Shrimp and Ginger Stir-Fry with Cauliflower Rice

by Anne Bennett on June 10, 2016

Shrimp Stir Fry

Last night’s Weight Watcher-friendly dinner: Shrimp stir-fry served over cauliflower rice.

I’m a food-trendy kind of gal.  I’ve “spiralized” zucchini into noodles (aka “zoodles”) and used them in place of regular pasta. I’ve also joined the farro fan club. (Don’t know what farro is? Click on the link.)

Last night I added cauliflower rice to my cooking resume. Trader Joe’s sells pre-made bagged cauliflower rice, but it has been so popular it’s regularly sold out nationwide. If like millions of other shoppers you can’t find it at Trader Joe’s, do what I did and make your own. Trust me, it is very easy.

Cauliflower rice

My cauliflower rice, slightly smaller than Trader Joe’s but not bad for a first attempt. Next batch? Perfection!

Here’s what you do: cut a head of cauliflower into florets, tossing away the inner core. Then you place about half of the florets into a food processor (you don’t want to overfill the bowl) and pulse on and off for about 8 to 10 seconds or just until it looks like rice. Pour it into a large bowl and repeat with the remaining cauliflower.

You can do almost anything with cauliflower rice that you’d do with regular rice. The bonus with this “rice” is that you’re saving hundreds of calories and adding more healthful veggies to your plate. Its taste? Remarkably rice-like.

Last night we topped it with a delicious shrimp stir-fry that I adapted from Martha Stewart. Martha’s recipe is totally Weight Watcher-friendly, filled with bell peppers (her recipe called for two red peppers but I used one red and one green) and scallions.

I sautéed my “rice” in a nonstick skillet for about a minute, then added several Tablespoons of water, covered the pan and let it steam for several more minutes. That’s all there is to it. You can also microwave it for 2 to 3 minutes until it’s just tender.

3 Tbsp. finely grated fresh ginger
3 Tbsp. low-sodium soy sauce
1 Tbsp. white-wine vinegar
2 tsp. sugar
1 Tbsp. cornstarch
1 cup water
1 1/2 lbs. peeled & deveined medium shrimp
3 Tbsp. vegetable oil
2 bell peppers, seeded and cut into 1 1/2-inch pieces
8 scallions, cut into 1-inch pieces, white and green parts separated

Place grated ginger in a fine-mesh sieve set over a small bowl. With a spoon, press down firmly until juices are released. Discard the solids. Add soy sauce, vinegar, sugar, cornstarch, 1/4 tsp. pepper and 1 cup water to bowl with ginger juice and set aside.

Season shrimp with salt and pepper. Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes. Transfer to a plate. Add another 1 Tbsp. oil and repeat with remaining shrimp. Set shrimp aside.

Add remaining 1 Tbsp. oil to pan; cook peppers and white parts of scallions until crisp-tender, about 3 minutes.

Whisk reserved sauce, pour into pan and bring to a boil. Cook, stirring, until thickened, about 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.

Serves 4
WW SP per serving: 6

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{ 2 comments… read them below or add one }

Kathleen June 11, 2016 at 4:10 pm

Yummy Anne

Judy June 12, 2016 at 5:00 pm

Making cauliflower into rice is a good option for those of us whose digestive system can’t tolerate the truckload of fiber that comes with eating big, raw chunks of cauliflower.

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