Name: Shrimp and Vegetable Stir-Fry with Cauliflower Rice
Yield: 4 servings
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)

Shrimp and Vegetable Stir-Fry with Cauliflower Rice

Servings

4servings

Servings

4servings

Ingredients

1lb peeled and Deveined Shrimp
1tbsp cornstarch
1 1/2tbsp Canola Oildivided
1/4cup sliced green onions
2tsp minced fresh ginger
3cloves garlicthinly sliced
110 oz frozen stir fry blend mixed vegetablesthawed and drained
1/4cup lower sodium soy sauce
2tbsp rice vinegar
1tsp Honey
1/8tsp crushed red pepper
110 package frozen riced cauliflower*see note below

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.)