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2 cups Riced Cauliflower
½ lb Raw Shrimp, Peeled, deveined and tailed
1 tbsp Olive Oil
2 Zucchini,Cut into bite sized pieces
1 Red Bell Pepper
1 Yellow Bell Pepper
2 tbsp Coconut Aminos or Low Sodium Soy Sauce
1 tsp Ginger Powder
1 tbsp Toasted Sesame Seeds
1
Clean Shrimp and remove shells and tails. Place on drying rack or on paper towels.
2
Chop zucchini into bite sized pieces and set aside. Dice bell peppers and set aside separately.
3
Heat oil in a large skillet over medium high heat.
4
Add shrimp and bell peppers. cook for 1-2 minutes. Shrimp does not need to be fully cooked at this time.
5
Add riced cauliflower and half seasoning and cook for 2-3 minutes or until small amounts of cauliflower begins to brown. Add Zucchini and remaining seasoning and soy sauce. Cook, stirring every 10 seconds or so. remove from heat and sprinkle with toasted sesame seeds.
Plate and enjoy!
Nutrition info from:Â https://www.verywellfit.comÂ
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Ingredients
2 cups Riced Cauliflower
½ lb Raw Shrimp, Peeled, deveined and tailed
1 tbsp Olive Oil
2 Zucchini,Cut into bite sized pieces
1 Red Bell Pepper
1 Yellow Bell Pepper
2 tbsp Coconut Aminos or Low Sodium Soy Sauce
1 tsp Ginger Powder
1 tbsp Toasted Sesame Seeds
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