20-Minute Shrimp Veggie Stir-Fry (Printable Version)

Juicy shrimp and crisp vegetables stir-fried and served atop fluffy cauliflower rice for a quick, flavorful dish.

# What You’ll Need:

→ Seafood

01 - 1 lb 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, plus extra for garnish
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated

→ Sauce

10 - 3 tablespoons low-sodium soy sauce or tamari
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon cornstarch, optional for thickening
15 - 2 tablespoons water

→ Cauliflower Rice

16 - 1 large head cauliflower or 4 cups pre-riced cauliflower
17 - 1 tablespoon olive oil or avocado oil
18 - Salt and pepper to taste

→ Garnish

19 - 1 tablespoon sesame seeds, optional

# Step-by-Step Guide:

01 - Remove leaves and stem from cauliflower. Pulse florets in food processor until rice-sized consistency is achieved.
02 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add cauliflower rice with pinch of salt and pepper. Sauté for 4 to 5 minutes until tender but not mushy. Transfer to serving bowls and cover to keep warm.
03 - In small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, 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 shrimp and set aside.
05 - In same pan, add splash more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers, carrots, broccoli, and sugar snap peas. Stir-fry for 3 to 4 minutes until crisp-tender.
06 - Return shrimp to pan. Pour in sauce, tossing everything to coat. Cook for 1 to 2 minutes until sauce thickens slightly and everything is heated through.
07 - Spoon stir-fry over cauliflower rice. Top with green onions and sesame seeds.

# Expert Tips:

01 -
  • Twenty minutes from raw ingredients to plated dinner means you can actually relax before eating instead of frantically chopping at 7 PM.
  • The cauliflower rice base keeps you satisfied without the heavy feeling that regular rice leaves behind.
  • Shrimp cooks so fast it's almost meditative—you'll have time to breathe between steps instead of racing against the clock.
02 -
  • Heat is your actual secret weapon—if your pan isn't properly hot, everything steams instead of stir-frying, and you lose that whole crispy-tender magic.
  • Prepping absolutely everything before you turn on the heat changes your entire experience from stressful to flowing, because once things start cooking, they move fast.
  • Cornstarch is optional but it's the difference between sauce that clings to everything and sauce that just drips off, so I usually include the teaspoon.
03 -
  • Pat your shrimp completely dry before they hit the pan—moisture is the enemy of good browning, and dry shrimp brown beautifully instead of steaming.
  • Keep your sauce ingredients in a small bowl right next to the stove so when everything is cooking, you can pour and toss without hunting for bottles mid-sizzle.
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