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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


  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!


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