Shrimp Stir-Fry with Cauliflower Rice (Diabetic-Friendly)
A flavorful diabetic-friendly shrimp stir-fry featuring tender shrimp and crisp vegetables served over fluffy cauliflower rice, with a savory low-carb sauce.
For 4 servings
- ~7 min
Prepare Cauliflower Rice
Prepare the cauliflower rice: Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Add the cauliflower rice and cook, stirring occasionally, for 5-7 minutes, until tender-crisp. Season with a pinch of salt and pepper. Set aside.
- ~2 min
Whisk the Sauce
Prepare the sauce: In a small bowl, whisk together low-sodium soy sauce, sesame oil, honey, corn starch, and water until smooth.
- ~10 min
Cook Shrimp and Vegetables
Stir-fry shrimp and vegetables: Heat the remaining 1 tbsp olive oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside. Add minced garlic and grated ginger to the wok and stir-fry for 30 seconds until fragrant. Add bell pepper, broccoli, and snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- ~3 min
Finish and Serve
Combine and serve: Return shrimp to the wok. Pour in the prepared sauce and cook, stirring constantly, for 1-2 minutes until the sauce thickens. Stir in chopped green onions and black pepper. Serve immediately over the prepared cauliflower rice.
