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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
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Step-By-Step Instructions:
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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.
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Add the minced garlic and sauté for 1–2 minutes until fragrant.
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Add the shrimp to the skillet and cook for about 3–4 minutes until they turn pink and opaque.
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Add the cauliflower rice to the skillet. Cook for about 3–4 minutes, stirring occasionally, until the cauliflower rice is tender.
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Stir in the soy sauce, fresh thyme leaves, lemon juice, salt, and black pepper. Stir everything together to combine well and heat through.
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Garnish with fresh thyme sprigs and lemon wedges, if desired.
Nutrition facts
4 Servings
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Serving Size
approx. 2 cups
- Amount per serving Calories 190
- % Daily value*
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Total Fat
14g
18%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 185mg 62%
- Sodium 380mg 17%
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Total Carbohydrate
15g
5%
- Dietary Fiber 3g 11%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 27g
- Potassium 538mg 11%
- Phosphorous 538mg
Ingredients
olive oil
2 oz
mixed vegetables (such as bell peppers, snap peas, and carrots) (sliced)
2 cup
green onion (scallion) (sliced)
2 whole
garlic (minced)
2 clove
fresh (not previously frozen) large shrimp (peeled and deveined)
1 lbs
frozen riced cauliflower
12 oz
soy sauce
1 tbsp
fresh thyme leaves (plus 4 sprigs for garnish)
1 tbsp
Juice of 1 lemon
1 whole
salt
1/8 tsp
black pepper
1/4 tsp
lemon (quartered, for garnish)
1 whole
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 :)