Shrimp and Broccoletti Stir Fry over Toasted Sesame Cauliflower Rice
If you’ve never tried cauliflower rice before, eating it with stir fry is a good way to start out. It does not taste like rice, nor does it have the same texture. You know me–the reluctant health nut–I’m never gonna tell you YOU’LL NEVER TASTE THE DIFFERENCE. Because you will. You always will.
That being said, this was a really scrumptious stir fry with lots of colors and textures, and I almost didn’t miss the rice.
To “rice” cauliflower, simply cut a head of cauliflower into palm-size chunks then grate each chunk with the large side of a cheese grater.
PREP TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4
- 1/2 head cauliflower, riced
- 1 tablespoon toasted sesame seeds, plus more for serving
- 3 tablespoons avocado oil
- 1 pound peeled and deveined wild-caught large shrimp (raw)
- 1 bunch scallions, sliced
- 1 teaspoon minced garlic
- 1 tablespoon grated fresh ginger (2 inch piece)
- 1 bag broccoletti (10 ounces), cut into 2-inch pieces
- 1/4 cup rice vinegar
- 1/4 cup unsalted vegetable broth
COOK the cauliflower rice in a covered, microwave-safe dish for 3-5 minutes. Stir in the sesame seeds.
MEANWHILE, heat 1 tablespoon of the oil in a large skillet over med-high heat. Add the shrimp and cook, stirring often, until opaque throughout, 2-4 minutes. Transfer to a plate; reserve the skillet.
ADD the remaining 2 tablespoons of oil to the reserved skillet. Add the scallions and ginger, and broccoletti. Cook, stirring often, until the broccoletti is tender, 8-10 minutes.
STIR in the vinegar and vegetable broth, tossing frequently, until the sauce coats the vegetables, about 2 minutes. Add the shrimp last, and toss for 1 minute.
SERVE the stir fry over the cauliflower rice, sprinkled with additional sesame seeds.