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Photo of Veggie & shrimp stir-fry with cauliflower rice by WW

Veggie & shrimp stir-fry with cauliflower rice

0
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This speedy dinner takes just 20 minutes to make and uses all ZeroPoint ingredients. Look for packages of fresh cut stir-fry vegetables near the bagged lettuce mixes at your supermarket. To speed up prep and make the cooking even easier, choose frozen or fresh microwave-in-bag cauliflower rice.

Ingredients

Cooking spray

4 spray(s)

Mixed non- starchy vegetables (broccoli, cauliflower, squash combos)

6 cup(s), fresh, stir-fry blend

Ginger root

1 tbsp(s), peeled and grated

Garlic clove

3 clove(s), medium, minced

Uncooked shrimp

1 pound(s), large, peeled and grated

Low sodium soy sauce

2 tbsp(s)

Sriracha hot sauce

1 tbsp(s)

Cooked cauliflower rice

16 oz

Instructions

  1. Coat a wok or large nonstick skillet with cooking spray and heat over medium-high. Add the vegetables, ginger, and garlic; stir-fry until the vegetables start to soften, 2 to 3 minutes. Add the shrimp to the pan; stir-fry until the shrimp is cooked through, about 5 minutes. Stir in the soy sauce and sriracha. Serve over the cauliflower rice.
  2. Serving size: about 1 cup cauliflower rice and 1 ¼ cups stir-fry

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