Lunch.Shrimp and Veggie Stir-Fry with Cauliflower Rice
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Ingredients
Servings 02
2 cups [400 g] Shrimp (Prawns) (Large, peeled, and de-veined)
1 cup [100 g] Riced Cauliflower (Uncooked/Dry)
1.5 tbsp [21 g] Olive Oil
1 medium [114 g] Red Bell Pepper (Sliced)
1 cup, flowerets [71 g] Broccoli
1 cup, pieces or slices [70 g] Mushrooms
1 cup, chopped [124 g] Zucchini
2 clove [6 g] Garlic (Minced)
4 tbsp [56 g] Coconut Aminos
0.25 tsp [0.45 g] Ginger (Ground)
1 dash [0.63 ml] Kosher Salt (To taste)
1 dash [0.63 ml] Black Pepper (To taste)
Nutrition Per serving
Energy 358 kcal
Fat 10.8 g
Carbs 24.3 g
Protein 37.6 g
Fiber 5.4 g
Sugar 18.2 g
Directions
01
Heat ½ tablespoon of olive oil in a large skillet or wok over medium–high heat. Add the cauliflower rice and cook for 4–5 minutes, stirring occasionally, until lightly golden and tender. Remove from the skillet and set aside.
02
In the same skillet, add ½ tablespoon of olive oil. Add the red bell pepper, broccoli, mushrooms, and zucchini, and stir-fry for 5–7 minutes, until the vegetables are tender but still slightly crisp. Add the garlic and cook for 1 minute, stirring frequently. Remove the vegetable mixture from the skillet and set aside.
03
Add the remaining olive oil to the skillet.
04
Add the shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque.
05
Return the vegetables and cauliflower rice to the skillet. Stir in the coconut aminos, ginger, salt, and black pepper.
06
Cook for 2-3 minutes or until everything is heated through.
07
Serve over cooked and lightly salted brown rice.