# Components:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 cup sugar snap peas, trimmed
05 - 1 cup broccoli florets
06 - 2 medium carrots, julienned
07 - 3 green onions, sliced, plus extra for garnish
08 - 2 cloves garlic, minced
09 - 1 inch piece fresh ginger, grated
→ Sauce
10 - 3 tablespoons low-sodium soy sauce or tamari for gluten-free
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon cornstarch, optional for thickening
15 - 2 tablespoons water
→ Cauliflower Rice
16 - 1 large head cauliflower or 4 cups pre-riced cauliflower
17 - 1 tablespoon olive oil or avocado oil
18 - Salt and pepper to taste
→ Garnish
19 - 1 tablespoon sesame seeds, optional
# Method:
01 - Remove leaves and stem from cauliflower head. Pulse florets in food processor until rice-sized grains form.
02 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add cauliflower rice with salt and pepper. Sauté for 4 to 5 minutes until tender but not mushy. Transfer to serving bowls and cover to keep warm.
03 - In small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and water. Set aside.
04 - Heat large wok or skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
05 - In same pan, add splash more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers, carrots, broccoli, and sugar snap peas. Stir-fry for 3 to 4 minutes until crisp-tender.
06 - Return shrimp to pan. Pour in sauce, tossing everything to coat. Cook for 1 to 2 minutes until sauce thickens slightly and everything is heated through.
07 - Spoon stir-fry over cauliflower rice. Top with green onions and sesame seeds.
