Cauliflower "Rice" Stir-Fry with Shrimp and Snap Peas

Name: Cauliflower "Rice" Stir-Fry with Shrimp and Snap Peas
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups cauliflower, riced; 12 ounces shrimp, peeled and deveined; 2 cups snap peas, trimmed; 2 tablespoons avocado oil; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons coconut aminos; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper

A vibrant, protein-packed stir-fry featuring tender shrimp and crisp snap peas nestled in a base of lightly sautéed cauliflower rice, finished with a hint of ginger and garlic.

Cuisine: Asian

Category: Quick Meals

Prep: 15 minutes. Cook: 12 minutes.

Serves 4.

Ingredients

4 cups cauliflower, riced
12 ounces shrimp, peeled and deveined
2 cups snap peas, trimmed
2 tablespoons avocado oil
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons coconut aminos
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Instructions

Step 1: Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger, sautéing for 30 seconds until fragrant.
Step 2: Add 12 ounces peeled and deveined shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 3: Add 4 cups riced cauliflower to the skillet with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Sauté for 5-6 minutes until cauliflower is tender but still slightly crisp, stirring occasionally. Add 2 cups trimmed snap peas and cook for 2 more minutes until snap peas are vibrant green and crisp-tender.
Step 4: Return shrimp to the skillet with 2 tablespoons coconut aminos. Toss for 1 minute until sauce is glossy and evenly distributed.