Servings: 4
Ingredients
- 1 head of cauliflower
- 1 pinch of salt
- 2 tbsp coconut oil
Shrimp and Vegetable Stir Fry
- 2 lbs deveined shrimp
- 4 cups broccoli
- 2 cups carrots
- 2 cloves garlic
- 2 tsp ginger
- coconut aminos soy sauce equivalent
- 2 tbsp coconut or avocado oil
- •Salt and pepper to taste
Instructions
- Chop the cauliflower into small pieces and either use a food processor, blender, or hand grater to produce rice sized pieces of cauliflower. If you’re using a food processor, be careful not to over-blend.
- Heat the coconut oil in a large skillet over medium to high heat, then add the rice cauliflower and stir well.
- Sauté for about 5 minutes or until the cauliflower is slightly tender. Do not over-cook.
- Place the cauliflower in serving bowl and toss with the freshly chopped parsley. Taste and add additional sea salt and pepper if desired.
Shrimp and Vegetable Stir Fry
- Puree ginger in a magic bullet (or equivalent) with a few drops of water until it forms a paste.
- Repeat the same process with the garlic.
- In a hot frying pan, sauté the broccoli for about 2 minutes, then add the shrimp for another 1-2 minutes until the shrimp turns pink.
- Add the garlic and ginger, and mix all the ingredients together well.
- Remove from heat and add the coconut aminos, if desired.
- Lay on the bed of cauliflower rice.
Tried this recipe?Let us know how it was!
