Ingredients

The following ingredients have 2 Servings
  • 12 Ounce Frozen cauliflower rice
  • 1/2 Cup Shredded carrots
  • 3 scallions, chopped
  • 1 1/2 Tablespoons Soy Sauce (use coconut aminos for gluten free)
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon Minced ginger
  • 1 Pound Shrimp, peeled, deveined, and chopped
  • 8-10 Large lettuce cups

Instruction

  • In a heavy bottom skillet, over medium heat, add the cauliflower rice, shredded carrots, scallions, soy sauce, sesame seed oil and ginger. Cook until the cauliflower rice is tender, about 8 minutes.
  • Add the shrimp to the skillet and let cook for about 5 minutes or until shrimp is pink and cooked through. Remove from the heat.
  • Place the lettuce cups on a large platter. Evenly fill each lettuce cup with the shrimp mixture. 1/4 of the mixture per serving