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Quick Crispy Cauliflower Rice Stir Fry with Shrimp

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A fast, healthy, and flavorful stir fry featuring crispy cauliflower rice, juicy shrimp, and fresh vegetables, ready in about 20 minutes. Perfect for a quick weeknight dinner that feels like takeout but is homemade.

Ingredients

Scale
  • 1 (12 oz / 340 g) bag of riced cauliflower (fresh or frozen)
  • 1/2 lb (225 g) medium shrimp, peeled and deveined (thawed if frozen)
  • 2 tablespoons vegetable oil or avocado oil
  • 2 cloves garlic, minced
  • 1 cup snap peas, trimmed
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup shredded carrots (optional)
  • 2 scallions, sliced thinly
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • Sesame seeds (toasted, optional garnish)
  • Fresh cilantro or parsley leaves (optional garnish)

Instructions

  1. Rinse and pat dry the shrimp. Slice the snap peas, bell pepper, carrots, and scallions. If using frozen cauliflower rice, thaw and drain any excess water.
  2. Heat 1 tablespoon of oil over medium-high heat in a large skillet or wok until hot and sizzling.
  3. Add shrimp in a single layer and sear without moving for 1-2 minutes. Flip and cook another 1-2 minutes until pink and cooked through. Remove shrimp and set aside.
  4. Add remaining tablespoon of oil to the pan. Sauté minced garlic for about 30 seconds until fragrant.
  5. Add snap peas, bell pepper, and carrots. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
  6. Push vegetables to one side of the pan. Add cauliflower rice to the empty side, spreading it out to maximize contact with the pan. Let cook undisturbed for 2-3 minutes to get crispy edges, then stir and repeat for another 2-3 minutes.
  7. Return shrimp to the pan. Pour in soy sauce, oyster sauce, sesame oil, and black pepper. Toss everything together and cook for another minute to warm through and meld flavors.
  8. Remove from heat. Sprinkle sliced scallions and toasted sesame seeds on top. Serve immediately.

Notes

Do not overcrowd the pan to maintain high heat and avoid steaming. Pat shrimp and cauliflower rice dry to prevent sogginess. Let cauliflower rice cook undisturbed to develop crispy edges. Reheat leftovers in a skillet to preserve crispiness. Optional: add a splash of rice vinegar or lime juice before serving for brightness.

Nutrition

Keywords: cauliflower rice, shrimp stir fry, quick dinner, healthy recipe, low carb, gluten free, weeknight meal

Find it online: https://yumnode.com/quick-crispy-cauliflower-rice-stir-fry-with-shrimp-easy-healthy-recipe/