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Clean Eating Shrimp Cauliflower Fried Rice for Meal 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

  • 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!