Lazy Girl Shrimp Stir-Fry For Two | Healthy 15-Minute Recipe
This healthy, 15-minute shrimp stir-fry for two is made with seven simple ingredients and loaded with flavor! Meal prep this recipe ahead of time for a delicious lunch at the office you’ll actually look forward to, or throw it together for a quick and easy weeknight dinner.
2019 was definitely the year of eating plant-based pasta with no added sugar dairy-free cream sauce & veggies on repeat for dinner, but 2020 is most certainly the year of this lazy girl shrimp stir fry!
I’m not kidding when I say I’ve already eaten more shrimp in the first month of this year than I did all of last year combined.
I cannot get enough of this super easy 15-minute shrimp stir-fry!
I chose to use frozen shrimp, frozen vegetables, and frozen cauliflower rice for this recipe. We buy most of our fruits, vegetables, and fish, frozen.
You can read more about why in my post called 15 Clever Ways to Eat Healthy on a Budget.
You can use fresh shrimp, but if you’re using frozen shrimp I highly recommend thawing them before adding them to your pan.
If you add frozen shrimp straight into your pan, you will end up with a very water stir-fry.
Your stir-fry will also taste VERY much like shrimp.
How do I thaw frozen shrimp?
You have two options. You can let it thaw overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a bowl of cold water. After about five minutes, drain the water and flip the shrimp over in your bowl and add new cold water.
The shrimp should be ready to cook in about 10 minutes.
After your shrimp has thawed, set them on paper towels and pat them dry to absorb any leftover liquid.
How long does shrimp take to cook?
I love cooking with shrimp because it only takes about 4-5 minutes to cook.
Shrimp is the perfect protein for this lazy girl stir-fry because of the minimal cooking time.
How can I make this 15-minute shrimp and veggie stir-fry gluten-free?
Easy peasy. This recipe is gluten-free aside from the soy sauce.
Simply swap out your soy sauce for coconut aminos and you’ve got yourself a gluten-free stir fry.
How can I make a 15-minute vegan stir-fry?
If you’re vegan or vegetarian, try swapping out the shrimp for tofu or chickpeas!
Tofu packs in tons of protein and is virtually flavorless. Tofu takes on the flavor of whatever sauces you combine it with, making it a great option for this healthy stir fry.
Chickpeas also offer a lot of health benefits (as discussed in my Teriyaki Chickpeas blog post) so they would also work great in place of the shrimp.
What makes this shrimp stir-fry healthy?
This recipe for shrimp stir-fry is healthy because it’s loaded with protein, vegetables, fiber, and healthy fats.
These components are essential for balancing blood-sugar levels, stabilizing your hunger hormones, and keeping you full and satisfied.
You can read more about my health philosophy in my e-book.
What you need for this low-carb shrimp and veggie stir fry:
- Shrimp (I used frozen shrimp, thaw it out, and remove the tails)
- Cauliflower Rice
- Stir-Fry Vegetables (We get a frozen bag from costco)
- Tahini (Huge fan of this brand!)
- Soy Sauce (Swap for coconut aminos to make this recipe gluten-free)
- Onion Powder
- Minced Garlic
Yep! That’s it!
(See the bottom of this post for complete ingredient list, measurements, and instructions) 🙂
Seriously could not be more simple.
Who knew you were just 15 minutes away from heaven?
As always, be sure to tag me on Instagram when you make this lazy girl shrimp stir fry!
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15 Minute Shrimp Stir-Fry | Healthy, Easy
Ingredients
- 1.5 Tbsp soy sauce
- 1.5 Tbsp Tahini
- 1/2 Tsp Ground Ginger
- 1 Tsp Onion Powder
- 1.5 Tsp Minced Garlic
- 2.5 Cups Cauliflower Rice I used one frozen bag of Trader Joes cauliflower rice
- 2 Cups Stir-Fry Vegetables I use frozen
- 12 Large Shrimp
Instructions
- If using frozen shrimp you will first want to thaw your shrimp. You have two options for thawing: let it thaw overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a bowl of cold water. After about five minutes, drain the water and add fresh cold water. The shrimp should be thawed and ready in about 10 minutes. After your shrimp has thawed, set them on paper towels and pat dry to absorb any leftover liquid.
- Set shrimp aside and heat your skillet on high. Add frozen cauliflower rice to your skillet and cook until almost complete.
- If using fresh veggies, add them about five minutes into cooking your rice. If using frozen vegetables, heat them in a separate skillet and add them to your almost finished cauliflower rice.
- Add tahini, seasonings, and soy sauce to your cauliflower rice and vegetable mixture. Stir until evenly combined.
- Add the shrimp to your skillet and cook for about 4-5 minutes, or until shrimp is cooked through.
- Taste and adjust seasonings to your preference. Drizzle with more tahini if desired.
- Serve immediately or store in an air-tight container in your fridge for up to three days.
Thanks so much for sharing, I used this as a formula for what I had on hand. I used fish sauce instead of tahini, and did about 2 tbsp each instead of 1.5. I only had cooked basmati rice so used that and added it after cooking the frozen veggies, then added my frozen shrimp after the rice. Perfect, nice light stir fry that gave me an extra serving for leftovers 🙂 Took all my will power not to eat the second serving tonight… will definitely make again. Love that I can make a quick, healthy meal on a small budget given everything is frozen!
This recipe was AMAZING!! I don’t usually crave these flavors but I AM SOLD! Thank you so much!!