Cauli-Shrimp Stir-Fry Bowl
This cauliflower rice stir fry is one of those quick weeknight meals, especially if you have a stash of frozen shrimp and cauliflower “rice” in the freezer at all times.
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Ingredients
4 TBSP avocado oil, divided
14 ounces frozen cauliflower "rice" (ingredient should only be cauliflower)
½ tsp sea salt
½ white onion, chopped
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
3 cups shiitake mushrooms, thinly sliced (sub button mushrooms)
¼ cup coconut aminos
1 tsp apple-cider vinegar
1 pound peeled shrimp
green onions and cilantro, for garnish
60 ml avocado oil, divided
400 grams frozen cauliflower "rice" (ingredient should only be cauliflower)
½ tsp (2.5 ml) sea salt
½ white onion, chopped
3 cloves garlic, minced
2.5-cm piece fresh ginger, peeled and minced
300 grams shiitake mushrooms, thinly sliced (sub button mushrooms)
60 ml coconut aminos
1 tsp (5 ml) apple-cider vinegar
450 gram peeled shrimp
green onions and cilantro, for garnish
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Instructions
- First, make the cauliflower "rice" base.
- Heat 2 tablespoons of the avocado oil in a non-stick skillet on medium-high heat, and when the pan is hot, add the frozen cauliflower "rice."
- Cook, stirring occasionally, for 10-15 minutes, or until all of the granules are fully defrosted and begin to lightly brown.
- Add ½ teaspoon of sea salt and transfer to a large bowl while you make the rest of the meal.
- In the same skillet, add the remaining 2 tablespoons of avocado oil on medium-high heat.
- When the pan is hot, add the onions and cook, stirring, for about 3 minutes or until just starting to brown.
- Add the garlic, ginger, and mushrooms, and cook until the garlic is fragrant, about 30 seconds.
- Add the coconut aminos and apple-cider vinegar, and cook until liquid thickens, about 2 minutes.
- Add the shrimp and cook, stirring, until they are cooked throughout, about 1-2 minutes.
- Turn off the heat, salt to taste, and serve immediately.
- Serve each bowl of cauliflower rice topped with the shrimp stir-fry and garnished with green onions and cilantro.
Nutritional Info
Storage
Notes
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