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4 servings


0 hours 10 mins


0 hours 15 mins


0 hours 25 mins
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1 Lb. Medium – Large Shrimp, shelled and deveined (tails removed if that is your preference)

8 Oz. Cauliflower rice or pearls, fresh (not frozen)

1 Cup Snow peas, trimmed

½ Cup Carrots, shredded

1 Cup Broccoli florets

2 Green Onions, chopped

¼ Cup Chicken Stock

Salt and Pepper, to taste

Cooking spray

2 Limes, cut into quarters

¼ – ½ Cup Ranchero Sauce (Get recipe here)

½ Cup Pico de Gallo (recipe below)


4 medium sized Campari Tomatoes, seeded and diced

¼ Jalapeno, seeded and chopped

2 Green onions, chopped

1 Lime, juice and zest

Salt and Pepper to taste

Mix all the ingredients in a small bowl and set to the side.


1. Heat your stovetop to medium/high. Spray a large skillet with cooking spray and add the chopped onion and broccoli florets. Cook for about 5 minutes, stirring every minute. Add the carrots and cook another 2 minutes. (You just want to start softening these tougher veggies.)
2. Add the cauliflower, salt and pepper to taste, and the chicken stock. Stir and cook for another 5 minutes. Stir occasionally. Then add the snow peas and mix into the mixture to heat them through. They only take a minute or two and you want them to stay crisp.

3. Meanwhile in a separate skillet sprayed with cooking spray, add the shrimp. Salt and pepper them and begin to cook over medium/high heat. Cook for about one minute then add the sauce. (Depending on how much heat and sauce you want, you can decide to add between ¼ – ½ cup of the sauce.) Cook and stir for another 3-4 minutes to heat the sauce through and to finish cooking the shrimp.

4. Plate a quarter of the veggie mix on each plate and top with a quarter of the shrimp and sauce. Top with a couple of tablespoons of the Pico de Gallo and serve with a couple of lime wedges.
NOTE: This recipe came about because I had three cups of Ranchero sauce left after making Huevos Rancheros for a friend. I worked hard on getting that sauce just right but now I had three cups left and I wanted to see what else I could do with it. During the week, I need fast and easy dishes to rely on when I’m working like crazy. This has now been in rotation for quite a while. It is easy, quick and really, really flavorful. I take a ton of help from the supermarket on this one and I usually have this stuff on hand. Precut and prepped veggies can save you a whole lot of time when rushed. So, I just make sure I stock up at least once a week. Did I mention the dish is darn healthy too? The Ranchero sauce itself takes time but if you make it on the weekend and have it in the fridge ready to go all week, it is a piece of cake throwing this together.

So, on the speed front, buy your cauliflower already riced or pearled (as they call it) in the produce department. I can get it in one pound bags ready to go. This is sooooo much better than the frozen type, which has a weird smell and gets mushy – don’t go there! I also buy the carrots already shredded in a small bag. You can throw these into soups, salads, tacos or sandwiches for a little crunch. You can buy your other veggies already cut up or cut them yourself. Just make sure they are fresh for this meal. As always, use whatever veggies you have on hand. This meal would be great with bell peppers, zucchini, snap peas, etc.

I also take another shortcut when it comes to the shrimp. I’ll have bags of already cleaned, shelled and deveined shrimp in the freeze. This makes for a supper fast meal. Take them out of the freezer the night before and let thaw in the fridge overnight. BUT if you are like me and are doing 100 things at once, I just put them under running cold water to thaw (take a few minutes) or put them in a bowl with cold water and sit on counter for 30 minutes. Then, drain well and dry with some paper towels. I salt and pepper them right in the colander and get to cooking.

One last note, you can always use store bought Pico de Gallo in a pinch…salsa would work to. This dish is really all about the fresh veggies and that amazing sauce. Enjoy.