Shrimp Stir Fry with Baked Cauliflower Rice

The photo above shows buttery shrimps on a bed of cauliflower rice. This dish was pretty rubbish, the flavors were not punchy, the aromatics did not have time to work their magic and overall shrimp and cauliflower is a weird combination.

There are two lovely ingredients used in this recipe – pink Himalayan salt and MCT oil

Himalayan pink salt is one of the healthiest and most flavorful salts in the world. It comes from a region that stretches along the India-Pakistan border, and it’s harvested from the ancient evaporation ponds filled with seawater from the Indian Ocean. The high mineral content of Himalayan pink salt is what sets it apart from other types of salt, giving it its distinctive flavor and also making it a great choice for healthy cooking. Himalayan pink salt is rich in minerals such as calcium, magnesium, potassium, sodium, and iron. It’s also packed with essential trace elements like bromide, selenium, manganese, zinc, and iodine. These minerals work to help regulate the body’s electrolyte balance and can also aid in digestion, help with muscle cramps, and reduce inflammation. Himalayan pink salt is highly versatile and can be used in a variety of dishes. It works great as a finishing salt on cooked vegetables or as a seasoning for grilled meats. When used in baking, it adds flavor and complexity.

MCT oil is effectively your best coconut oil, cold pressed, organic and unprocessed. I used my usual excellent brand of coconut oil for this recipe.

I also could not find frozen cauliflower rice at the store, so I riced a whole cauliflower head and fried it gently in the MCT (coconut) oil for 8 minutes instead of baking.

What’s the difference between green onions, spring onions and scallions?

I used spring onions in this recipe.  Spring onions, scallions, and green onions are all members of the onion family (Allium cepa), but they differ from regular onions in several ways. Firstly, spring onions have a more mild flavor than regular yellow or white onions and they don’t form bulbs. Secondly, while most varieties of onion take around 4 months to mature and be harvested, spring onions can be harvested after only 8-10 weeks. This is why they are called “spring” onions—because they are harvested in the springtime. Spring onions also tend to have a longer green stem than scallions and green onions, which makes them ideal for adding color to salads or other dishes. While all three types of onion are often used interchangeably in cooking, it is important to note that each one has its own unique flavor profile. Spring onions have a slightly sweet and tangy flavor, scallions tend to be milder and almost grass-like, while green onions have a more intense pungency. By taking the time to understand the differences between the three types of onion, you can ensure that your dishes come out tasting just right. In conclusion, while all three types of onions belong to the same family, they have many distinct characteristics that set them apart. Spring onions are harvested in the springtime and have a more mild flavor than regular yellow or white onions. Scallions have a milder, grass-like flavor, while green onions are more pungent. Understanding the differences between each of these types of onions will help you make sure that your dishes come out tasting just right.