20-Minute Shrimp Veggie Stir-Fry (Printable)

Juicy shrimp and crisp vegetables tossed in a flavorful sauce over light cauliflower rice in 20 minutes.

# Components:

→ Seafood

01 - 1 pound 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, plus extra for garnish
08 - 2 cloves garlic, minced
09 - 1 tablespoon 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 Base

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 the cauliflower head. Pulse florets in a food processor until rice-sized granules form.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add processed cauliflower rice with a pinch of salt and pepper. Sauté for 4 to 5 minutes until tender but not mushy. Transfer to serving bowls and cover to keep warm.
03 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and water. Set aside.
04 - Heat a large wok or skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside on a clean plate.
05 - In the same pan, add additional 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 to 4 minutes until crisp-tender.
06 - Return shrimp to the pan. Pour in the prepared sauce, tossing all ingredients to coat evenly. Cook for 1 to 2 minutes until sauce thickens slightly and everything is heated through.
07 - Spoon stir-fry mixture over cauliflower rice. Top with sliced green onions and sesame seeds.

# Expert Advice:

01 -
  • Everything cooks in one pan after prep, which means minimal cleanup and maximum relaxation time.
  • The shrimp gets beautifully pink in minutes, and your whole kitchen smells like a restaurant you'd actually want to visit.
  • Cauliflower rice keeps you satisfied without the afternoon energy crash that comes from regular rice.
  • You can prep all the vegetables while the cauliflower rice cooks, so nothing ever feels rushed.
02 -
  • Don't skip the step of getting your wok or skillet truly hot before adding the shrimp—this is what gives them that slight char and keeps them from sticking.
  • The vegetables need to go in after the shrimp comes out, not before, because shrimp cooks fast and vegetables cook even faster, and timing them together is the trickiest part of this whole recipe.
  • Pre-riced cauliflower is absolutely worth buying if you find yourself too tired to use a food processor on a weeknight.
03 -
  • Mise en place—having everything prepped and ready before you start cooking—is the difference between this feeling manageable and feeling chaotic.
  • A wok holds heat better than a regular skillet and gives you more surface area, which means the vegetables cook evenly and the shrimp gets a better sear.
  • If your sauce seems too salty, a squeeze of fresh lime juice or a splash more vinegar will balance it out and save the whole batch.
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