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Shrimp Fried Cauliflower Rice

Serving Size

2

Ingredients

  • 8 - 10 oz Shrimp (peeled, deveined)
  • 1/4 tsp Chili Powder
  • 1 tbsp Avocado Oil (divided)
  • 2 Eggs
  • 2 1/2 cups Cauliflower Rice
  • 1 Red Bell Pepper (diced)
  • 2 tbsps Coconut Aminos
  • 2 stalks Green Onion (sliced)

Directions

  • Season the shrimp with chili powder.
  • Heat a skillet over medium heat and add half of the avocado oil.
  • Cook the shrimp for about 3 minutes per side or until pink and opaque. Remove the shrimp and set them aside.
  • In the same pan, add the eggs and scramble until fully cooked. Remove and set aside.
  • Add the remaining avocado oil to the pan. Cook the cauliflower rice and diced red bell pepper over medium heat. Let it cook undisturbed for 3 to 4 minutes, allowing the cauliflower rice to get crispy. Stir and cook for another 5 minutes.
  • Add the coconut aminos to the pan and stir to combine.
  • Add the cooked shrimp and eggs back to the pan. Stir everything together.
  • Top with sliced green onions, serve, and enjoy!

Notes

Leftovers:-Refrigerate for up to 3 days. More Flavor:-Season with toasted sesame oil, lime juice, hot sauce and/or chili flakes. Additional Toppings:-Add additional vegetables such as peas or carrots. Gestational Diabetes Carb Count: ~ 7.5 g of total carbs

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