Shrimp Stir Fry with Baked Cauliflower Rice

Shrimp Stir Fry with Baked Cauliflower Rice

Ingredients

• 16 oz shrimp ((peeled, tail on))
• 2 inches ginger root ((peeled, tail on))
• 4 stalk green onions
• 2 garlic cloves
• 4 crimini mushrooms
• 1 inch lemon rind ((peeled, tail on))
• 2 tsp Himal ((peeled, tail on))
• 3 tbsp bacon fat
• 12 oz frozen riced cauliflower
• 2 tbsp oil

Instructions

1. Pre-heat your oven to 400F.
2. Spread your cauliflower rice on a sheet pan, drizzle liberally with MCT oil and sprinkle with pink salt.
3. Place in the oven when it comes to temperature, bake for 10 minutes.
4. Peel and slice your ginger root and garlic cloves.
5. Cut your green onion into 1 inch pieces.
6. Peel a slice of lemon rind off.
7. Heat a large skillet on medium heat.
8. When it comes to temperature add in the bacon fat and all of your aromatics.
9. Sauté until tender and fragrant.
10. Add in the shrimp and sauté, stirring often until they are pink and coiled.
11. Add in the coconut aminos and salt, stir another 2-3 minutes.
12. Remove from heat.
13. Serve your shrimp over a bed of baked cauliflower rice! Garnish with more green onion, sesame seeds or chili flakes!