• 1 head cauliflower, riced
• 1 tablespoon sesame oil
• 1/2 pound medium shrimp, peeled and deveined
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup sliced mushrooms
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 green onions, sliced
• Salt and pepper to taste

1. To rice the cauliflower, cut it into small florets and pulse in a food processor until it resembles rice.
2. In a large wok or skillet, heat the sesame oil over high heat.
3. Add the shrimp and stir-fry for 2-3 minutes until cooked through. Remove the shrimp from the pan and set aside.
4. Add the broccoli, red bell pepper, and mushrooms to the same pan and stir-fry for 2-3 minutes until the vegetables are slightly tender.
5. Add the garlic and ginger and stir-fry for another 1-2 minutes until fragrant.
6. Add the cauliflower rice to the pan and stir-fry for 3-4 minutes until the rice is tender and slightly crispy.
7. In a small mixing bowl, whisk together the soy sauce, honey, and rice vinegar.
8. Add the shrimp and soy sauce mixture to the pan and stir-fry for another 1-2 minutes until everything is heated through.
9. Remove from heat and garnish with sliced green onions.

• You can add other vegetables to the stir-fry, such as carrots, snap peas, or bok choy.
• For added protein, you can substitute the shrimp with chicken, tofu, or edamame.
• This dish can be stored in the refrigerator for up to 3-4 days.

Cauliflower Rice Stir-Fry with Shrimp and Vegetables is a healthy and delicious dish that's perfect for anyone looking for a low-carb and gluten-free option. The combination of cauliflower rice, shrimp, and vegetables creates a flavorful and satisfying stir-fry that's easy to make and packed with nutrients. Plus, it's a versatile dish that can be customized based on your personal preferences and dietary restrictions. Give this recipe a try, and I'm sure you'll love it as much as I do!