Shrimp & edamame fried cauliflower rice

Total Time

25 min

Prep

15 min

Cook

10 min

Serves

4

Difficulty

Easy

This veggie-packed dinner is sure to satisfy. Loads of plump shrimp and edamame provide plenty of protein, and a combination of baby bok choy, carrots, and scallions bring colorful goodness to the cauliflower rice. We call for a tablespoon of sriracha in the sauce, which gives the finished dish a mild flavor with just a hint of heat; feel free to go up or down on the amount.

Ingredients

Cooking spray

4 spray(s)

Low sodium soy sauce

2 Tbsp

Sriracha hot sauce

1 Tbsp

Asian fish sauce

1½ tsp, divided

Uncooked shrimp

1 pound(s), medium or large, peeled and deveined

Baby bok choy

3 cup(s), thinly sliced

Shredded carrots

½ cup(s)

Garlic

3 clove(s), minced

Uncooked cauliflower rice

1 pound(s)

Scallions

⅔ cup(s), chopped, chopped

Shelled edamame

1 cup(s), thawed if frozen

Instructions

1. In a small bowl, stir together the soy sauce, sriracha, and 1 tsp fish sauce; set aside. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the shrimp to the pan and drizzle with the remaining ½ tsp fish sauce; stir-fry just until the shrimp are done, about 3 minutes. Remove the shrimp from the pan; cover and keep warm.
2. Off the heat, recoat the same pan with cooking spray and heat over medium-high. Add the bok choy, carrots, and garlic to the pan; stir fry until the bok choy wilts, 2 to 3 minutes. Add the cauliflower rice, scallions, and edamame; stir fry 3 minutes. Stir in the cooked shrimp and the sauce; toss to combine.
3. Serving size: 1 ½ cups