Name: Cauliflower Rice Shrimp Stir-Fry with Fresh Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Shrimp (peeled and deveined); 1 cup Cauliflower Rice; 1/2 cup Diced Red Bell Pepper; 1/2 cup Chopped Broccoli; 1/4 medium Yellow Onion, diced; 1 clove Garlic, minced; 1 tsp Olive Oil; 1 tbsp Low-Sodium Soy Sauce

Cauliflower Rice Shrimp Stir-Fry with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cauliflower Rice Shrimp Stir-Fry with Fresh Vegetables

A vibrant and light stir-fry featuring succulent shrimp paired with flavorful cauliflower rice and crisp fresh vegetables. This dish brings together a harmonious blend of textures and a delightful medley of aromatic garlic and ginger (optional), all lightly tossed in a splash of low-sodium soy sauce and olive oil for a quick, nutrient-packed meal.

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NUTRITION

Protein

52.9g

Fat

5.7g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp (peeled and deveined)

1 cup Cauliflower Rice

1/2 cup Diced Red Bell Pepper

1/2 cup Chopped Broccoli

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

1
If using frozen shrimp, thaw and pat dry. Rinse and drain the shrimp if using fresh.
2
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
3
Add the minced garlic and diced onion, sautéing until fragrant and beginning to soften (about 1-2 minutes).
4
Add the shrimp to the skillet and stir-fry until they turn pink and opaque, about 2-3 minutes per side.
5
Toss in the cauliflower rice, diced red bell pepper, and chopped broccoli. Stir-fry for an additional 3-4 minutes until vegetables are tender-crisp.
6
Drizzle in the low-sodium soy sauce, stirring well to coat all ingredients evenly.
7
Taste and adjust seasoning if needed, then serve hot.