Shrimp and Cauliflower Stir-Fry is simple, quick, healthy, and delicious. What more could you ask for?
Recently, I showed my husband a recipe from a magazine for stir-fry. He immediately said, "Yum! Shrimp"! When I broke the news to him that there wasn't any shrimp in the recipe, he still wanted to try it, but he wasn't nearly as excited.
Recently, I showed my husband a recipe from a magazine for stir-fry. He immediately said, "Yum! Shrimp"! When I broke the news to him that there wasn't any shrimp in the recipe, he still wanted to try it, but he wasn't nearly as excited.
I had a couple of changes I wanted to make anyway, so hey, why not add shrimp? Here is my version of that recipe.
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Ingredients needed
- Shrimp
- Canola Oil
- Salt and Pepper
- Fresh Ginger
- Red and/or Yellow Bell Pepper
- Cauliflower
- Thai Chili Sauce
- Soy Sauce
- Green Onions
- Fresh Cilantro
- Roasted Salted Peanuts
- Cooked Rice
How to prepare this stir-fry
Shrimp and Cauliflower Stir Fry is super easy to prepare and would be perfect for a quick weeknight meal.
Please excuse the messy stove, but I am a messy cook.
Preparation steps with a few photos
Heat a skillet over medium to medium-high heat. Add the canola oil along with the shrimp, peppers, and fresh ginger. Sprinkle with salt and pepper.
When the shrimp starts to turn pink, flip it over. Put the cauliflower on top. Sprinkle the cauliflower with a little salt and pepper.
Stir the shrimp with the cauliflower and add the Thai chili sauce and soy sauce. Mix everything until combined.
When the shrimp is cooked and the cauliflower is done, this only takes a minute or two; add the green onions and cilantro. Serve the Shrimp and Cauliflower Stir-Fry with rice and peanuts if desired.
Step by step process
- Start to cook the rice. When it is done, set it aside.
- Thaw, rinse, and devein shrimp. Drain and set aside.
- Chop the cauliflower into small florets. Place the cauliflower in a microwave-safe bowl with a small amount of water. Cook for a few minutes until slightly tender. Drain completely, and set aside until ready to use.
- Peel and chop the ginger, chop the peppers, green onion, and cilantro. Set aside until ready to use.
- Heat a large skillet over medium to medium-high heat.
- When the pan is hot, add the canola oil. Next, add the shrimp in a single layer. Sprinkle with a little bit of salt and pepper.
- Spread the peppers and ginger over the top of the shrimp.
- When the shrimp starts to turn pink, turn them over.
- Place the cauliflower on top of the shrimp and sprinkle it with a little salt and pepper—Cook for about one minute.
- Next, add the Thai chili sauce and soy sauce. Stir well. Cook for a minute or so or until the shrimp is done. The cauliflower should be soft but not mushy.
- Add the green onions and cilantro. Stir.
- Serve the Shrimp and Cauliflower Stir-Fry over rice and topped with the salted peanuts if desired.
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Faq's and tips
As per my husband, no. It is okay, but definitely better eaten when prepared.
I don't see why not. Just make sure the chicken reaches at least 165 degrees internally. Cubed-up chicken breast or thigh would be fine.
I always say use your favorite type of rice. We used Basmati rice.
Recipe
Shrimp and Cauliflower Stir-Fry
Ingredients
- 1 pound Shrimp thawed, peeled, and deveined
- 2 tablespoons Canola Oil
- ½ cup Yellow Bell Pepper chopped
- ½ cup Red Bell Pepper chopped
- 2 tablespoons Ginger peeled and chopped
- Salt
- Pepper
- 4 cups Cauliflower Florets chopped
- ½ cup Thai Chili Sauce
- 1 tablespoon Soy Sauce
- 3 Green Onions chopped
- ½ cup Cilantro chopped
- 1 cup Rice enough for 4 servings
Instructions
- Start to cook the rice. When it is done, set it aside.
- Thaw, rinse, and devein shrimp. Drain and set aside.
- Chop the cauliflower into small florets. Place the cauliflower in a microwave-safe bowl with a small amount of water. Cook for a few minutes until slightly tender. Drain completely and set aside until ready to use.
- Peel and chop the ginger, chop the peppers, green onion, and cilantro. Set aside until ready to use.
- Heat a large skillet over medium to medium-high heat.
- When the pan is hot, add the canola oil. Next, add the shrimp in a single layer. Sprinkle with a little bit of salt and pepper.
- Spread the peppers and ginger over the top of the shrimp.
- When the shrimp starts to turn pink, turn them over.
- Place the cauliflower on top of the shrimp and sprinkle it with a little salt and pepper. Cook for about one minute.
- Next, add the Thai chili sauce and soy sauce. Stir well. Cook for a minute or so or until the shrimp is done. The cauliflower should be soft but not mushy.
- Add the green onions and cilantro. Stir.
- Serve the Shrimp and Cauliflower Stir-Fry over rice and topped with the salted peanuts if desired.
Notes
Nutrition
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This recipe was adapted from a recipe found in Food Network Magazine.
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