Shrimp, riced cauliflower, carrots & peas, scallions, and fresh ginger.
2 Servings, 376 Calories per Serving
Prep Time 10 mins, Cook Time 30 mins, Total Time 40 mins


  • 1 tbsp olive oil
  • 16 large raw shrimp, peeled and deveined
  • 1 1/2 tbsp tablespoons sesame oil
  • 1 (12-ounce) package of frozen riced cauliflower
  • 3/4 cup low-sodium vegetable broth
  • 1 cup diced carrot
  • 1/2 cup frozen peas
  • 2 tsp minced fresh ginger
  • 2 tsp minced garlic
  • 4 scallions, chopped
  • 1 tbsp reduced-sodium tamari soy sauce


  • Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook, stirring occasionally, for 1 1⁄2 minutes. Remove from skillet and set aside.
  • Add sesame oil, riced cauliflower, vegetable broth, carrots, peas, ginger, and garlic to the skillet and stir fry for 6 minutes, or until carrots are tender.
  • Return the shrimp to the skillet and add scallions and tamari sauce. Stir fry 1 additional minute before serving.


For an extra zesty flavor, squeeze the juice of 1/2 lemon over top before serving.

“I can cook this in less than 10 minutes. Love to change it up by using boneless chicken breast or thinly sliced steak.”

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