Paleo Vietnamese Brunch Delight: Shrimp & Cauliflower Rice Bowl with Fresh Herbs

Allergens

Shrimp, Coconut, Nuts

Ingredients

• 12 oz large shrimp, peeled and deveined
• 1 medium cauliflower, grated or riced
• 1/4 cup coconut milk
• 1 tbsp fish sauce
• 1 tsp sesame oil
• 1/2 tsp ground black pepper
• 1/4 tsp salt
• 2 cups fresh mixed herbs (Thai basil, mint, and cilantro)
• 1 cup bean sprouts
• 1 lime, juiced
• 1 small red onion, thinly sliced
• 1/4 cup roasted peanuts, roughly chopped

Instructions

1. In a large bowl, combine grated cauliflower, coconut milk, fish sauce, sesame oil, black pepper, and salt. Mix well and set aside. Heat a non stick skillet over medium heat. Add the shrimp and cook for 2 3 minutes on each side or until pink and cooked through. Remove from skillet and let cool slightly, then chop into bite sized pieces. In the same skillet, add the seasoned cauliflower rice and cook for about 5 7 minutes, stirring occasionally, until tender and golden brown. To serve, divide the cooked cauliflower rice among two bowls. Top with chopped shrimp, fresh mixed herbs, bean sprouts, lime juice, sliced red onion, and roasted peanuts.

Chef’s Insight

The key to this dish is balancing flavors and textures. Make sure to adjust seasonings to taste, and feel free to add more or less of any ingredient to suit your preference.

Notes

Be sure to use fresh herbs for the best flavor and aroma.