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Speedy Shrimp & Cashew Stir-Fry with Snow Peas and Cauliflower Rice

Speedy Shrimp & Cashew Stir-Fry with Snow Peas and Cauliflower Rice

Ingredients (Serves 1)

Shrimp250 g
Cashew30 g
Cauliflower300 g
Snow Pea150 g
Sesame Oil21 g
Soy Sauce30 ml
Ginger10 g
Garlic10 g
Vegetable Broth50 ml

Instructions

1
Pat shrimp dry. Mince ginger and garlic. Cut cauliflower into florets and pulse in a food processor until it resembles rice, or use pre-riced cauliflower. Trim ends of snow peas.
2
In a small bowl, whisk together soy sauce, vegetable broth, minced ginger, and minced garlic to create the stir-fry sauce.
3
Heat sesame oil in a large skillet or wok over medium-high heat. Add cashews and stir-fry for 1-2 minutes until lightly toasted. Remove cashews and set aside.
4
Add shrimp to the hot skillet and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp and set aside.
5
Add snow peas to the skillet and stir-fry for 2-3 minutes until bright green and tender-crisp. Add cauliflower rice and stir-fry for another 2-3 minutes, until slightly softened.
6
Return shrimp and cashews to the skillet. Pour in the stir-fry sauce and cook for 1 minute, stirring constantly, until the sauce thickens slightly and coats all ingredients.
7
Serve immediately.
Speedy Shrimp & Cashew Stir-Fry with Snow Peas and Cauliflower Rice
Featured Recipe
Dinner
17 min
Medium
High Protein
Quick Meal
High Protein

Speedy Shrimp & Cashew Stir-Fry with Snow Peas and Cauliflower Rice

A vibrant and quick stir-fry featuring succulent shrimp and crunchy cashews, tossed with crisp snow peas and served over fluffy cauliflower rice for a light yet satisfying meal.

17 min
1 servings
MEDIUM
Dinner
17 min
Medium
High Protein
Nutrition Facts
836
Calories
84g
Protein
41g
Carbs
39g
Fat
🎉
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Ingredients

Servings:
1
Vegetables & Herbs1
  • Garlic10 g
Pantry Staples1
  • Sesame Oil21 g
Additional Items7
  • Shrimp250 g
  • Cashew30 g
  • Cauliflower300 g
  • Snow Pea150 g
  • Soy Sauce30 ml
  • Ginger10 g
  • Vegetable Broth50 ml

Instructions

  1. 1
    Step 1

    Pat shrimp dry. Mince ginger and garlic. Cut cauliflower into florets and pulse in a food processor until it resembles rice, or use pre-riced cauliflower. Trim ends of snow peas.

  2. 2
    Step 2

    In a small bowl, whisk together soy sauce, vegetable broth, minced ginger, and minced garlic to create the stir-fry sauce.

  3. 3
    Step 3

    Heat sesame oil in a large skillet or wok over medium-high heat. Add cashews and stir-fry for 1-2 minutes until lightly toasted. Remove cashews and set aside.

  4. 4
    Step 4

    Add shrimp to the hot skillet and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp and set aside.

  5. 5
    Step 5

    Add snow peas to the skillet and stir-fry for 2-3 minutes until bright green and tender-crisp. Add cauliflower rice and stir-fry for another 2-3 minutes, until slightly softened.

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