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Serves
Shrimp Stir Fry with Baked Cauliflower Rice
Put this quick, keto-friendly dish on your meal plan. Shrimp sautéed in bacon fat and MCT oil makes for a perfect low carb, high-fat keto stir fry ready in less than 30 minutes.
Prep Time10 Mins
Cook Time20 Mins
Total Time30 Mins
Ingredients
- 16 oz (1lb) shrimp, peeled tail on
- 2 inch nub of ginger root
- 4 stalks green onion
- 2 garlic cloves
- 1 inch piece of lemon rind
- 2 tsp pink Himalayan salt, more to taste
- 3 tbsp bacon fat
- 12 oz frozen riced cauliflower
- 2 tbsp MCT oil (Coconut 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
Fats 25g
Protein 25g
Net Carbs 9g