| Servings |
servings
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Ingredients
- 1 lb peeled and Deveined Shrimp
- 1 tbsp cornstarch
- 1 1/2 tbsp Canola Oil divided
- 1/4 cup sliced green onions
- 2 tsp minced fresh ginger
- 3 cloves garlic thinly sliced
- 1 10 oz frozen stir fry blend mixed vegetables thawed and drained
- 1/4 cup lower sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp Honey
- 1/8 tsp crushed red pepper
- 1 10 package frozen riced cauliflower* see note below
Ingredients
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Instructions
- Instructions: Toss together shrimp and cornstarch in a bowl. Heat a large skillet or wok over high heat. Add 1 tablespoon oil to pan, swirling to coat the bottom. Add shrimp; stir-fry 4 minutes or until shrimp turn pink. Remove shrimp from pan, placing in a medium bowl. Add 1½ teaspoons oil to pan, swirling to coat the bottom. Add green onions, ginger, and garlic to pan; stir-fry 45 seconds. Add onion mixture to shrimp in bowl. Add vegetables to pan, and cook about 3 minutes or until heated through. Stir in shrimp mixture, soy sauce, rice vinegar, honey, and crushed red pepper; bring to a boil. Cook 1 minute or until shrimp are done and vegetables are crisp-tender. Prepare riced cauliflower according to package directions. Serve stir-fry over cauliflower “rice.”
Recipe Notes
Note: If you can’t find frozen riced cauliflower, make your own by pulsing cauliflower florets in a food processor until cauliflower resembles couscous or rice. (If you don’t have a food processor, grate on the large holes of a box grater.)
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