20-Minute Shrimp Veggie Stir-Fry (Printable Version)

Juicy shrimp and crisp vegetables tossed over light, fluffy cauliflower rice in just 20 minutes.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 cup sugar snap peas, trimmed
05 - 1 cup broccoli florets
06 - 2 medium carrots, julienned
07 - 3 green onions, sliced plus extra for garnish
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated

→ Sauce

10 - 3 tablespoons low-sodium soy sauce or tamari
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon cornstarch, optional
15 - 2 tablespoons water

→ Cauliflower Rice

16 - 1 large head cauliflower or 4 cups pre-riced cauliflower
17 - 1 tablespoon olive oil or avocado oil
18 - Salt and pepper to taste

→ Garnish

19 - 1 tablespoon sesame seeds, optional

# How-To Steps:

01 - Remove leaves and stem from cauliflower. Pulse florets in food processor until rice-sized grains form.
02 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add cauliflower rice with pinch of salt and pepper. Sauté 4 to 5 minutes until tender but not mushy. Transfer to serving bowls and cover to retain warmth.
03 - In small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and water until combined. Set aside.
04 - Heat large wok or skillet over medium-high heat. Add shrimp and cook 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
05 - In same pan, add splash more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers, carrots, broccoli, and sugar snap peas. Stir-fry 3 to 4 minutes until crisp-tender.
06 - Return shrimp to pan. Pour sauce over mixture, tossing to coat evenly. Cook 1 to 2 minutes until sauce thickens slightly and all ingredients heat through.
07 - Spoon stir-fry over cauliflower rice. Top with sliced green onions and sesame seeds if desired.

# Expert Advice:

01 -
  • Speed: Real food that doesn't feel like a compromise, ready while your rice cooker is still thinking about starting.
  • Sensory magic: The sound of vegetables hitting hot oil, the aroma of toasted sesame, the snap of sugar snap peas between your teeth.
  • Flexible protein: Shrimp is glorious here, but chicken, tofu, or tempeh work just as beautifully if that's what's in your fridge.
02 -
  • Pat your shrimp dry: Moisture is the enemy of a good sear; wet shrimp steams instead of developing that golden crust that makes this whole dish worth making.
  • Don't crowd the pan: If you throw everything in at once it becomes a soup instead of a stir-fry; give vegetables room to actually touch the heat.
  • The sauce is forgiving: If it seems thin at the end, cook it another minute; if it's too thick, splash in a bit of water—there's no wrong answer, only preference.
03 -
  • Buy pre-riced cauliflower if you're short on time or motivation: There's no shame in it, and honestly the results are nearly identical to doing it yourself—the time you save is worth the tiny premium.
  • Toast sesame seeds in a dry pan right before serving: Thirty seconds of heat unlocks flavors that raw seeds just can't match, and it's such a small gesture that yields outsized returns.
  • Keep your pan actually hot: A screaming hot wok or skillet is what creates those charred bits that make this taste like it came from a restaurant instead of your Tuesday night.
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