Ingredients

The following ingredients have 4 Servings
  • 4 cups riced cauliflower (about 1 head)
  • 2 heads of broccoli (cut into florets (about 5 cups))
  • 1 lb shrimp (peeled and deveined)
  • 1 tbsp avocado oil (divided)
  • 1 tbsp toasted sesame seeds (for garnish - omit for AIP)
  • Chopped green onions (for garnish)
  • 1/4 cup coconut aminos
  • 2 tbsp apple cider vinegar (or rice vinegar)
  • 2 tsp avocado oil
  • 2 tsp toasted sesame oil (sub with avocado oil for AIP)
  • 4 garlic cloves
  • 1/2 inch fresh ginger
  • 1/2 tsp sea salt
  • 1/2 tsp red pepper flakes (omit for AIP)
  • 1/4 tsp ground black pepper (omit for AIP)

Instruction

  • Preheat oven to 400 degrees F, and grease a large baking sheet or line it with parchment paper.
  • Place cauliflower on one side of the baking sheet and drizzle with 1 tsp avocado oil. Toss to coat.
  • Place broccoli florets at the center and drizzle with 2 tsp avocado oil. Toss to coat.
  • Roast for 15 minutes, tossing halfway through.
  • Make the "soy" garlic sauce while the veggies are roasting. Place all ingredients for the sauce in a blender and blend until smooth.
  • Add the shrimp to the baking sheet.
  • Pour the sauce over the shrimp and broccoli, and toss lightly to coat.
  • Bake for 8-10 minutes until the shrimp are cooked through and turn opaque and pink.
  • Place the cauliflower rice in a bowl and top with shrimp and broccoli.
  • Garnish with toasted sesame seeds and green onions before serving.