Garlic-Ginger Shrimp and Mini Broccoli Stir-Fry with Cauliflower Rice
Shrimp and mini-broccoli cauliflower “fried rice”.
Ingredients
- 1 lb shrimp defrosted, peeled, and deveined
- 2 bunches mini broccoli trimmed and cut into bite-sized pieces
- 1 tbsp olive oil or your preferred cooking oil
- 3 cloves garlic minced
- 1 inch piece fresh ginger peeled and minced
- 1/4 tsp red chili flakes adjust to taste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or lime juice for acidity
- 1/2 tsp sesame oil optional, for finishing
- 2 cups frozen cauliflower rice thawed
- Salt and pepper to taste
- Toasted sesame seeds or chopped green onions for garnish optional
Instructions
Prep the Ingredients:
- In a small bowl, mix the soy sauce and rice vinegar. Set aside.
- Pat the defrosted shrimp dry with a paper towel.
Cook the Shrimp:
- Heat half of the olive oil in a large skillet or wok over medium-high heat.
- Add the shrimp in a single layer and season with a small pinch of salt and pepper. Cook for 1-2 minutes on each side, or until the shrimp turn pink and opaque.
- Remove the shrimp from the skillet and set aside.
Stir-Fry the Broccoli:
- In the same skillet, add a bit more oil if needed, then add the minced garlic, ginger, and chili flakes, stirring until fragrant (about 30 seconds).
- Add the mini broccoli, tossing to coat with the aromatics. Cook for 3-4 minutes, stirring occasionally, until the broccoli is tender-crisp.
Incorporate the Cauliflower Rice:
- Push the broccoli to one side of the skillet and add the cauliflower rice, stirring it into the pan juices. Cook for 2-3 minutes, until warmed through and slightly tender.
- Season the cauliflower rice lightly with salt and pepper.
Combine and Finish:
- Return the shrimp to the skillet, add the soy sauce mixture, and toss everything together for 1-2 minutes until the flavors meld and the sauce lightly coats the ingredients.
- Drizzle with sesame oil if desired, and adjust seasoning with salt and pepper if needed.
Serve:
- Garnish with toasted sesame seeds or green onions for a fresh pop. Serve hot as a complete, low-carb dish with the cauliflower rice absorbing the delicious sauce.