Cauliflower Rice with Shrimp and Vegetable Stir Fry

Cauliflower Rice with Shrimp and Vegetable Stir Fry

  • 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
  1. 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.
  2. Heat the coconut oil in a large skillet over medium to high heat, then add the rice cauliflower and stir well.
  3. Sauté for about 5 minutes or until the cauliflower is slightly tender. Do not over-cook.
  4. 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

  1. Puree ginger in a magic bullet (or equivalent) with a few drops of water until it forms a paste.
  2. Repeat the same process with the garlic.
  3. 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.
  4. Add the garlic and ginger, and mix all the ingredients together well.
  5. Remove from heat and add the coconut aminos, if desired.
  6. Lay on the bed of cauliflower rice.

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