Name: Shrimp and Broccoli Stir-Fry with Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Shrimp; 1 cup Broccoli florets; 1.5 cups Cauliflower rice; 1 teaspoon Avocado oil; 1 tablespoon Coconut aminos; 1 clove Garlic, minced; 1 teaspoon Fresh ginger, grated; 1 teaspoon David's Sunflower seeds

Shrimp and Broccoli Stir-Fry with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Shrimp and Broccoli Stir-Fry with Cauliflower Rice

Large shrimp and crisp broccoli sautéed in a savory ginger-garlic sauce, served over fluffy cauliflower rice with a toasted sunflower seed crunch.

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NUTRITION

Protein

40.5g

Fat

8.8g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1 cup Broccoli florets

1.5 cups Cauliflower rice

1 teaspoon Avocado oil

1 tablespoon Coconut aminos

1 clove Garlic, minced

1 teaspoon Fresh ginger, grated

1 teaspoon David's Sunflower seeds

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PREPARATION

1
Heat avocado oil in a large skillet or wok over medium-high heat.
2
Add the shrimp and cook for 2-3 minutes until pink and opaque, then remove from the pan and set aside.
3
In the same pan, add the broccoli florets and a splash of water, covering for 2 minutes to steam-tenderize.
4
Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5
Add the cauliflower rice to the pan and stir-fry for 3-4 minutes until heated through and slightly tender.
6
Return the shrimp to the pan and pour in the coconut aminos, tossing everything together to coat.
7
Serve immediately topped with sunflower seeds for a nutty crunch.