Shrimp Stir Fry with Cauliflower Rice

This is a simple and nutritious meal that was a huge hit with my family, including my kids! I kept the shrimp super basic in this particular recipe but feel free to toss in the shrimp with the vegetables to add more flavour!

Course Appetizer, Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Tabassum

Ingredients

  • 300 gram Cooked Shrimp tails off
  • 1/2 Red Onion thinly sliced
  • 1 head Broccoli
  • 2 cups Asparagus chopped
  • 1 cup Julienned Carrots
  • 1 tspn Garlic crushed
  • 340 gram President's Choice Crumbled Cauliflower
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Soy Sauce
  • 1/2 cup Cremini Mushrooms
  • 2 tsp Green Onion garnish
  • 1 tsp Sesame Seeds garnish

Instructions

  1. Remove tails from the shrimp and thoroughly wash the shrimp, removing all black pieces

  2. In a pan, on medium high heat, add in 2 tbsp olive oil and add in the shrimp. Sauté shrimp and season with salt and garlic to taste.

  3. Remove shrimp from pan in a clean plate and set aside

  4. In the same pan, add 1 tsp olive oil and sauté the onions until light gold.

  5. Add in the remaining vegetables and sauté for about 5 minutes on high heat. Add the soy sauce to the vegetables and mix well.

  6. Remove the vegetables from the pan and place in a clean plate.

  7. In the sauce that remains in the pan, add in the crumbled cauliflower and mushrooms. Cook until the cauliflower turns translucent. 

  8. Plating Time: In a clean bowl, add a layer of the cauliflower rice, topped with the vegetable mixture and then the shrimp. Garnish with the green onions and sesame seeds. Optional: drizzle with hot sauce (I did!)

  9. Voila! A simple, quick and nutritious meal the whole family can enjoy!

  10. Remember to tag me @kashmirifoodie if you try out this recipe! I'd love to see your creations!

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