This is one of our fav low-carb + gluten-free creation that my family is obsessed with! So yummy + filling and made with only protein + veggies — and zero heavy carbs. It can also easily be made vegetarian or vegan with the swap of 1-2 ingredients!
INGREDIENTS:
Shrimp, cut into bite-sized pieces (for 2 people I use: 20 medium shrimp or 10 large)
2 cups cauliflower rice (or 1 cup (uncooked) brown rice)
Mixed vegetables, small frozen bag (I typically get a mix of corn, peas, carrots and green beans)
Bean sprouts (small bag)
1 small onion, chopped
2 cage-free eggs, scrambled
Soy-sauce, low-sodium
2 tbsp olive oil
1 tsp butter (for eggs)
TIPS:
*Every ingredient I use is organic to avoid toxic pesticides + GMOs (genetically modified or bioengineered food)
*Wild or sustainably-raised seafood is best. Always AVOID farm-raised seafood
*Using cauliflower rice makes this a low-carb meal but you can use brown rice instead if you don't mind the extra carbs
*You can use tofu instead of shrimp or chicken to make this vegetarian and omit the eggs as well to make it vegan
*We love Country Crock plant-based butter
DIRECTIONS:
1. I always start my rice first (in a separate pot) so it can cook itself while I’m cooking the rest!
2. Add olive oil to a deep pan and turn heat to medium.
3. Add onion and frozen vegetables and cook until onion is no longer transparent and vegetables are fully thawed and cooked.
4. Add shrimp and stir until fully cooked
5. Next, add in the bean sprouts and approximately 2-3 tbsp of soy sauce. You can always put a lid on to help steam these and cook them a bit faster.
6. In a separate small pan, scramble eggs, then once cooked, add to the deep pan and mix in.
7. Add desired amount of cooked rice to bowl, top with shrimp and veggie mix, and enjoy!
