Description
Discover how to make a delicious Clean Eating Shrimp Cauliflower Fried Rice recipe that is healthy and bursting with flavor. Perfect for a nutritious meal!
Ingredients
- 1 small cauliflower head (500g)
- 1 lb. (450g) raw shrimp, peeled and deveined
- 1 Tbsp (15ml) olive oil or avocado oil
- 2 medium zucchini, cut into bite-sized pieces
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 Tbsps (30ml) coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 1 tsp (5 ml) garlic salt
- 1 tsp (5 ml) ginger powder
- 1 Tbsp (15ml) sesame seeds
Instructions
- Transform the cauliflower into rice-sized bits using a food processor, being careful not to over-process to avoid a mushy texture.
- Warm the oil in a large pan or wok set to medium-high temperature.
- Introduce the shrimp, along with garlic salt and ginger powder, stirring for roughly 2 minutes.
- At this stage, the shrimp doesn’t need to be fully cooked.
- Then, incorporate the chopped vegetables and cauliflower rice, continuing to stir for about 4 more minutes until they become tender.
- Pour in the coconut aminos, stirring constantly until most of the liquid evaporates; this should take a few more minutes.
- Take the pan off the heat and garnish with sesame seeds.
- Serve immediately, OR:
- You may portion the shrimp cauliflower rice into 4 airtight containers and keep them in the fridge for up to 4 days.
- Warm it up just before serving and enjoy!
Notes
- Avoid overcooking the shrimp initially; they will continue cooking with the vegetables and cauliflower rice.
- Customize the dish by adding any extra vegetables you have on hand.
- Adjust the seasoning to your liking by adding more garlic salt or ginger powder if desired.
