Makes 2 Servings
Macros: 249 cal, Fat 8g, Carbs 13g, Fibre 4g, Protein 32g
227 grams Shrimp (peeled, deveined)
1/4 tsp Chili Powder
1 tsp Avocado Oil (divided)
2 1/2 cups Cauliflower Rice
1 Red Bell Pepper (diced)
2 tbsps Coconut Aminos
2 stalks Green Onion (sliced)
Season the shrimp with the chili powder and heat a skillet over medium heat. Add half of the avocado oil and cook the shrimp for about 3 minutes per side. Remove and set aside.
In the same pan, add the eggs and scramble. Once cooked, remove and set aside.
Add the remaining avocado oil to the pan and cook the cauliflower rice and red pepper over medium heat. Let it cook undisturbed for 3 to 4 minutes, allowing the cauliflower rice to get crispy. Then stir and cook for 5 more minutes. Add the coconut aminos and stir.
Add the shrimp and egg back to the pan and stir. Top with the green onion, serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Season with toasted sesame oil, lime juice, hot sauce and/or chili flakes.
Additional Toppings: Add additional vegetables such as peas or carrots.
Make it Vegan: Use edamame and tofu instead of egg and shrimp.
No Coconut Aminos: Use tamari or soy sauce instead.