Lemon Thyme Shrimp Stir-Fry with Cauliflower Rice

Lemon Thyme Shrimp Stir-Fry with Cauliflower Rice
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
This tasty Lemon Thyme Shrimp Stir-Fry uses diabetes-friendly ingredients like cauliflower rice and fresh herbs to ensure your dinner won’t spike your blood glucose (blood sugar) levels. Enjoy zesty flavors and healthy ingredients that will help you manage your diabetes eating plan without compromising flavor. You can easily customize this stir-fry with your favorite protein like chicken or a plant-based alternative like tofu. If you use shrimp, try to use fresh shrimp instead of frozen to keep sodium levels low. Try this easy recipe today!
  • Prep time
    5 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    approx. 2 cups stir fry
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    approx. 2 cups stir fry
  • Amount per serving Calories 200

  • Total Fat 7g
    • Saturated Fat 1.1g
    • Trans Fat 0g
  • Cholesterol 170mg
  • Sodium 440mg
  • Total Carbohydrate 11g
    • Dietary Fiber 3g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 25g
  • Potassium 680mg
  • Phosphorus 285mg


  • olive oil
    2 oz
  • mixed vegetables (such as bell peppers, snap peas, and carrots) (sliced)
    2 cup
  • green onion (scallion) (sliced)
  • garlic (minced)
    2 clove
  • fresh peeled and deveined large shrimp
    1 lbs
  • frozen riced cauliflower
    12 oz
  • soy sauce
    1 tbsp
  • fresh thyme leaves
    1 tbsp
  • Juice of 1 lemon
  • salt
    1/8 tsp
  • black pepper
    1/4 tsp
  • lemon (quartered, for garnish)
  • fresh thyme sprigs (for garnish)


  1. In a large skillet or wok, heat olive oil over medium heat. Add the mixed vegetables and sliced green onions to the skillet. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.

  2. Add the minced garlic and sauté for 1–2 minutes until fragrant.

  3. Add the shrimp to the skillet and cook for about 3–4 minutes until they turn pink and opaque.

  4. Add the cauliflower rice to the skillet. Cook for about 3–4 minutes, stirring occasionally, until the cauliflower rice is tender.

  5. Stir in the soy sauce, fresh thyme leaves, lemon juice, salt, and black pepper. Stir everything together to combine well and heat through.

  6. Garnish with fresh thyme sprigs and lemon wedges, if desired.