1 – 12 ounce package fresh or frozen shrimp, peeled and deveined
1/2 teaspoon sesame oil
1 teaspoon avocado oil
1 tablespoon fresh grated ginger
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
2 eggs, lightly beaten
1 tablespoon avocado oil, divided
1–10 ounce package Super Blend veggie mix (found in the produce section)
1– 1 pound package riced cauliflower (found in the produce section)
1/3 cup green onion
2 tablespoons fresh cilantro, chopped for garnish
Thaw shrimp, if frozen.
In a medium bowl mix thawed shrimp with sesame and avocado oil, ginger, garlic, salt and red pepper flakes. Set aside.
Heat 1 teaspoon avocado oil in a extra-large skillet or wok over medium heat. Add eggs and cook, without stirring, until set, turning once. Remove and chop cooked egg. Set aside.
In the skillet or wok, heat olive oil over medium-high heat. Add the shrimp mixture and stir fry until shrimp are opaque. Remove shrimp from skillet or wok and set aside.
Add add 1 teaspoon avocado oil to pan and cook the Super Blend for about 2 minutes just until veggies start to soften.
Add the cauliflower along with the remaining teaspoon of oil; cook and stir 4-5 minutes or until cauliflower starts to soften and begins turning brown.
Add the cooked shrimp, egg, and green just until the mixture is hot.
Garnish shrimp mixture with cilantro. Serve with lime wedges.
Super Blend contains: Brussels sprouts, kohlrabi, broccoli, carrots, and kale.