“Keto Vietnamese Shrimp & Cauliflower Rice Bowl – A Delightful Fusion of Flavors”

Allergens

Shrimp, Coconut (in aminos)

Ingredients

• 1 cup riced cauliflower (preferably pre
• riced)
• 8 oz shrimp, peeled and deveined
• 2 cups vegetable broth
• 2 tbsp coconut aminos
• 1 tbsp fish sauce
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 2 cups baby spinach
• 1/2 lime
• Salt and pepper to taste

Instructions

1. Heat a large skillet over medium heat. Add the garlic and ginger, and sauté for 1 minute or until fragrant.
2. Add the shrimp to the skillet, cook for 2 minutes on each side, or until pink and cooked through. Remove from skillet and set aside.
3. In a separate pot, combine the vegetable broth, coconut aminos, fish sauce, and riced cauliflower. Bring to a boil, then lower heat and simmer for 5 minutes or until the cauliflower is tender. Season with salt and pepper to taste.
4. Add the baby spinach to the pot and stir until wilted.
5. To serve, divide the cauliflower rice mixture into two bowls. Top each bowl with cooked shrimp, green onions, and cilantro. Squeeze half a lime over each bowl and enjoy!

Chef’s Insight

The key to this dish is balancing the flavors and textures, from the tender shrimp to the aromatic cauliflower rice.

Notes

This recipe is designed to be visually appealing and packed with flavor while remaining low in carbs for a Keto-friendly lunch option.