Shrimp Fried Cauliflower Rice

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Melt 2 tablespoons of the butter in a large frying pan with a matching lid over medium-high heat. Sprinkle each side of the shrimp with the garlic powder, salt, and pepper. Once the butter is melted, add the shrimp and cook each side for 3 minutes, or until they turn pink. Remove the shrimp from the pan and place them in a bowl.

Melt the remaining tablespoon of butter in the pan over medium heat, then add the beaten eggs and cook until they are soft scrambled, about 3 minutes. Transfer to the bowl with the shrimp.

Add the peas and carrots to the frying pan, cover, and allow to steam for 10 minutes. Once the carrots are easily pierced with a fork, add the cauliflower rice, lemon juice, coconut aminos, sesame oil, and fish sauce. Stir to combine and then return the shrimp and eggs to the pan. Stir in the green onions.

Plate and garnish with the cilantro, enjoy warm. 







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