NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Frozen shrimp

2 cup Frozen cauliflower rice

1 large Egg

0.5 tbsp Avocado oil

1 tsp Toasted sesame oil

1 tsp Garlic

1 tsp Fresh ginger

0.25 cup Frozen peas and carrots

1 tbsp Coconut aminos

2 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Thaw the frozen shrimp completely and pat them very dry with paper towels to ensure a proper sear in the pan.

• 2

  In a large skillet or wok over medium-high heat, add half of the avocado oil and sauté the shrimp until pink and opaque, then remove and set aside.

• 3

  Whisk the egg in a small bowl, pour it into the skillet, scramble quickly until just set, and remove to join the shrimp.

• 4

  Add the remaining avocado oil to the skillet along with the minced garlic, grated ginger, and frozen peas and carrots, sautéing until fragrant.

• 5

  Stir in the frozen cauliflower rice, spreading it into an even layer; cook undisturbed for 3 to 4 minutes to allow moisture to evaporate and edges to become slightly crisp.

• 6

  Return the cooked shrimp and scrambled eggs to the pan, drizzle with coconut aminos and toasted sesame oil, then toss everything together to combine.

• 7

  Season with sea salt and black pepper, garnish with freshly sliced green onions, and serve immediately.