Cauli Shrimp Stir Fry Bowl Food

CAULI-SHRIMP STIR-FRY BOWL

Steps:

• 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.

SHRIMP FRIED CAULIFLOWER RICE

Steps:

• Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
• Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, soy sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions.
• This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold.

CAULIFLOWER SHRIMP FRIED RICE RECIPE BY TASTY

Steps:

• Pulse cauliflower in a food processor until broken into rice-sized pieces.
• Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
• Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
• Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
• Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
• Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
• Enjoy!