Light Garlic Shrimp & Vegetable Stir-Fry
Nutrition per serving
Ingredients
- 500g large raw shrimp, peeled and deveined
- 400g cauliflower rice
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 150g sugar snap peas
- 1 medium zucchini, cut into half-moons
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp olive oil
- 1/2 tsp chili flakes
- 3 spring onions, sliced
- 1 tbsp sesame seeds
- Lime wedges, to serve
- Salt and black pepper to taste
Instructions
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Heat the olive oil with half the sesame oil in a large wok or pan over high heat. Sear the shrimp 1 to 2 minutes per side until pink and just cooked, then set aside.
In the same pan, stir-fry the garlic, ginger and chili flakes for 30 seconds until fragrant.
Add the bell peppers, snap peas and zucchini and stir-fry 4 to 5 minutes until tender-crisp and brightly colored.
Add the cauliflower rice and stir-fry 3 minutes, letting it pick up a little color.
Return the shrimp to the pan with the soy sauce and the remaining sesame oil. Toss everything together for 1 minute.
Serve immediately, topped with spring onions, sesame seeds and lime wedges.
This light garlic shrimp and vegetable stir-fry is the weeknight dinner that eats like restaurant takeout and behaves like a dietitian's dream. Plump shrimp get a fast, fierce sear in a hot wok — just a minute or two per side — so they stay juicy and sweet with lightly caramelized edges. Then comes a rainbow of crunchy vegetables: sweet bell peppers, snappy sugar snap peas and tender zucchini, all tossed with garlic, ginger and a whisper of chili. Instead of a mountain of white rice, fluffy cauliflower rice soaks up the savory soy-sesame sauce while keeping the carbs low and the plate generous. The whole thing is done in under thirty minutes from chopping board to table, with exactly one pan to clean. Each serving delivers 42 grams of protein for just 380 calories, alongside 22 grams of carbs, 12 grams of fat and 6 grams of fiber. It is naturally dairy-free and low-carb, and endlessly flexible — swap the shrimp for chicken strips or tofu, throw in whatever vegetables are in the crisper, and it still works. Squeeze the lime over the top at the table; it wakes the whole dish up.
