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Low Carb Shrimp Stir Fry

This meal is super filling, voluminous and takes 10 minutes to throw together!

Ingredients:

  • Shrimp
  • Stir Fry Veggies (frozen or fresh – I used a fresh stir fry medley I found at my grocery store)
  • Riced Cauliflower
  • Coconut Aminos or Soy Sauce
  • Lemon
  • Egg (optional)

Spices:

  • Garlic Powder
  • Ginger
  • Turmeric
  • Salt & Pepper
  • Red Pepper Flakes & Sriracha (optional)

For Riced Cauliflower:

Put a pan on med-high heat. Spray with cooking spray and add riced cauliflower when the pan is hot. Season cauliflower with a few splashes of Coconut Aminos or Soy Sauce and Garlic Powder. Stir and cook for 3 minutes. You don’t want the cauliflower to overcook and turn mushy so 3 minutes is perfect. Remove from heat and put in a container.

 

For Stir Fry Veggies:

Put a large pan on med-high heat. Spray with cooking spray and add veggies when the pan is hot. Add 1/4 cup water to the pan and simmer for 3-5 minutes. You want the veggies to have a little bite to them so don’t overcook. Season with a few splashes of Coconut Aminos or Soy Sauce, Garlic Powder, sprinkle of Ginger and Turmeric, Juice of 1/2 lemon, salt, pepper, and red pepper flakes. Remove from heat and put in a container.

For Shrimp:

Preheat pan to med-high heat. Season shrimp with salt and pepper. Spray pan with cooking spray or add a touch of oil & add shrimp. Cook for 2 minutes, flip then cook for 1:30. Add juice the other 1/2 of your lemon and remove shrimp from the heat.

Assembly:

Put a pan on med heat and scramble 1 whole egg (this part is optional but really good!). Once the egg is scrambled, add 1 cup of riced cauliflower and a serving or two of veggies. Stir everything together and add to a bowl. Top with shrimp and drizzle Sriracha for a little kick!

 

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