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!
- 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)
Remove tails from the shrimp and thoroughly wash the shrimp, removing all black pieces
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.
Remove shrimp from pan in a clean plate and set aside
In the same pan, add 1 tsp olive oil and sauté the onions until light gold.
Add in the remaining vegetables and sauté for about 5 minutes on high heat. Add the soy sauce to the vegetables and mix well.
Remove the vegetables from the pan and place in a clean plate.
In the sauce that remains in the pan, add in the crumbled cauliflower and mushrooms. Cook until the cauliflower turns translucent.
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!)
Voila! A simple, quick and nutritious meal the whole family can enjoy!
Remember to tag me @kashmirifoodie if you try out this recipe! I’d love to see your creations!