Lemon Thyme Shrimp Stir-Fry with Cauliflower Rice
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- Prep time
- 5 min
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- Cook time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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approx. 2 cups stir fry
Ingredients
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olive oil
- 2 oz
- 57 g
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mixed vegetables (such as bell peppers, snap peas, and carrots) (sliced)
- 2 cup
- 2 cup
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green onion (scallion) (sliced)
- 2
- 2
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garlic (minced)
- 2 clove
- 2 clove
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fresh peeled and deveined large shrimp
- 1 lbs
- 454 g
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frozen riced cauliflower
- 12 oz
- 340 g
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soy sauce
- 1 tbsp
- 1 tbsp
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fresh thyme leaves
- 1 tbsp
- 1 tbsp
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Juice of 1 lemon
- 1
- 1
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salt
- 1/8 tsp
- 1/8 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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lemon (quartered, for garnish)
- 1
- 1
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fresh thyme sprigs (for garnish)
- 4
- 4
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Directions
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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.
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Add the minced garlic and sauté for 1–2 minutes until fragrant.
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Add the shrimp to the skillet and cook for about 3–4 minutes until they turn pink and opaque.
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Add the cauliflower rice to the skillet. Cook for about 3–4 minutes, stirring occasionally, until the cauliflower rice is tender.
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Stir in the soy sauce, fresh thyme leaves, lemon juice, salt, and black pepper. Stir everything together to combine well and heat through.
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Garnish with fresh thyme sprigs and lemon wedges, if desired.