Cauliflower 'Rice' Stir with Shrimp, Broccoli & Avocado
Nutritional Information
A satisfying one‑skillet keto meal: grated cauliflower stir‑fried with shrimp and broccoli, finished with sliced avocado for creamy whole‑food fat.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs raw shrimp, peeled and deveined
- 1 medium head cauliflower (to make rice)
- 1 cup broccoli florets
- 1 medium ripe avocado
- 1 inch fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon avocado oil (optional, minimal)
- 1 pinch sea salt
Core cauliflower and pulse in a food processor to a rice‑like texture (or grate manually). Set aside.
Heat a large skillet over medium heat and add the oil if using. Sauté garlic and ginger briefly, add shrimp and cook 2–3 minutes per side until opaque. Remove shrimp and set aside.
Add broccoli and cauliflower rice to the skillet, cooking 5–6 minutes until tender. Return shrimp to the pan, season with salt, toss to combine.
Divide between plates and top each serving with sliced avocado. Serve hot.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!