Vietnamese Cauliflower Fried Rice with Shrimp and Citrus Salad

Allergens

Shellfish

Ingredients

• 1 head cauliflower, riced
• 1 lb shrimp, peeled and deveined
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 large carrot, julienned
• 3 tbsp fresh cilantro, chopped
• 2 limes, juiced
• 3 cloves garlic, minced
• 2 tbsp coconut oil
• Salt and pepper, to taste

Instructions

1. In a large skillet or wok, heat the coconut oil over medium high heat. Add the cauliflower rice and cook until golden and crispy, about 5 7 minutes. Season with salt and pepper. Set aside.
2. In another pan, saute the shrimp until pink and cooked through, about 3 4 minutes per side. Season with salt and pepper. Set aside.
3. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, carrot, cilantro, and lime juice. Toss to mix well. Cook Time: Prep Time: Total Time: 20 minutes 20 minutes 40 minutes

Chef’s Insight

This dish showcases the perfect blend of clean, nutritious ingredients that will leave you feeling energized and refreshed.

Notes

Be sure to use fresh ingredients for the best flavor and nutritional benefits.