Shrimp, riced cauliflower, carrots, peas, fresh ginger and soy sauce.
376 Calories
Prep Time: 10 mins, Cook Time: 30 mins, Total Time: 40 mins
Servings: 2 Servings


    • 1 tbsp olive oil
    • 16 large raw shrimp, peeled and deveined
    • 1 1/2 tbsp tablespoons sesame oil
    • 1 (12-ounce) package 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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