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Lemon Thyme Shrimp Stir-Fry with Cauliflower Rice
5 min prep time
15 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Lemon Thyme Shrimp Stir-Fry with Cauliflower Rice
This tasty Lemon Thyme Shrimp Stir-Fry uses diabetes-friendly ingredients like cauliflower rice and fresh herbs to ensure your dinner won’t spike your blood glucose (blood sugar) levels. Enjoy zesty flavors and healthy ingredients that will help you manage your diabetes eating plan without compromising flavor.
You can easily customize this stir-fry with your favorite protein like chicken or a plant-based alternative like tofu. If you use shrimp, try to use fresh shrimp instead of frozen to keep sodium levels low. Try this easy recipe today!
5 min prep time
15 min cook time
4servings
approx. 2 cups stir fry
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Step-By-Step Instructions:
- In a large skillet or wok, heat olive oil over medium heat. Add the mixed vegetables and sliced green onions to the skillet. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
- Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Add the shrimp to the skillet and cook for about 3–4 minutes until they turn pink and opaque.
- Add the cauliflower rice to the skillet. Cook for about 3–4 minutes, stirring occasionally, until the cauliflower rice is tender.
- Stir in the soy sauce, fresh thyme leaves, lemon juice, salt, and black pepper. Stir everything together to combine well and heat through.
- Garnish with fresh thyme sprigs and lemon wedges, if desired.
Nutrition facts
4 Servings
-
Serving Size
approx. 2 cups stir fry
- Amount per serving Calories 200
-
Total Fat
7g
- Saturated Fat 1.1g
- Cholesterol 170mg
- Sodium 440mg
-
Total Carbohydrate
11g
- Dietary Fiber 3g
- Total Sugars 4g
- Protein 25g
- Potassium 680mg
- Phosphorous 285mg
Ingredients
olive oil
2 oz
mixed vegetables (such as bell peppers, snap peas, and carrots) (sliced)
2 cup
green onion (scallion) (sliced)
2
garlic (minced)
2 clove
fresh peeled and deveined large shrimp
1 lbs
frozen riced cauliflower
12 oz
soy sauce
1 tbsp
fresh thyme leaves
1 tbsp
Juice of 1 lemon
1
salt
1/8 tsp
black pepper
1/4 tsp
lemon (quartered, for garnish)
1
fresh thyme sprigs (for garnish)
4
Reviews & Ratings
Delish
With that out of the way, let me get to this recipe. I made several changes to suit my palate. First, I replace cauliflower rice with quinoa and increased the shrimp by 50%. I also added more veggies than the recipe called for and included mushrooms, multiple colors of bell peppers. I also doubled the sauce since I like lots of flavor.
Overall, it was a beautiful dish. I loved the vibrant colors from the veggies and the sauce was amazing. I also loved the at the recipe kept in the fridge all week, making it easy for me to pack and take for lunch each day.
I would totally make this again :)