower rice and stir-fry for 3-5 minutes, or until slightly softened but still has a little bite. Don't overcook it; you want it to retain some texture!
Push the cauliflower rice to the sides of the pan. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remember that overcooked shrimp is sad shrimp (and rubbery!).
Once the shrimp is cooked, push it to the side with the rice. Now, it's time for the sauce. Add soy sauce (low sodium is preferable), a little rice vinegar, sesame oil, and some honey or maple syrup for sweetness (I'm a honey person, myself). Whisk this all together.
Now, combine everything! Toss the shrimp and cauliflower rice in the sauce, making sure everything is evenly coated. Give it a final stir to make sure all those wonderful flavors meld together.
Serve immediately, garnished with some chopped green onions, toasted sesame seeds, or even some red pepper flakes if you like a little kick. This dish is so versatile, feel free to personalize it!

📝 Notes

For extra flavor, add a pinch of red pepper flakes to the sauce.
If you don't have a rice cooker, you can cook the cauliflower rice in a saucepan with a little water over medium heat for about 5-7 minutes until tender.
Feel free to add other vegetables, such as broccoli, bell peppers, or carrots.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.