Shrimp Stir Fry
Ingredients
- Shrimp336g≈ 0.75 × 1 lb
- Stir Fry Veg Mix - Kirkland454g
- Riced Cauliflower - Kirkland340g≈ 3.25 × 1 cup
- Lima Beans - Frozen340g≈ 2 × 1 cup
- Lime - Juiced30g≈ 0.75 × 1 lime yield
- Cornstarch8g≈ 1 tablespoon
- Soy Sauce100g≈ 1.5 × 1/4 cup
- Water100g≈ 0.75 × 1/2 cup
Estimated Cost
- Shrimp (336g)$6.65
- Stir Fry Veg Mix - Kirkland (454g)$2.99
- Riced Cauliflower - Kirkland (340g)$2.58
- Lima Beans - Frozen (340g)$1.60
- Lime - Juiced (30g)$0.67
- Cornstarch (8g)$0.05
- Soy Sauce (100g)$1.05
- Water (100g)—
* Cost estimate based on 7 of 8 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
If the shrimp are frozen, thaw under cool running water and pat dry. Peel and devein if needed.
- 2
In a small bowl, whisk together the cornstarch, soy sauce, water, and lime juice to make the sauce. Set aside.
- 3
Heat a large skillet or wok over medium-high heat.
- 4
Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate.
- 5
Add the stir fry vegetable mix (no need to thaw) to the same pan. Cook for 4-5 minutes, stirring frequently, until crisp-tender.
- 6
Add the lima beans and riced cauliflower. Cook for another 4-5 minutes until everything is heated through and the cauliflower has softened.
- 7
Return the shrimp to the pan. Give the sauce a quick whisk and pour it over the stir fry. Toss to coat — the cornstarch will thicken the sauce in about 1 minute.
- 8
Season with salt to taste. Serve immediately.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.