1 lb. peeled and deveined medium shrimp
1 tablespoon cornstarch
1½ tablespoons canola oil, divided
¼ cup sliced green onions
2 teaspoons minced fresh ginger
3 cloves garlic, thinly sliced
1 (10-oz.) package frozen stir-fry blend mixed
vegetables, thawed and drained
¼ cup lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
⅛ teaspoon crushed red pepper
1 (10-oz.) package frozen riced cauliflower*
Note: If you can’t find frozen riced cauliflower, make your own by pulsing cauliflower florets in a food processor until cauliflower resembles couscous or rice. (If you don’t have a food processor, grate on the large holes of a box grater.)
Toss together shrimp and cornstarch in a bowl. Heat a large skillet or wok over high heat. Add 1 tablespoon oil to pan, swirling to coat the bottom. Add shrimp; stir-fry 4 minutes or until shrimp turn pink. Remove shrimp from pan, placing in a medium bowl.
Add 1½ teaspoons oil to pan, swirling to coat the bottom. Add green onions, ginger, and garlic to pan; stir-fry 45 seconds. Add onion mixture to shrimp in bowl.
Add vegetables to pan, and cook about 3 minutes or until heated through. Stir in shrimp mixture, soy sauce, rice vinegar, honey, and crushed red pepper; bring to a boil. Cook 1 minute or until shrimp are done and vegetables are crisp-tender.
Prepare riced cauliflower according to package directions. Serve stir-fry over cauliflower “rice.”
*Recipe prepared by registered dietitians from St. Vincent’s Health System
Nutrition [Per Serving]: 210 calories; 6 g total fat; 0.5 g saturated fat; 27 g protein; 13 g carbohydrate; 4 g fiber; 740 mg sodium