NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 large egg

2 cups cauliflower rice

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 cup green peas

0.25 cup carrots

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the shrimp dry with paper towels and season with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 3

  Add the shrimp to the skillet and cook until pink and opaque, approximately 2 to 3 minutes per side, then remove and set aside.

• 4

  In the same pan, add the finely diced carrots, minced garlic, and grated ginger, sautéing for 2 minutes until fragrant.

• 5

  Stir in the cauliflower rice and frozen peas, cooking for 3 to 5 minutes until the cauliflower is tender but still slightly firm.

• 6

  Push the vegetable mixture to the sides of the pan, crack the egg into the center, and scramble until fully cooked.

• 7

  Return the cooked shrimp to the pan and drizzle the coconut aminos over the entire mixture.

• 8

  Toss everything together for 1 minute until well combined and heated through.

• 9

  Garnish with sliced green onions and serve immediately.