Cauliflower Rice Stir-Fry with Shrimp and Veggies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Ingredients
1 medium head of cauliflower
1 cup of shrimp, peeled and deveined
1 cup of bell peppers, diced (use a mix of colors for variety)
1 cup of broccoli florets
1/2 cup of snap peas
2 tablespoons of olive oil
3 cloves of garlic, minced
1 tablespoon of low-sodium soy sauce or tamari
1 teaspoon of ginger, minced
Salt and pepper to taste
Fresh cilantro or green onions for garnish 
Instructions
1. Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into florets. Place the florets in a food processor and pulse until it resembles rice. You can also grate the cauliflower using a box grater.
2. In a large skillet or wok, heat one tablespoon of olive oil over medium heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the shrimp to the skillet, cooking for about 3 to 4 minutes until they turn pink and opaque. Season with salt and pepper. Once cooked, remove the shrimp from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil. Add the diced bell peppers, broccoli florets, and snap peas. Sauté the veggies for about 5 to 7 minutes until they are tender-crisp.
5. Stir in the cauliflower rice and mix well with the vegetables. Cook for an additional 5 minutes, allowing the cauliflower to soften slightly.
6. Return the cooked shrimp to the skillet. Pour in the low-sodium soy sauce or tamari, tossing everything together to combine and heat through. Adjust seasoning with salt and pepper if needed.
7. Once everything is well mixed and heated, remove from heat. Serve the stir-fry hot, garnished with fresh cilantro or chopped green onions.
Enjoy this low-carb and diabetic-friendly dinner that provides a delightful mix of flavors and nutrients.
