Sweet Chili Shrimp & Veggies

The cauliflower rice is heated in oil, garlic, and salt for a few minutes. Meanwhile, the veggies are steamed the way you like. I like having a bit of bite to the carrots and broccoli, but mostly tender. I keep the broccoli a vibrant green but can slip a fork into it. Same for the carrots. The shrimp is also quickly sautéed with oil, garlic, and a pinch of salt.

For the sauce, you can make it ahead and store in the refrigerator to use any time, or simmer it while you're steaming the veggies. It's a great sauce to have around for other recipes or quick snacks. Store it in the refrigerator for several weeks and use it with a variety of of meals, add to roasted or steamed veggies, and on top of fried cauliflower rice, just to name a few options.

The sum total here is a clean and tasty sweet chili sauce, steamed veggies, sautéed shrimp, and sautéed cauliflower rice. Prepare all the parts and then serve with the sweet chili sauce on the side so folks can drizzle the amount they want on it. Another option is to add the sauce to the shrimp when sautéing it.

You can make these in any order. I get the sauce simmering while the veggies are steaming. Then I make the rice, set it aside, and use the same frying pan to sauté the shrimp. Finally, I add the cauliflower rice, then veggies, then shrimp to a plate and drizzle sweet chili sauce over the plate.

The sauce, shrimp, cauliflower, and veggies all come together in very little time, so just have the ingredients on hand and you're making a light, quick and easy meal, any time. And, you can prepare this meal ahead of time, and reheat when needed. Enjoy!