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!
Author:Cristina Curp
Prep Time:8 minutes
Cook Time:15 minutes
Total Time:23 minutes
Yield:3-41x
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!