Clean Eating Shrimp Cauliflower Fried Rice for Meal Prep!

My Meal Prep game is STRONG today! This makes for a really delicious, satisfying, quick, one-pan meal to eat immediately; but this is also one of my favorites for meal prep! You can use pre-cut cauliflower rice to make this even quicker...it's found just about everywhere these days.

PREP TIME: 10 minutes

COOK TIME: 15 minutes

TOTAL TIME: 25 minutes

SERVINGS: 4 servings

INGREDIENTS:

1 small Cauliflower head, broken into florets

1 pound raw Shrimp, peeled and deveined (I get pre-peeled and deveined shrimp from the grocery store.)

1 tablespoon Olive Oil or Avocado Oil

2 medium Zucchini, cut into bite-sized pieces

1 Red Bell Pepper, diced

1 Yellow Bell Pepper, diced

2 tablespoons Coconut Aminos, Bragg's Liquid Aminos, or Low Sodium Soy Sauce

1 teaspoon Garlic Salt

1 teaspoon Ginger Powder

1 tablespoon Sesame Seeds

DIRECTIONS:

1. Place cauliflower florets in a food processor and pulse until broken into rice-sized pieces. Do not over-pulse, or you'll turn it to mush.

2. Heat oil in a large skillet or wok over medium-high heat.

3. Add in shrimp, garlic salt and ginger powder, then stir fry for about 2 minutes.

4. The shrimp doesn't have to be entirely cooked through at this point.

5. Next, stir in the veggies and cauliflower rice and stir fry for an additional 4 minutes, or until tender.

6. Add in the coconut aminos or soy sauce, and cook stirring constantly until most of the liquid has reduced; just a few minutes more.

7. Remove from the heat and sprinkle with sesame seeds.

8. Enjoy immediately, OR: You can divide your shrimp cauliflower rice equally between 4 airtight containers and refrigerate for up to 4 days.

9. Reheat it just before serving and enjoy!