Ingredients:
- 16 ounces shrimp, small uncooked, shelled and deveined
- 2 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- 3/4 cup carrots, diced
- 3/4 cup red pepper, diced
- 3/4 cup orange pepper, diced
- 4 cups riced cauliflower
- 2 tablespoons reduced sodium soy sauce
- 2 stalks green onion, thinly sliced
- Salt and pepper to taste
Directions:
In a medium sized bowl, season shrimp with salt and pepper. Heat a wok or large skillet over high heat. Add one tablespoon of oil to the pan and place shrimp in one even layer. Allow the shrimp to cook for 30 seconds, and then flip over and cook for another 30 seconds. Once shrimp are pink and cooked thoroughly, place on a large plate. Decrease the heat to medium-high and add one tablespoon of oil. Once the oil is hot, add the minced garlic and stir-fry for 30 seconds, until fragrant but not browned. Add the onions and carrots and cook for 2 minutes, until tender. Add the peppers and cook for 1 minute. Add the cauliflower, stir to combine. Spread the cauliflower mixture out evenly in the pan so that it has more area to fry, allow to cook without stirring for about 2 minutes. Mix the rice and lower heat to medium and cover the pan and cook until the cauliflower rice is tender, about 5 to 7 minutes. Add the soy sauce, stirring to combine. Add the shrimp, stir, and cook for a few more minutes. Garnish with sliced green onions.
Nutrition Information per Serving:
Calories: 246 Protein: 37g Carbs: 18g Fat: 9g
