Shrimp Fried Cauliflower Rice

Ingredients

1 lb medium-large raw shrimp peeled and deveined

1 tsp tapioca flour or arrowroot*

Sea salt and black pepper

2 Tbsp avocado oil or ghee divided

3 eggs whisked

1 1/2 cups carrots diced

1 bunch scallions white and green parts separated - thinly sliced

1 inch chunk fresh ginger peeled and minced about 2 tsp

3 cloves garlic minced

12 oz cauliflower rice fresh or frozen. If frozen, thaw first.

1/4 cup coconut aminos (this is a paleo and Whole30 friendly equivalent of soy sauce)

1 tbsp pure sesame oil

Sea salt to taste

Directions

In a bowl, toss the shrimp with the tapioca or arrowroot, salt and pepper.
Heat a large nonstick skillet over medium high heat.
Once hot, add 1 Tbsp avocado oil or ghee.
Add shrimp in a single layer and cook 1-2 minutes per side until opaque, careful not to overcook.
Remove to a plate and turn the heat to medium.
With the skillet over medium heat, add the whisked eggs and cook until just set, breaking them up with your spatula.
Set them aside with the shrimp.
Add the second tablespoon of oil or ghee to the skillet and adjust heat medium high.
Add the diced carrots and cook, stirring, 3-4 minutes or until fork tender.
Then add in the white part of the scallions, ginger, and garlic and stir to combine.
Cook another minute until fragrant.
Add in the cauliflower rice, coconut aminos and sesame oil and stir to combine.
Cook about 2-3 minutes to soften the cauliflower rice.
Add in the shrimp and eggs and stir and cook 30-60 seconds to heat through, then remove from heat.
Garnish with the green part of the scallions and additional coconut aminos or salt and pepper to taste.
Serve right away.
Leftovers can be saved in the sealed container in the refrigerator for up to 4 days.
Enjoy!

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