NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

2 large eggs

2 cups cauliflower rice

0.25 cup frozen peas and carrots

0.5 tbsp avocado oil

1 tbsp tamari

1 tsp sriracha

1 tsp sesame oil

1 clove garlic

1 tsp fresh ginger

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the shrimp dry with a paper towel and season them with the sea salt and black pepper.

• 2

  Heat half of the avocado oil in a large wok or skillet over medium-high heat and sear the shrimp for 2 minutes per side until pink and opaque.

• 3

  Remove the shrimp from the pan and set aside, then quickly whisk the eggs in a small bowl.

• 4

  Pour the eggs into the hot skillet and scramble until just set, then remove and set aside with the shrimp.

• 5

  Add the remaining avocado oil to the skillet and sauté the minced garlic and fresh ginger for 30 seconds until fragrant.

• 6

  Stir in the cauliflower rice and the frozen peas and carrots, cooking for 5 minutes while stirring frequently until the cauliflower is tender.

• 7

  Drizzle the tamari, sriracha, and sesame oil over the cauliflower mixture and toss well to combine all the flavors.

• 8

  Fold the cooked shrimp and scrambled eggs back into the skillet and heat through for 1 minute.

• 9

  Garnish the dish with thinly sliced green onions and serve immediately while hot.