Cauli-Shrimp Stir-Fry Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 4 tablespoons avocado oil, divided
  • 14 ounces frozen cauliflower "rice" (ingredient should only be cauliflower)
  • ½ teaspoon sea salt
  • ½ white onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 3 cups shiitake mushrooms, thinly sliced (sub button mushrooms)
  • ¼ cup coconut aminos
  • 1 teaspoon apple-cider vinegar
  • 1 pound peeled shrimp
  • green onions and cilantro, for garnish
Instructions
  1. First, make the cauliflower "rice" base. Heat 2 tablespoons of the avocado oil in a non-stick skillet on medium-high heat, and when the pan is hot, add the frozen cauliflower "rice." Cook, stirring occasionally, for 10-15 minutes, or until all of the granules are fully defrosted and begin to lightly brown. Add ½ teaspoon of sea salt and transfer to a large bowl while you make the rest of the meal.
  2. In the same skillet, add the remaining 2 tablespoons of avocado oil on medium-high heat. When the pan is hot, add the onions and cook, stirring, for about 3 minutes or until just starting to brown. Add the garlic, ginger, and mushrooms, and cook until the garlic is fragrant, about 30 seconds.
  3. Add the coconut aminos and apple-cider vinegar, and cook until liquid thickens, about 2 minutes.
  4. Add the shrimp and cook, stirring, until they are cooked throughout, about 1-2 minutes. Turn off the heat, salt to taste, and serve immediately.
  5. Serve each bowl of cauliflower rice topped with the shrimp stir-fry and garnished with green onions and cilantro.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/cauliflower-rice-stir-fry-shrimp/