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Shrimp Stir-Fry
with cauliflower

Active: 30 min Total: 30 min
We love a simple stir-fry. This one combines quick cooking shrimp and healthy cauliflower and convenient frozen veggies.
Smarts: We give cauliflower a quick nuke in the microwave so that it cooks super fast in the stir-fry.


Shrimp Stir-Fry with Cauliflower:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Garlic - 2 cloves , minced
  • Onions - 1 , chopped
  • Onions, green - 2 stalks , chopped
  • Cauliflower - 1 1/2 lbs , chopped
  • Stevia - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Stock, chicken - 1/2 cup
  • Oil, toasted sesame - 1 tsp
  • Arrowroot powder - 2 1/2 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Carrots and peas, frozen - 10 oz
  • Lemons - 1/2 , juice of


  1. Shrimp - Defrost, rinse, and then pat dry with paper towels.
  2. Garlic / Onions / Green onions / Cauliflower - Prep as directed. (Can be done up to 4 days ahead)
  3. Cauliflower - Place in a microwave-safe container. Sprinkle with some salt and cover with damp paper towel. Microwave for 2 1/2 to 3 minutes.
  4. Make stir-fry sauce - Mix together garlic, Stevia, black pepper, aminos, chicken stock, toasted sesame oil, and arrowroot powder.

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  1. Heat a wok over medium heat. Add first part of cooking oil and then shrimp to heated oil with a sprinkle of salt. Saute for 3 to 5 minutes, until shrimp is light pink. Remove from pan.
  2. Return wok to medium-high heat and add second part of cooking oil, and then onions to heated oil. Saute for ~3 minutes, until aromatics start to soften.
  3. Fold in cauliflower, frozen veggies and green onions. Push all ingredients to the side of the pan forming a donut hole in the middle. Pour in stir-fry sauce and wait for it to bubble and thicken. Add shrimp back into the wok and toss until ingredients are evenly coated.
  4. Finish with lemon juice and season stir-fry to taste with salt and pepper. Enjoy!



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