Vietnamese Shrimp & Cauliflower Rice Bowl with Spicy Lemongrass Dressing (Gluten-Free)

Allergens

None, unless using pre-packaged cauliflower rice which may contain gluten or other allergens depending on brand.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cups cauliflower rice
• 2 cups mixed vegetables (bell pepper, carrot, bean sprouts)
• 4 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 3 tbsp coconut oil
• Salt and black pepper to taste For the Spicy Lemongrass Dressing:
• 2 lemongrass stalks, finely chopped
• 2 cloves garlic, minced
• 1 fresh red chili, deseeded and finely chopped
• 1/4 cup lime juice
• 2 tbsp fish sauce
• 1 tsp honey
• 1/2 tsp ground black pepper

Instructions

1. In a large skillet, heat the coconut oil over medium high heat. Add the shrimp and cook until pink and opaque, about 3 4 minutes per side. Season with salt and pepper and set aside. Prepare the cauliflower rice according to package instructions or by pulsing in a food processor. Sauté the cauliflower rice in the same skillet for 5 6 minutes until tender and slightly golden. Season with salt and pepper. In a blender, combine lemongrass, garlic, red chili, lime juice, fish sauce, honey, and black pepper. Blend until smooth to create the dressing. To serve, divide the cauliflower rice among 4 bowls, top with sautéed shrimp, mixed vegetables, green onions, and fresh cilantro. Drizzle with spicy lemongrass dressing and enjoy!

Chef’s Insight

To maximize the flavor of the spicy lemongrass dressing, let it sit for at least 30 minutes before using.

Notes

Feel free to adjust the heat level of the dressing according to your taste preferences.