We won’t kid you- cauliflower rice will not taste like the real thing, but it’s okay because it is delicious anyways! Loaded with nutrients, protein, and tons of flavor, this quick dish is a perfect meal when you need something to keep you full without sitting too heavy in your stomach.
INGREDIENTS
1 tbsp avocado oil
1 lb raw shrimp, peeled and deveined
Salt and pepper
1 cups carrots, diced
4 green onions, thinly sliced
1 tbsp fresh ginger, minced
4 cloves garlic, minced
1 cup cauliflower rice (if using frozen, be sure to thaw first)
2 eggs
1/4 cup gluten free soy sauce
1 tbsp sesame seeds
DIRECTIONS
Heat a large skillet over medium high heat, and add the avocado oil.
Place the shrimp in the pan, sprinkle on the salt and pepper, and cook 1-2 minutes per side. Once they are opaque, remove them from the pan and place to the side.
Now add the carrots to the pan and cook for about 3 minutes, until tender. Then add in the green onions, ginger, and garlic stirring to combine. Cook for another minute.
Next add the cauliflower rice to the pan and cook for 2 more minutes. Once it has softened, crack the eggs and stir everything together while breaking up the eggs.
Once the eggs is mostly cooked, add the shrimp back in and pour in the soy sauce. Stir for one minute then remove from heat and to it with the sesame seeds.
Nutrition Facts per 1/2 of recipe: 495 calories, 20g fat, 19g carbs, 60g protein