Vietnamese Keto Shrimp and Cauliflower “Rice” Bowl with Miso-Ginger Dressing

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz large shrimp, peeled and deveined 1 small head cauliflower, riced (about 4 cups) 2 cups mixed leafy greens 1 medium carrot, julienned 1/2 cup chopped red bell pepper 2 tbsp sesame seeds, toasted 3 tbsp coconut oil Salt and black pepper, to taste Fresh cilantro leaves, for garnish Miso
• Ginger Dressing: 2 tbsp white miso paste 1 tbsp rice vinegar 1 tbsp freshly grated ginger 1 tsp honey (or keto
• friendly sweetener) 1/2 tsp minced garlic 2 tbsp avocado oil

Instructions

1. In a large bowl, combine the shrimp with a pinch of salt and pepper. Set aside.
2. Prepare the Miso Ginger Dressing: In a small bowl, whisk together miso paste, rice vinegar, grated ginger, honey, minced garlic, and avocado oil until well combined. Set aside.
3. Heat 1 tbsp of coconut oil in a large skillet over medium heat. Add the riced cauliflower and cook for about 5 minutes or until tender, stirring occasionally. Season with salt and pepper to taste, then transfer to a serving plate.
4. In the same skillet, add another tbsp of coconut oil and sauté the shrimp until pink and cooked through, about 2 3 minutes per side. Set aside.
5. Assemble the bowls: Divide the cauliflower "rice" among two bowls, then top with mixed greens, carrot, red bell pepper, and cooked shrimp. Drizzle each bowl generously with Miso Ginger Dressing, sprinkle with toasted sesame seeds, and garnish with fresh cilantro leaves.

Chef’s Insight

To elevate this dish even further, consider using a mix of different colored vegetables for added visual impact.

Notes

Use fresh ingredients for the best flavor and texture.