Yield 2 servings
A quick, easy, healthy meal made in about 15-20 minutes! If making your own cauliflower rice, see instructions in blog post.
1-2 Tablespoons Sambal Oelek (It's hot! Start with 1T and if it's not hot enough for you add more)
2 Tablespoons Honey
1 Tablespoon Dijon mustard
optional- 1-2 Tablespoons coconut milk or coconut cream if you want to make the sauce creamier and mellow out the heat
1 ripe avocado, peeled and sliced
3-4 Tablespoons olive oil (separated)
5 cups riced cauliflower (see instructions in post if making your own)
sea salt, pepper
10 ounces raw shrimp, deveined, shells and tail removed
2 eggs, fried
1 Tablespoon chives for garnish
In a small bowl, whisk together Sambal Oelek, mustard and honey and coconut milk or cream if using
Set sauce aside
Peel and slice avocado, set aside
You are going to have two pans going at once. The cauliflower and the eggs will be cooked in one large pan, and the shrimp in a small pan.
Heat a large pan on medium for two minutes, add olive oil (enough to cover bottom of pan)
When olive oil is hot but not smoking add cauliflower rice, stirring here and there, cook for 6 minutes (adding eggs the last 3 minutes)
Heat a small pan on medium/high heat for two minutes
Add a olive oil to each coat bottom of pan
When oil is hot, add shrimp to small pan, cooking and tossing for 2-3 minutes add sambal oelek mixture to pan, toss for one more minute and turn off heat.
Season cauliflower with sea salt and pepper, then use a spatula to push cauliflower to one side of pan.
Add a little more olive oil to pan. Gently crack two eggs into the pan, turn heat down to medium and cook until whites are set and yolks are runny, season eggs to taste
Place cauliflower rice into bowls, pour shrimp and sauce over cauliflower rice, add avocado slices and fried egg, garnish with chives. Enjoy!
Recipe by The Organic Kitchen Blog and Tutorials at https://www.theorganickitchen.org/spicy-shrimp-and-cauliflower-rice-bowl-paleo-whole-30/