Shrimp and Vegetable Stir-Fry with Cauliflower “Rice”

Makes 4 servings


  • 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
  • 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.)



    1. 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.
    2. 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.
    3. 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.
    4. 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