Hey, What’s Cookin’?
It’s Thanksgiving Week! And we’re all so focused on preparing for that all-important Thanksgiving Dinner that we feel like we have very little time to cook any other meals this week. But instead of relying on takeout or frozen meals, you can whip up a batch of shrimp and vegetable stir fry in very little time and still stick to your clean eating program.
Luckily, raw fresh or frozen shrimp is on sale in most stores this week; buy the kind that are wild-caught, pre-peeled, and deveined to make your prep time go faster. Save even more money and go with the medium size shrimp as opposed to the jumbo or colossal, which are usually used for appetizers.
While you’re in the store, grab a large bag (4 cups worth) of frozen cauliflower rice. It’s just as nutritious as fresh cauliflower—it’s processed/frozen the minute it leaves the field, and you can’t say that about whole cauliflower—and the convenience is a game-changer. I highly recommend you always keep a couple bags in the freezer for your meals! There are now even cauliflower rice mixes with broccoli and carrots–how awesome is THAT? Maybe try one with this stir fry recipe and let me know what you think!
Shrimp and Vegetable Stir Fry
Adapted from: a recipe by Wolfgang Puck for the Hartford Courant
- 1 bag (4 cup’s worth) frozen cauliflower rice
- 2 tbs grapeseed or cannola oil
- 1 pound raw fresh or thawed from frozen medium shrimp, peeled and deveined
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbs minced garlic
- 1 tbs fresh ginger
- 1 each green and yellow/orange/red pepper (2 peppers total!)
stemmed, seeded, and sliced into 1/4 inch strips
- 1 pound snow peas, stem ends trimmed
- 1/4 cup organic hoisin sauce (or make your own!)
- toasted sesame seeds
- 1/4 cup sliced scallions; both white and green parts
- Steam the cauliflower rice according to package directions. Set aside and keep warm.
- Heat the oil in a large nonstick skillet over medium high heat. Meanwhile, season the shrimp with the salt & pepper.
- As soon as the oil in the skillet begins to shimmer, add the shrimp, garlic, and ginger. Stir fry for 1 minute.
- Add the bell pepper strips and snow peas and stir fry briskly until the shrimp turn bright pink and the vegetables are glossy and tender; about 2-3 minutes. Add the hoisin sauce and stir until vegetables and shrimp are coated evenly.
- Serve the shrimp and vegetable stir fry over the steamed cauliflower rice. Garnish with the sesame seeds and scallions.