“Scrumptious Vietnamese Gluten-Free Dinner Feast: Shrimp & Vegetable Stir Fry with Cauliflower Rice”

Allergens

Shrimp (Seafood), Soy (Soy/Tamari)

Ingredients

• Large shrimp, peeled and deveined (1 lb)
• Cauliflower rice (2 cups)
• Olive oil or avocado oil (2 tbsp)
• Carrots (2 medium, thinly sliced)
• Bell pepper (1 large, thinly sliced)
• Onion (1 small, thinly sliced)
• Garlic cloves (3, minced)
• Fresh ginger (1 tbsp, grated)
• Low
• sodium soy sauce or tamari (2 tbsp)
• Fish sauce (1 tbsp)
• Honey (1 tbsp)
• Lime juice (1 lime, juiced)
• Green onions (3, chopped)
• Cilantro leaves (1/4 cup, chopped)
• Salt and pepper to taste

Instructions

1. In a large pan or wok, heat the oil over medium high heat. Add shrimp and cook until pink and cooked through, about 3 minutes per side. Remove from pan and set aside.
2. Add cauliflower rice to the same pan and sauté for 5 7 minutes, stirring occasionally, until golden brown.
3. In a separate pan, heat another tbsp of oil and sauté carrots, bell pepper, onion, garlic, and ginger for 5 minutes or until vegetables are tender crisp.
4. Add cooked shrimp back to the vegetable mixture and stir in soy sauce, fish sauce, honey, and lime juice. Cook for another 2 3 minutes.
5. Season with salt and pepper to taste.
6. Serve cauliflower rice topped with the shrimp and vegetable stir fry, garnished with green onions and cilantro leaves.

Chef’s Insight

The combination of flavors and textures in this dish truly represents the essence of Vietnamese cuisine, making it an ideal choice for those seeking an authentic gluten-free experience.

Notes

This dish is low in saturated fats and high in protein, making it a nutritious choice for any gluten-free meal plan.