1 Head – Riced Cauliflower
1 lb – shrimp, peeled & deveined
1 bunch – scallions – diced (separate green and white)
1/2 med – white onion, diced
3 cloves – Garlic, minced
1 tbsp – Ginger paste
2 tbsp – Sesame oil
2 lg – eggs
3 tbsp – Coconut Aminos (or soy sauce)
Salt & Pepper – to taste
in a large pan (or wok), add 1 tbsp Sesame oil, 1 clove minced garlic, 1/2 tbsp ginger paste, heat and add shrimp sautéing until shrimp is cooked (it will plump up and pink in color). Remove from heat and set aside (you can dice the shrimp up before or after this step). Add two eggs, scramble, remove and set aside.
Add remaining garlic, ginger paste, and Sesame oil with white onion, and the white half of scallions, sauté until translucent.
Add scrambled eggs & riced cauliflower, mix together well. Pour in coconut aminos and blend together. Lastly, add green portion of scallions and shrimp. Stir together ensuring heated thoroughly. Salt & pepper to taste. Serve immediately. Enjoy!
Yields: 8 servings, serving size: 1
Calories 118, Fat 5.4, Carbs 6.7, Fiber 2, Protein 10.4, Net Carbs 4.7