Shrimp Stir Fry with Baked Cauliflower Rice

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5 from 150 votes

Shrimp Stir Fry with Baked Cauliflower Rice

35 minutes


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


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

Originally posted 2019-02-20 18:25:56.

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