20-Minute Shrimp Veggie Stir-Fry (Printable)

A quick stir-fry of shrimp and fresh vegetables served over fluffy cauliflower rice for a light meal.

# What You Need:

→ 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
08 - 2 cloves garlic, minced
09 - 1 inch piece fresh ginger, grated

→ Sauce

10 - 3 tablespoons low-sodium soy sauce
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey
14 - 1 teaspoon cornstarch
15 - 2 tablespoons water

→ Cauliflower Rice

16 - 1 large head cauliflower
17 - 1 tablespoon olive oil
18 - Salt and pepper to taste

→ Garnish

19 - 1 tablespoon sesame seeds

# How To Make It:

01 - Remove leaves and stem from cauliflower. Pulse florets in food processor until rice-sized.
02 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add cauliflower rice with salt and pepper. Sauté 4 to 5 minutes until tender. Transfer to serving bowls and cover.
03 - In small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch, and water. Set aside.
04 - Heat large wok or skillet over medium-high heat. Add shrimp and cook 2 to 3 minutes per side until pink and opaque. Remove and set aside.
05 - In same pan, sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers, carrots, broccoli, and sugar snap peas. Stir-fry 3 to 4 minutes until crisp-tender.
06 - Return shrimp to pan. Pour sauce over ingredients, tossing to coat evenly. Cook 1 to 2 minutes until sauce thickens and everything is heated through.
07 - Spoon stir-fry mixture over cauliflower rice. Top with green onions and sesame seeds.

# Expert Advice:

01 -
  • The entire meal comes together in your actual lunch break, no shortcuts needed.
  • It tastes like you ordered from that expensive place on the corner, but costs a fraction of the price.
  • Those crisp vegetables and tender shrimp make your kitchen smell restaurant-worthy in minutes.
02 -
  • Prep everything before you start cooking because once you begin, the stir-fry happens fast and you won't have time to chop mid-sizzle.
  • Don't overcrowd the pan when you cook the shrimp or they'll steam instead of sear, which means less flavor and rubbery texture.
  • The sauce tastes different raw than it does when coated over hot food, so taste and adjust seasonings only after everything is combined and warm.
03 -
  • Keep your pan or wok genuinely hot—medium-high heat isn't a suggestion, it's what makes the vegetables crisp and the shrimp properly seared.
  • If you have a mandoline or sharp knife, julienne the carrots thin so they cook in the same time as everything else instead of being a hard little surprise.
  • Taste the finished sauce before you pour it over everything and adjust salt or sweetness one last time, because it won't change flavor once it hits the hot vegetables.
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