Clean Eating Shrimp Cauliflower Fried Rice for Meal Prep!

Shrimp Cauliflower Fried Rice 🍤🌱

Our Meal Prep game is STRONG today 💪

This makes for a really delicious, satisfying, quick, one-pan meal to eat immediately; but this is also one of our favorites for meal prep!

You can use pre-cut cauliflower rice to make this even quicker…it’s found just about everywhere these days.

My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.makes about 4 servings
Ingredients:

  • 1 small cauliflower head, broken into florets
  • 1 lb. raw shrimp, peeled and deveined
  • 1 Tbsp olive oil or avocado oil
  • 2 medium zucchini, cut into bite-sized pieces
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
  • 1 tsp garlic salt
  • 1 tsp ginger powder
  • 1 Tbsp sesame seeds

Instructions:

  1. Place cauliflower florets in a food processor and pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll turn it to mush.
  2. Heat oil in a large skillet or wok over medium-high heat.
  3. Add in shrimp, garlic salt and ginger powder, then stir fry for about 2 minutes.
  4. The shrimp doesn’t have to be entirely cooked through at this point.
  5. Next, stir in the veggies and cauliflower rice and stir fry for an additional 4 minutes, or until tender.
  6. Add in coconut aminos, and cook stirring constantly until most of the liquid has reduced; just a few minutes more.
  7. Remove from heat and sprinkle with sesame seeds.
  8. Enjoy immediately, OR:
  9. You can divide your shrimp cauliflower rice equally among 4 airtight containers and refrigerate for up to 4 days.
  10. Reheat it just before serving and enjoy!

❤Rachel

Clean Eating Shrimp Cauliflower Fried Rice for Meal Prep!


Clean Eating Shrimp Cauliflower Fried Rice for Meal Prep!

Ingredients


  • 1 small cauliflower head, broken into florets

  • 1 lb. raw shrimp, peeled and deveined

  • 1 Tbsp olive oil or avocado oil

  • 2 medium zucchini, cut into bite-sized pieces

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce

  • 1 tsp garlic salt

  • 1 tsp ginger powder

  • 1 Tbsp sesame seeds

Instructions


  1. Place cauliflower florets in a food processor and pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll turn it to mush.

  2. Heat oil in a large skillet or wok over medium-high heat.

  3. Add in shrimp, garlic salt and ginger powder, then stir fry for about 2 minutes.

  4. The shrimp doesn’t have to be entirely cooked through at this point.

  5. Next, stir in the veggies and cauliflower rice and stir fry for an additional 4 minutes, or until tender.

  6. Add in coconut aminos, and cook stirring constantly until most of the liquid has reduced; just a few minutes more.

  7. Remove from heat and sprinkle with sesame seeds.

  8. Enjoy immediately, OR:

  9. You can divide your shrimp cauliflower rice equally among 4 airtight containers and refrigerate for up to 4 days.

  10. Reheat it just before serving and enjoy!

https://cleanfoodcrush.com/shrimp-cauliflower-fried-rice-meal-prep/


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