Shrimp Cauliflower Fried

makes about 4 servings Ingredients:

• 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

Instructions:

1. 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.

2. Heat oil in a large skillet over medium-high heat.

3. Add in shrimp, garlic salt and ginger powder, then stir fry for approximately 2 minutes.

4. The shrimp doesn’t need to be entirely cooked through at this point.

5. Stir in the vegetables and cauliflower rice and stir fry for another 4 minutes, or until tender.

6. Add in coconut aminos, cook stirring constantly until majority of the liquid has reduced.

7. Remove from heat then sprinkle with sesame seeds.

8. Enjoy immediately, OR:

9. You can divide your shrimp cauliflower rice equally among 4 containers that are airtight and refrigerate for up to 4 days.

10. Reheat it just before serving and enjoy this tasty dish!