Ingredients

The following ingredients have 4 Servings
  • 1 tbsp extra virgin olive oil
  • 1/2 red bell pepper (diced)
  • 1/2 yellow bell pepper (diced)
  • 1 cup shredded carrots
  • 1 lb shrimp (tail removed and deveined)
  • 1/2 tbsp ground ginger
  • 1/2 tbsp minced garlic
  • 1 tsp black pepper
  • 1/4 cup coconut aminos
  • 1 tbsp rice wine vinegar
  • 1 tbsp chili paste
  • 8 oz cauliflower rice (frozen and thawed)
  • 1/2 cup green peas (frozen)

Instruction

  • Add extra virgin olive oil to a large skillet and bring to medium heat. Add bell peppers and shredded carrots to the skillet. Cook 5 minutes just until the veggies are tender, stirring them occasionally.
  • Add the shrimp the skillet with ginger, garlic and black pepper. Stir and cook 3-4 minutes then flip the shrimp.
  • Once the shrimp is cooked, add the coconut aminos, chili paste, rice wine vinegar and green peas to the pan. Stir and cook another 5-6 minutes until cauliflower rice is coated in the sauce and soft.
  • Serve immediately garnished with sliced green onions. Store in the refrigerator up to 5 days.