NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 tbsp Avocado oil

1 cup Cauliflower rice

1 cup Red bell pepper

2 cloves Garlic

1 tsp Fresh ginger

1 tbsp Chili garlic sauce

1 tbsp Coconut aminos

1 tsp Honey

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Green onions

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the chili garlic sauce, coconut aminos, honey, red pepper flakes, minced garlic, and grated ginger.

• 3

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

• 4

  Add the sliced red bell peppers to the skillet and sauté for 3 minutes until they are slightly softened but still retain a snap.

• 5

  Push the peppers to the side and add the shrimp in a single layer, searing for 2 minutes per side until opaque and pink.

• 6

  Pour the prepared chili garlic sauce over the shrimp and peppers, tossing constantly for 1 minute until the glaze is glossy and thick.

• 7

  In a separate small pan, lightly toast the cauliflower rice for 3-4 minutes until tender and heated through.

• 8

  Divide the cauliflower rice into bowls and top with the spicy shrimp mixture, finishing with sliced green onions and sesame seeds.