Veggie & shrimp stir-fry with cauliflower rice
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This speedy dinner takes just 20 minutes to make and uses all ZeroPoint ingredients. Look for packages of fresh cut stir-fry vegetables near the bagged lettuce mixes at your supermarket. To speed up prep and make the cooking even easier, choose frozen or fresh microwave-in-bag cauliflower rice.
Ingredients
Cooking spray
4 spray(s)
Mixed non- starchy vegetables (broccoli, cauliflower, squash combos)
6 cup(s), fresh, stir-fry blend
Ginger root
1 tbsp(s), peeled and grated
Garlic clove
3 clove(s), medium, minced
Uncooked shrimp
1 pound(s), large, peeled and grated
Low sodium soy sauce
2 tbsp(s)
Sriracha hot sauce
1 tbsp(s)
Cooked cauliflower rice
16 oz
Instructions
1
Coat a wok or large nonstick skillet with cooking spray and heat over medium-high. Add the vegetables, ginger, and garlic; stir-fry until the vegetables start to soften, 2 to 3 minutes. Add the shrimp to the pan; stir-fry until the shrimp is cooked through, about 5 minutes. Stir in the soy sauce and sriracha. Serve over the cauliflower rice.
2
Serving size: about 1 cup cauliflower rice and 1 ¼ cups stir-fry
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