Keto Vietnamese Brunch Bowl: Shrimp & Cauliflower Fried Rice with Avocado Mousse

Allergens

Shellfish (shrimp) - Tree nuts (almond milk)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cups riced cauliflower
• 2 tablespoons coconut oil
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 teaspoon fish sauce
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 avocado
• 1/4 cup almond milk
• 1 tablespoon lemon juice
• 1/4 cup chopped cilantro
• 1/4 cup diced red bell pepper
• 2 eggs, soft
• boiled and halved
• Optional: keto
• friendly soy sauce or tamari for serving

Instructions

1. In a large skillet, heat 1 tablespoon of coconut oil over medium high heat. Add the shrimp and cook until pink and cooked through. Remove from skillet and set aside.
2. To the same skillet, add another tablespoon of coconut oil. Sauté green onions and garlic until fragrant.
3. Add riced cauliflower to the skillet and cook for 5 7 minutes or until tender. Season with fish sauce, salt, and pepper.
4. In a food processor, blend avocado, almond milk, lemon juice, and a pinch of salt until smooth and creamy. e) To assemble the dish, divide cauliflower rice among 6 bowls. Top with shrimp, avocado mousse, soft boiled eggs, cilantro, and red bell pepper.

Chef’s Insight

For an authentic Vietnamese touch, use fish sauce and keto-friendly soy sauce or tamari to season the dish.

Notes

Ensure the avocado mousse is smooth and creamy for a luxurious mouthfeel. - Adjust seasoning to taste with additional salt, pepper, or fish sauce as needed.