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Originally Published: Jul 26, 2019

Nothing says summer better than seafood! 

Try this healthy twist on stir-fry for a quick meal during the week that’s full of flavor and colorful veggies. 

Recipe by Sarah Frazier, acac Timonium p.r.e.p. director


  • 16 oz bag cauliflower rice fresh, frozen, or thawed
  • 1 lb bag raw shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 medium zucchini, chopped
  • 2 bell peppers, diced
  • 2 tbsp low sodium soy sauce
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tbsp sesame seeds

. . .


  1. Heat oil in a large skillet over medium-high heat. Add shrimp, garlic powder, and ginger powder and cook for about 2 minutes on each side.
  2. Add the cauliflower rice, zucchini, and bell peppers and cook until tender (about 4 minutes).
  3. Add in the soy sauce and cook until it has reduced slightly, a few minutes.
  4. Remove from heat and sprinkle with sesame seeds.
  5. Serve stir-fry hot or divide into containers and pack for lunch!