Title: Cauliflower Rice Stir-Fry with Shrimp
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients:
2 cups riced cauliflower
1 pound medium shrimp, peeled and deveined
1 cup bell peppers, diced (mix of red, yellow, and green)
1 cup broccoli florets
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce (low sodium)
1 tablespoon sesame oil
1 tablespoon olive oil
Salt and pepper to taste
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish) 
Instructions:
1. Begin by preparing your ingredients. Rinse the shrimp under cold water and pat dry with a paper towel. Cut the bell peppers and broccoli into bite-sized pieces. Mince the garlic and ginger.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
3. Add the shrimp to the skillet and cook for approximately 2-3 minutes, stirring frequently until they start to turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the riced cauliflower, bell peppers, and broccoli. Stir-fry for about 5-7 minutes until the vegetables are tender yet crisp.
5. Return the cooked shrimp to the skillet. Drizzle the low sodium soy sauce and sesame oil over the mixture. Stir well to combine all the ingredients and heat through, about 2 minutes. Season with salt and pepper to taste.
6. Remove the skillet from heat and serve immediately. Garnish with sliced green onions and optional sesame seeds for an extra touch.
This cauliflower rice stir-fry with shrimp is not only low in carbs and sugar, but it is also a delicious and nutritious option perfect for a diabetic-friendly lunch. Enjoy your meal!
