Roasted Shrimp Veggie Cauliflower

Roasted Shrimp and Veggie Stir Fry with Cauliflower Rice is one of my weeknight go to meals when I crave takeout flavors but want to stick with lighter ingredients. It is bright fresh and cooks quickly all on one baking sheet which means my kitchen stays nice and clean.

I threw this together after a busy day when I had almost nothing in my fridge and now it has a permanent spot in my recipe folder. Even the pickiest eaters in my family always go back for seconds

Ingredients

• Large shrimp: brings savory protein and a sweet briny flavor that absorbs seasoning easily choose wild caught for the best texture and taste
• Snap peas: deliver a crisp texture and mild sweetness look for bright green pods that feel firm
• Red bell pepper: adds colorful crunch with a gentle touch of sweetness pick peppers with taut shiny skin
• Zucchini: offers a soft bite and balances out the heartier veggies select smaller zucchini for fewer seeds and more flavor
• Olive oil: helps everything roast nicely and brings overall richness use cold pressed extra virgin for best savor
• Fresh garlic: infuses the whole dish with aromatic flavor make sure to use plump unblemished cloves
• Salt and pepper: fine sea salt and freshly cracked pepper will make the flavors pop
• Cauliflower rice: a lighter alternative to regular rice with a pleasant nutty taste choose a head that feels heavy for its size or use refrigerated pre riced packs for convenience
• Fresh lemon juice: a final burst of brightness always use freshly squeezed for the freshest zing

Step-by-Step Instructions

Prep the Sheet Pan:

Spread the shrimp snap peas bell pepper and zucchini on a large baking sheet making sure they are not crowded to encourage browning

Season and Toss:

Drizzle everything with olive oil scatter the garlic sprinkle salt and pepper over the top then use your hands or a spatula to gently toss until every piece is coated

Roast to Perfection:

Slide the pan into a preheated oven at four twenty five degrees Fahrenheit and let it roast for ten to twelve minutes The shrimp should go opaque and pink while the veggies stay crisp around the edges

Cook the Cauliflower Rice:

While roasting heat a drizzle of olive oil in a skillet over medium Add the cauliflower rice and a pinch of salt then sauté for three to four minutes stirring occasionally just until the rice is steaming and soft but not mushy

Assemble and Finish:

Spoon the warm cauliflower rice onto plates Mound the roasted shrimp and veggies on top then squeeze lemon juice over everything to wake up all the flavors just before serving

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Snap peas are my secret star in this recipe There is something about their juicy crunch that livens up every bite My little ones love to help snap the ends off and toss them onto the pan so making this meal often turns into a family activity

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days I like to spread everything into a shallow container so it cools quickly If meal prepping keep the roasted shrimp and veggies separate from the cauliflower rice to keep textures at their best

Ingredient Substitutions

You can easily swap out the vegetables for what you have on hand Asparagus broccoli or carrots all roast beautifully Frozen peas work well if snap peas are out of season For a spicier dish add red pepper flakes or toss shrimp in a bit of smoked paprika before roasting

Serving Suggestions

This stir fry stands alone as a complete meal but you can also serve it over steamed jasmine rice or toss with baby greens for a fresh salad variation Sometimes I top with a drizzle of chili oil or scatter chopped toasted nuts for extra crunch

Cultural Context

Stir frying and roasting marry the best parts of east and west home cooking This sheet pan method is a no fuss twist on classic Asian stir fry and captures the comfort of roasted Mediterranean meals all in one This recipe reminds me of summer nights on the patio when we would gather simple ingredients and make the most of them with friends

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Frequently Asked Questions

→ How do I prevent shrimp from overcooking?

Keep an eye on them in the oven and remove as soon as they turn pink and opaque, usually in 10–12 minutes.

→ Can I use frozen vegetables?

Yes, just thaw and drain them well before roasting to avoid excess moisture in the pan.

→ What can I add for more flavor?

Try chili crisp, sesame seeds, or a splash of soy sauce for extra spice and umami notes.

→ Is the dish low in carbohydrates?

Using cauliflower rice instead of regular rice keeps the meal light and lower in carbs.

→ How should leftovers be stored?

Keep in an airtight container in the refrigerator for up to two days; reheat gently to avoid overcooking shrimp.