NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

2 cups cauliflower rice

0.5 cup frozen peas and carrots

1 tbsp avocado oil

2 cloves garlic

1 tsp fresh ginger

1 tbsp tamari

1 tsp toasted sesame oil

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the shrimp to the pan in a single layer and sear for 2 minutes per side until pink and opaque, then transfer to a plate.

• 4

  In the same pan, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 5

  Add the cauliflower rice and frozen peas and carrots to the skillet, stirring frequently for 4 to 5 minutes until the vegetables are tender-crisp.

• 6

  Whisk together the tamari and toasted sesame oil in a small bowl, then pour the mixture over the cauliflower rice.

• 7

  Return the cooked shrimp to the skillet and toss everything together for 1 minute to heat through.

• 8

  Remove from heat and garnish with thinly sliced green onions before serving warm.