“Delightful Thai Paleo Breakfast: Spicy Shrimp and Cauliflower Fried Rice”

Allergens

Shellfish (shrimp)

Ingredients

• 1. 2 cups cauliflower rice (pre
• riced or food processed) 2. 1 lb large shrimp, peeled and deveined 3. 2 eggs, beaten 4. 1/2 cup red bell pepper, chopped 5. 1/2 cup green onions, chopped 6. 2 cloves garlic, minced 7. 2 tbsp fresh cilantro, chopped 8. 1/4 cup coconut aminos 9. 2 tbsp avocado oil 10. 1 tsp fish sauce 11. 1/2 tsp ground coriander 12. 1/2 tsp ground cumin 13. Salt and pepper, to taste 14. Optional: lime wedges for garnish

Instructions

1. Heat avocado oil in a large skillet over medium high heat. Add shrimp and cook until pink, about 2 minutes per side. Remove from skillet and set aside.
2. In the same skillet, add cauliflower rice and cook until lightly browned, stirring occasionally, for 5 7 minutes.
3. Add garlic, ground coriander, and ground cumin, cooking until fragrant, about 1 minute.
4. Stir in coconut aminos, fish sauce, red bell pepper, and green onions. Cook for another 3 minutes, stirring frequently.
5. Make a well in the center of the skillet and pour beaten eggs into it. Scramble eggs within the cauliflower rice mixture.
6. Add cooked shrimp back to the skillet and mix well. Season with salt and pepper as desired.
7. Garnish with fresh cilantro and lime wedges, if using. Serve immediately.

Chef’s Insight

To truly capture the essence of Thai flavors, use fresh cilantro and lime instead of dried or bottled versions.

Notes

Serve this dish with additional lime wedges on the side for an extra burst of flavor.