You can use pre-cut cauliflower rice to make this even quicker…it’s found just about everywhere these days.

My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.

Makes about 4 servings

Ingredients:

• 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

Instructions:

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!

Enjoy!

❤Rachel

Clean Eating Shrimp Cauliflower Fried Rice for Meal Prep!

June 30, 2019

by Rachel Maser - CleanFoodCrush

Category Dinner Food Prep

Ingredients

• 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

Instructions

1. 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.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add in shrimp, garlic salt and ginger powder, then stir fry for about 2 minutes.
4. The shrimp doesn't have to be entirely cooked through at this point.
5. Next, stir in the veggies and cauliflower rice and stir fry for an additional 4 minutes, or until tender.
6. Add in coconut aminos, and cook stirring constantly until most of the liquid has reduced; just a few minutes more.
7. Remove from heat and sprinkle with sesame seeds.
8. Enjoy immediately, OR:
9. You can divide your shrimp cauliflower rice equally among 4 airtight containers and refrigerate for up to 4 days.
10. Reheat it just before serving and enjoy!

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