This makes for a really delicious, satisfying quick, one-pan meal to eat immediately; but this is also one of our favorites for meal prep!
You can use pre-cut cauliflower rice to make this even quicker…it’s found everywhere these days.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
makes about 4 servings
1 small cauliflower head, broken into florets
1 lb. raw shrimp, peeled and deveined
1 Tbsp olive oil or avocado oil
2 medium zucchini, cut into bite-sized pieces
1 red bell pepper, diced
1 yellow bell pepper, diced
2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
1 tsp garlic salt
1 tsp ginger powder
1 Tbsp sesame seeds
Place cauliflower florets in a food processor and pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll turn it to mush.
Heat oil in a large skillet or wok over medium-high heat. Add in shrimp, garlic salt and ginger powder, then stir fry for about 2 minutes.
The shrimp doesn’t have to be entirely cooked through at this point.
Next, stir in the veggies and cauliflower rice and stir fry for an additional 4 minutes, or until tender. Add in coconut aminos, and cook stirring constantly until most of the liquid has reduced; just a few minutes more.
Remove from heat and sprinkle with sesame seeds.
Enjoy immediately, OR:
You can divide your shrimp cauliflower rice equally among 4 airtight containers and refrigerate for up to 4 days.
Reheat it just before serving and enjoy!