I’ve made this a couple of times now, and I seem to change it a little bit every time. Each time is as good as the time before, even if it’s a little different. This has such a fresh taste. The ginger and cilantro smell so good , and it makes a wonderful change to the plain cauli-rice.
- 10 oz. shrimp, peeled and deveined
- 6 oz. green beans, trimmed
- 1 small head of cauliflower, cut or processed into rice bits
- ginger – thumb size, peeled and minced
- 1 tsp chives, minced
- 2 cloves of garlic, minced, divided
- 1 tbsp coconut aminos
- 1 tbsp sesame seeds
- 3 tbsp cilantro
- 1 lime
- 1 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- pinch of salt and pepper
Preheat the oven to 400 degrees.
On a baking sheet mix the green beans with the olive oil, sea salt and pepper. Place in the oven for about 15 minutes, stirring halfway through until slightly charred and crispy.
In a medium bowl marinate the shrimp, coconut aminos, half the garlic, and half the ginger.
In a large pan heat some olive oil over high heat. Add the shrimp and marinade and cook 2-3 minutes, until shrimp is opaque. Remove from pan and set aside. In the same pan, turn down the heat to medium; add the sesame oil, the remaining garlic and ginger. Cook about 30-60 seconds, until fragrant. Add the cauli-rice. Cook the cauli-rice about 3-5 minutes, just until the cauli-rice is tender, not mushy. It should resemble the look of fried rice. Add the chives, and half the cilantro.
It’s time to plate. Layer cauli-rice, green beans, and then shrimp. Garnish with sesame seeds, cilantro, and a squeeze of lime. Serve. Eat. Enjoy.