Simple Shrimp Stir Fry with Steamed Kale and Cauliflower Rice

An easy version of stir fry that comes together quickly and uses clean ingredients for a fresh and satisfying meal!

Could vs Should. Sauce. Especially when cooking ethnic foods, it is not uncommon to find a lot of cornstarch and other thickeners to make that sweet, gooey sauce that is, I’ll admit, fabulous. I went through a phase about a decade ago where I was determined to learn to cook great ethnic food, and spent many months scouring thrift shops for cookbooks. After all of the shopping and self cooking lessons, I realized I’m not as excited about many of the ingredients I was using, and yearned for a cleaner version with similar flavors. While this may seem overly simplistic, by using a simply frying oil, a few shakes of either soy or liquid aminos, and grated garlic and ginger, I find I get great fresh flavors, without the thick sauce. If you prefer that style though, this same recipe could be made with a small amount of water and cornstarch to create more liquid and a thicker sauce. Simple add a 1/2 cup cold water, mix in cornstarch until liquid, and stir in with heat on low to give a sauce with more body.

The great disguise. When looking for a lower carb option, the trend seems to be pointing to cauliflower rice. But, there are so many ways to prepare the cauliflower that it can often become confusing. Let me break down a few basics that I’ve learned. If you are using raw cauliflower that you either bought riced or are using a food processor to rice yourself (hats off to you!), this will need a little liquid to steam and become the soft consistency of rice. Instead of just frying in the pan, it may be helpful to add a few tbsps of water when initially cooking, and when that steams off, then proceed with the sauté. On the other hand, if using frozen, while it has moisture, it still could have a tougher consistency. When the ice melts off, don’t be too quick to turn that heat up to sauté. Instead, cook on medium and allow to soften, then continue with adding any elements and cooking slowly. Lower heat and a longer cooking time in both methods will give a softer texture that’s more in line with a rice substitute than its high heat fried version. A little butter and salt is a must as you reach your desired consistency!

How are you cooking with cauliflower rice? Can you tell I love it?! Try out these other dishes incorporating these same methods:

Butternut Squash and Sage Cauliflower ‘Risotto’

Shrimp Scampi with Kale and Sundried Tomatoes

Spicy Sausage and Shrimp Gumbo over Golden Cauliflower Rice

Ginger Eggplant and Mushroom Stir Fry

Grilled Barramundi with Radish Cilantro Salsa

Ramp and Asparagus Fried Cauliflower Rice

Salmon with Olive and Caper Puttanesca Chutney

Don’t miss out on any of the fun! Jump over and Like and Follow Goddess of Garlic on Facebook, Pinterest, or Instagram to receive updates as new recipes are posted!

Like what you see? Don’t keep us a secret! Share with others!

Simple Shrimp Stir Fry with Steamed Kale and Cauliflower Rice

Hannah

A quick go to recipe that combines any veggies already in your fridge with ginger and soy for an easy weeknight meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Chinese, Japanese

Servings 2

Equipment

• Kitchen knife
• Large Skillet with Lid
• Large Skillet or Wok

Ingredients

  

• 1 lb Cooked Frozen Shrimp
• 1/2 medium Green Pepper
• 1/2 medium Yellow Pepper
• 1 small Yellow Onion
• 3 cloves Garlic
• 2 large Carrots
• 2 stalks Celery
• 1 medium Zucchini
• 1 bunch Fresh Cilantro
• 1 bag Cauliflower Rice
• 3 large Handfuls Fresh Kale
• 1/2 tsp Crushed Red Pepper Flakes
• 2 tsp Soy Sauce or Liquid Aminos
• 2 tbsp Olive Oil
• 1/2 tsp Fresh Ginger
• 1 tbsp Butter
• 1 tsp Toasted Sesame Oil
• 2 tbsp Crushed Peanuts
• Salt and Pepper to Taste

Instructions

 

• In a large skillet, empty the bag of cauliflower rice to start cooking.
• In wok or skillet, heat olive oil. Add minced garlic and ginger and allow to cook slightly before adding in sliced peppers, onions, celery and carrots, giving a good toss or stir to coat all.
• As the carrots start to become slightly softened, add sliced zucchini and toss. Add soy/aminos, red pepper flakes, thawed shrimp, toasted sesame oil, salt and pepper. Toss to coat all and turn heat lower.
• Checking the cauliflower rice, when it becomes tender, add butter and salt, stirring well. Move to the side of the pan and put kale in with a splash of water, placing lid on top to steam.
• Plate cauliflower rice topped with half of the kale to create a barrier for the juices, and spoon the stir fry mix over. Garnish with chopped cilantro and crushed peanuts and enjoy!

Keyword Cauliflower Rice, Fresh, Healthy, Keto, Shrimp, Stir Fry