Shrimp and Vegetable Stir Fry with Cauliflower Rice

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