By ashley park
Peel and devein the shrimp if not already done.
Mince the garlic cloves.
Heat half a tablespoon of olive oil in a large non-stick skillet over medium-high heat.
Add garlic and sauté for about 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and add mixed vegetables. Stir-fry for about 5 minutes until they are tender-crisp.
Return the shrimp to the skillet with the vegetables. Stir in soy sauce, salt, and black pepper. Toss everything together and cook for another 1-2 minutes until heated through.
In a separate pan, heat the cauliflower rice on medium-high heat for 3-4 minutes, stirring occasionally, until it's tender. Season with salt and pepper to taste.
Serve the shrimp and vegetable stir-fry on a bed of cauliflower rice.
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This Main Course Seafood Vegetarian Option recipe is ready in 25 minutes and features shrimp, mixed vegetables, cauliflower rice and other delicious ingredients. Contains 300 calories total.
Peel and devein the shrimp if not already done.
Mince the garlic cloves.
Heat half a tablespoon of olive oil in a large non-stick skillet over medium-high heat.
Add garlic and sauté for about 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and add mixed vegetables. Stir-fry for about 5 minutes until they are tender-crisp.
Return the shrimp to the skillet with the vegetables. Stir in soy sauce, salt, and black pepper. Toss everything together and cook for another 1-2 minutes until heated through.
In a separate pan, heat the cauliflower rice on medium-high heat for 3-4 minutes, stirring occasionally, until it's tender. Season with salt and pepper to taste.
Serve the shrimp and vegetable stir-fry on a bed of cauliflower rice.
Calories per Serving: 300
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