Shrimp Fried Cauliflower Rice

Prep Time: 15 minutes Cook Time: 10 minutes Servings: 4 servings

Ingredients

· 1 lb medium-large raw shrimp peeled and deveined

· 1 tsp tapioca flour or arrowroot

· ⅛ tsp salt (x2)

· ⅛ tsp black pepper (x2)

· 1 Tbsp avocado oil

· 1 Tbsp ghee

· 1 cup carrots diced

· ½ cup peas

· 1 bunch green onions, chopped

· 2 tsp ginger

· 3 cloves garlic, minced

· 12 oz cauliflower rice fresh or frozen. If frozen, thaw first.

· ¼ cup coconut aminos (gluten-free, soy-free alternative to

traditional soy sauce)

· 1 Tbsp pure sesame oil

Instructions

Heat a large skillet over medium high heat with 1 Tbsp avocado oil. In a bowl, toss the shrimp with tapioca flour, salt and pepper until well coated. Cook shrimp until opaque (~1 minute per side, careful not to overcook!) Set aside on a plate and turn the heat to medium. Add ghee, garlic, ginger, salt, pepper, and green onions. Then cook carrots and peas about 3-4 minutes until tender. Stir in cauliflower rice, coconut aminos, and sesame oil. Cook 2-3 minutes until cauliflower rice is soft. Add back in shrimp and cook just long enough to heat through.