Simple Shrimp Stir Fry with Steamed Kale and Cauliflower Rice
A quick go to recipe that combines any veggies already in your fridge with ginger and soy for an easy weeknight meal!
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!