This post may contain affiliate links, which means I make a small commission off items you purchase at no additional cost to you. Please read my disclaimer page.
Cauliflower Rice Shrimp Bowl
- Yield: 2 servings 1x
- Category: Lunch
- Method: Stovetop
Ingredients
Scale
14 oz wild shrimp (I use cooked frozen)
4 cups cauliflower rice
2 cups broccoli, chopped
1 cup mushrooms, sliced
4 garlic cloves
2 Tbsp olive oil for cooking
Salt and pepper to taste
Cilantro for topping
Optional: 3-4 Tbsp coconut aminos
Instructions
- Start by sautéing the broccoli florets in olive oil in a covered pan for about 5 minutes (a little below medium heat) with salt and pepper.
- If shrimp is frozen, thaw in cold running water then de-shell.
- In a separate skillet on medium heat, add olive oil and the cauliflower rice, salt, pepper, and one minced garlic clove. Cook a couple minutes until softened.
- Add the shrimp to the broccoli pan. Also add some mushrooms at the same time.
- After about 4 minutes or until the shrimp is heated through, put the shrimp/broccoli/mushroom combo into the cauliflower rice skillet. Stir it all together and cook a minute. If desired, add coconut aminos for extra flavor.
- Place into a bowl and top with cilantro.
Equipment
Buy Now →Recipe Card powered by
