I am not sure about you, but “sheltering at home” has been a catalyst for me and my husband to eat out less and cook more. This has led to the creative use of ingredients because we just can’t run to the store to grab ingredients like we used to. That is basically how this Lemony Shrimp and Vegetable Stir Fry Bowl was created. I had certain ingredients and had to find a way to use what I had on hand.
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What’s In It?
This healthful lunch and/or dinner bowl is loaded with vegetables: shallots, cauliflower rice, zucchini, green beans, and tomatoes. But that’s not all. I top it all off with sautéed shrimp and a lemony dressing. A simple, easy, one pan meal that cooks up in minutes! And it’s is Paleo, Whole30, Low Carb and Keto compliant.
How We Cook It:
Basically, this meal is a stir fry. The veggies and shrimp are all cooked quickly in a single pan while being stirred frequently. This method of cooking allows the veggies to stay fresh and crispy while keeping the shrimp nice and tender. While this looks like a rice bowl, in this case the “rice” is cauliflower rice.
Cauliflower rice is a great replacement for traditional white rice. You can make it yourself by placing cauliflower florets into a food processor and pulsing, or simply chop cauliflower finely with a knife. That said many stores sell cauliflower rice already prepared. If you aren’t sure, ask! I am all about making life easier as long as quality isn’t compromised. I find the store bought cauliflower rice is just as good as doing it yourself.
The Lemony Dressing:
After the vegetables and shrimp are tossed together the entire bowl is drizzled with a light lemony dressing made with olive oil, fresh lemon juice and zest, garlic and tiny kick of cayenne pepper. This finishing touch really makes the meal! Sometimes I toss in pine nuts and some micro-greens, but I’m a food blogger…so I have to make it Pinterest worthy. You get it 😉
Love Rice Bowls?
Try my Beef and Broccoli Rice Bowl!
The Recipe: Lemony Shrimp and Vegetable Stir Fry Bowl
A quick, one pan vegetable stir fry meal with lemony shrimp!
- 1/4 cup olive oil
- zest of half a lemon
- 2 tablespoons fresh lemon juice
- 1 small clove garlic, grated or minced
- 1/8 teaspoon cayenne
- pinch of sea salt
- 2 tablespoons extra virgin olive oil
- 1 large shallot, peeled and sliced
- 3 cups cauliflower rice
- 1 cup fresh green beans, trimmed and cut in half
- 1 small zucchini, diced
- 1/2 cup cherry tomatoes, cut in half
- sea salt and freshly ground pepper to taste
- 10 jumbo shrimp, peeled and deveined (I leave the tails on)
- 2 tablespoons roasted pine nuts or cashews (optional)
Pour olive oil into a small bowl. To zest lemon use a microplane to scrape off the yellow skin of the lemon, as soon as the white is exposed move to another area. Add zest, lemon juice, sea salt and cayenne to olive oil. Use microplane to grate garlic. Add to olive oil mixture and whisk well. Set Aside.
Prep the veggies as directed above
Place a large non stick or cast iron frying pan on med/high heat for 60 seconds, add 2 Tablespoons olive oil to pan. Allow oil time to get hot. When oil shimmers, add shallots to pan. Cook shallots for two minutes stirring often. Add cauliflower rice, cook for 2 minutes stirring frequently.
Add green beans and zucchini. Stir fry for 3-4 minutes, stirring frequently. Add tomatoes. Season generously with sea salt and pepper, stir and immediately pour veggies into two bowls.
Place pan back on heat, add 1 tablespoon olive oil. Toss in shrimp. Cook for 3 minutes (90 seconds each side) until shrimp is just cooked through. Don't overcook or you will have rubbery shrimp. Sprinkle with sea salt and pepper.
place shrimp on top of each bowl. Whisk dressing, drizzle over shrimp and vegetables. Enjoy!
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