Orange Shrimp

Cook time approx 30min


Cauliflower Rice:

24 ounce bag of frozen cauliflower rice

2 teaspoons avocado oil

1/2 teaspoon sea salt

pepper for taste

Orange Shrimp:

2 teaspoons avocado oil

1 lb raw peeled and deveined shrimp (not frozen)

1 cup orange juice

2 Tablespoons coconut aminos

2 Tablespoons raw honey

1 teaspoon apple cider vinegar

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

*optional* red pepper flakes

Garnish with green onions, sliced

Cauliflower Rice

  1. In a large skillet heat the avocado oil oven medium heat then add in the frozen cauliflower rice and allow the water to evaporate as you cook. Stir for 3-5 minutes.

  2. Once the cauliflower has softened add in the salt and pepper.

  3. Remove the skillet from the heat and set aside while cooking your shrimp but keep the cauliflower in the skillet so you can warm just before serving.

Orange Shrimp

  1. In a large skillet heat the avocado oil over medium heat.

  2. When hot cook shrimp for 1 minute on each side

  3. Move cooked shrimp to a separate dish

  4. Add to skillet: orange juice, coconut aminos, honey, apple cider vinegar, ground ginger, garlic powder and salt.

  5. Stir together and turn the skillet up to medium-high.

  6. Allow the sauce to simmer and thicken for 20 minutes while stirring occasionally. Sauce will begin out runny but will thicken, separate it with a spatula to identify.

  7. In the last 5 minutes of the sauce reducing, put your skillet of cauliflower rice back on a medium heat burner and stir for a few minutes until it’s heated through.

  8. After reducing the sauce for 20 minutes, add the shrimp back to the sauce and stir to coat the shrimp in that sticky orange sauce. Allow the shrimp to warm in the sauce before serving over cauliflower rice.

  9. Serve garnished with sesame seeds and green onion.