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.

Prep:
10 minutes
|
Cook:
30 minutes
2-3 servings
Medium
Save
Cauli-Shrimp Stir-Fry Bowl
Cauli-Shrimp Stir-Fry Bowl

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

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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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Dietary Therapies
AIP
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Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Recipe PDF

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.
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Nutritional Info

Storage

Notes

This recipe was originally published in  
Used with permission from 
Mickey Trescott

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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