February 9, 2020
1 small cauliflower head (broken into florets)
1 lb. raw shrimp (peeled and deveined)
1 Tbsp olive oil
2 medium zucchini (bite-sized pieces)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
2 Tbsps coconut aminos
1 tsp garlic salt
1 tsp ginger powder
1 Tbsp sesame seeds
Place cauliflower florets in a food processor and pulse until they are broken into rice-sized pieces. Do not over-pulse, as they will turn to mush.
Heat oil in a large skillet over medium-high heat.
Add in shrimp, garlic salt and ginger powder, then stir fry for approximately 2 minutes.
The shrimp doesn’t need to be entirely cooked through at this point.
Stir in the vegetables and cauliflower rice and stir fry for another 4 minutes, or until tender.
Add in coconut aminos, cook stirring constantly until majority of the liquid has reduced.
Remove from heat then sprinkle with sesame seeds.
Enjoy immediately, OR:
You can divide your shrimp cauliflower rice equally among 4 containers that are airtight and refrigerate for up to 4 days.
Reheat it just before serving and enjoy this tasty dish!
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