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–+ servings

Sweet Chili Shrimp and Veggie Stir Fry over Cauliflower Rice

Sweet Chili Shrimp and Veggie Stir Fry over Cauliflower Rice

Ingredients
  

Ingredients for Cauliflower Rice:

  • 1 (16 oz.) package cauliflower rice
  • 1 tablespoon reduced-sodium soy sauce
  • 1½ teaspoons sesame oil or olive oil
  • Garlic powder and black pepper

Ingredients for Sweet Chili Stir Fry Sauce:

  • 6 tablespoons sweet chili sauce, I used Trader Joe’s or your favorite
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons water
  • 2 teaspoons cornstarch

Ingredients for Shrimp and Stir-fry:

  • 2 cups bell pepper, chopped (~2 bell peppers), I used 1 red and 1 yellow
  • 2 cups snap peas, cut in half
  • 1 cup onions, chopped
  • 1 cup carrots, shredded
  • 1 tablespoon olive oil
  • 1 pound (16) raw frozen extra-jumbo shrimp (peeled and deveined) with tails or tails removed or large with or w/o tails, see shopping tips below
  • 1 teaspoon sesame oil or olive oil

Instructions
 

  • Defrost frozen shrimp: Place shrimp in a large bowl. Cover with cold water. It takes about 15 minutes to defrost.
  • To make cauliflower rice: Add rice to a microwave-safe medium bowl. Drizzle 1 tablespoon soy sauce, 1½ teaspoons sesame oil and sprinkle with a little garlic powder and black pepper. Toss well to coat. Cover and cook in the microwave for about 6-8 minutes, to soften. Set aside.
  • To make stir-fry sauce: To a small bowl, add sweet chili sauce, 3 tablespoons soy sauce, and water. Using a whisk, mix well. Stir in cornstarch and whisk in until dissolved. Set aside.
  • To cook vegetables: In a large microwave-safe bowl, add bell peppers, snap peas, onions, and carrots. Cook in microwave for about 8 minutes until veggies are soft. 
  • To make shrimp stir fry: Heat 1 tablespoon olive oil in a large nonstick pan. Add defrosted shrimp. Cook over medium-high heat for about 3 minutes or so, flipping shrimp halfway (cook time will depend on the size of your shrimp. Shrimp is ready when it’s pink, firm, and cooked through. Pour stir-fry sauce over shrimp. Cook for 1 or so minutes until bubbling and thickened. Stir in veggies and 1 teaspoon sesame oil. Toss well. Remove from heat.
  • To serve: Add about ¾ cup cauliflower rice to each bowl or plate. Top with 1 cup veggies with a sauce and add 4 extra-large jumbo shrimp on top.
  • Store in the fridge for up to 2 days. To reheat: assemble each serving and heat in the microwave.

Nutrition

Serving: 1servingCalories: 277kcalCarbohydrates: 28gProtein: 22gFat: 8gSaturated Fat: 1gCholesterol: 155mgSodium: 978mgFiber: 4gSugar: 16gBlue Smart Points: 4Green Smart Points: 5Plus Points: 7