Shrimp Stir Fry with Baked Cauliflower Rice
With plenty of bacon fat and MCT oil, this shrimp keto stir fry with baked cauliflower rice makes for a delicious evening low-carb meal!
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 23 minutes
- Yield: 3-4 1x
- Category: Dinner
- Cuisine: American
Scale
Ingredients
- 16oz (1lb) shrimp (peeled, tail on)
- 2 inch nub of ginger root
- 4 stalks green onion
- 2 garlic cloves
- 4 baby bella mushrooms
- 1inch piece of lemon rind
- 2 tsp pink Himalayan salt, more to taste
- 3 tbsp. bacon fat
- 1–2 tbsp coconut aminos
- 12oz frozen riced cauliflower
- 2 tbsp. MCT oil
Instructions
- Pre-heat your oven to 400F.
- Spread your cauliflower rice on a sheet pan, drizzle liberally with MCT oil and sprinkle with pink salt.
- Place in the oven when it comes to temperature, bake for 10 minutes.
- Peel and slice your ginger root and garlic cloves. Cut your green onion into 1 inch pieces. Peel a slice of lemon rind off.
- Heat a large skillet on medium heat. When it comes to temperature add in the bacon fat and all of your aromatics. Sauté until tender and fragrant.
- Add in the shrimp and sauté, stirring often until they are pink and coiled. Add in the coconut aminos and salt, stir another 2-3 minutes. Remove from heat.
- Serve your shrimp over a bed of baked cauliflower rice! Garnish with more green onion, sesame seeds or chili flakes!
Nutrition
- Calories: 357
- Fat: 24.8
- Carbohydrates: 9
- Protein: 24.7
Keywords: keto stir fry