By Maisie St.+James
Heat 1/2 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet, seasoning with a pinch of salt and black pepper. Stir-fry until they turn pink and are cooked through, about 3-4 minutes. Then, remove shrimp from the pan and set aside.
In the same skillet, add the remaining 1/2 tablespoon of avocado oil. Add the grated ginger and stir-fry until fragrant, about 30 seconds.
Add the sliced red bell pepper, snap peas, and carrot to the skillet. Stir-fry the vegetables for about 3-4 minutes, or until they are just tender but still crisp.
Return the shrimp to the skillet with the vegetables. Add 1 tablespoon of coconut aminos and stir well to combine. Cook for another 1-2 minutes to heat through.
In another pan, briefly heat the cauliflower rice over medium heat, seasoning with a pinch of salt, until warmed, about 2-3 minutes.
Serve the shrimp and vegetable stir-fry over the warmed cauliflower rice. Adjust seasoning with additional salt and pepper if desired, and enjoy!
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By Maisie St.+James
This Asian Stir-Fry Seafood Quick Meals recipe is ready in 20 minutes and features shrimp, peeled and deveined, cauliflower rice, snap peas and other delicious ingredients. Contains 280 calories total.
Heat 1/2 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet, seasoning with a pinch of salt and black pepper. Stir-fry until they turn pink and are cooked through, about 3-4 minutes. Then, remove shrimp from the pan and set aside.
In the same skillet, add the remaining 1/2 tablespoon of avocado oil. Add the grated ginger and stir-fry until fragrant, about 30 seconds.
Add the sliced red bell pepper, snap peas, and carrot to the skillet. Stir-fry the vegetables for about 3-4 minutes, or until they are just tender but still crisp.
Return the shrimp to the skillet with the vegetables. Add 1 tablespoon of coconut aminos and stir well to combine. Cook for another 1-2 minutes to heat through.
In another pan, briefly heat the cauliflower rice over medium heat, seasoning with a pinch of salt, until warmed, about 2-3 minutes.
Serve the shrimp and vegetable stir-fry over the warmed cauliflower rice. Adjust seasoning with additional salt and pepper if desired, and enjoy!
Calories per Serving: 280
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