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How to make Shrimp Stir-Fry in Less than 15 minutes!


I've been making stir-fry since college and it's definitely gotten much better over the years. Every time I cook it I tend to do something a little different whether its adding in a new veggie or using cauliflower rice vs brown rice. There are no rules when it comes to stir-fry! Hope you guys enjoy this is easy 10-15 minute recipe. 



  • 2 Pounds of Shrimp (frozen, uncooked, leftover shrimp cocktail)

  • 1 Package of Mushrooms

  • 1/4 White Onion

  • 1 Zucchini

  • 1 Can of Water Chestnuts

  • Bag of frozen Asian Medley Veggies

  • Bag of frozen cauliflower rice

  • Soy sauce

  • Pam or Olive Oil

  • *Serving Size: 4


  • If shrimp is frozen or uncooked, spray Pam or Olive oil and then sauté it in a sauce pan for abou​t 7-10 minutes.

  • For this recipe we used leftover shrimp cocktail so the shrimp is not needed until the end of the recipe.

  • You can add a little soy sauce in the pan now for extra flavor or at the end.


  • Chop zucchini, onions and mushrooms.

  • Before cooking the veggies, spray Pam or olive oil in a sauce pan (separate from the shrimp).

  • First add the frozen asian veggie mix and let cook on high heat for 5 minutes.

  • Then add raw veggies and water chestnuts. Cook for about 3 minutes and then add the cauliflower rice. Cook for another 5 minutes. Drain into the sink if it gets watery from the frozen veggies.

  • Lightly sprinkle in soy sauce (amount is up to you!).

  • Then mix in the shrimp and cook for two more minutes. 

  • Plate and enjoy!

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