Crispy Shrimp & Sesame Veggies

Name: Crispy Shrimp & Sesame Veggies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3.5 servings
Cuisine: Chinese
Ingredients: 1 pound shrimp (peeled and deveined); 1 head cauliflower (riced); 2 tablespoon olive oil; 2 red bell peppers (sliced); 2 green bell peppers (sliced); 2 carrots (julienned); 2 fresh gingers (grated); 0.25 cup green part of scallion (sliced); 2 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 0.25 cup water; 3 tablespoon ground flax seeds; 0.25 teaspoon salt; 0.25 teaspoon black pepper

Quick-cooking shrimp seasoned to perfection and stir-fried with a medley of colorful, low-FODMAP vegetables in a savory ginger-sesame sauce, served over riced cauliflower for a light yet satisfying high-protein meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 3.5
Cuisine: Chinese
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Low-Calorie
Low-Sodium
Low-FODMAP
High-Protein
High-Fiber
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Carb

Ingredients

1 pound shrimp (peeled and deveined)
1 head cauliflower (riced)
2 tablespoon olive oil
2 red bell peppers (sliced)
2 green bell peppers (sliced)
2 carrots (julienned)
2 fresh gingers (grated)
0.25 cup green part of scallion (sliced)
2 tablespoon rice vinegar
1 tablespoon toasted sesame oil
0.25 cup water
3 tablespoon ground flax seeds
0.25 teaspoon salt
0.25 teaspoon black pepper

Instructions

Pat shrimp dry with paper towels and season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. In a small bowl, whisk together rice vinegar, toasted sesame oil, 1/4 cup water, and 1/8 teaspoon salt for the sauce. Stir in ground flax seeds.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
Add the remaining 1 tablespoon olive oil to the skillet. Add the sliced red bell peppers, green bell peppers, julienned carrots, grated fresh ginger, and sliced green part of scallion. Sauté for 5-7 minutes until vegetables are tender-crisp.
Stir in the riced cauliflower and cook for 5 minutes, stirring occasionally, until tender. Return the cooked shrimp to the skillet. Pour the sauce over the shrimp and vegetables, stirring to coat. Cook for 1-2 minutes until sauce slightly thickens.
Serve immediately. Store remaining portions in airtight containers.

Notes

Look for low-sodium brands of shrimp. Feel free to adjust the amount of fresh ginger for a stronger flavor.

Nutrition (per serving)

Calories: 348
Protein: 32.8 g
Carbohydrates: 26 g
Fat: 15 g
Fiber: 9.9 g
Sodium: 482 mg
Saturated Fat: 2.4 g
Sugar: 7 g
Cholesterol: 180 mg