A quick, one pan vegetable stir fry meal with lemony shrimp!
Pour olive oil into a small bowl. To zest lemon use a microplane to scrape off the yellow skin of the lemon, as soon as the white is exposed move to another area. Add zest, lemon juice, sea salt and cayenne to olive oil. Use microplane to grate garlic. Add to olive oil mixture and whisk well. Set Aside.
Prep the veggies as directed above
Place a large non stick or cast iron frying pan on med/high heat for 60 seconds, add 2 Tablespoons olive oil to pan. Allow oil time to get hot. When oil shimmers, add shallots to pan. Cook shallots for two minutes stirring often. Add cauliflower rice, cook for 2 minutes stirring frequently.
Add green beans and zucchini. Stir fry for 3-4 minutes, stirring frequently. Add tomatoes. Season generously with sea salt and pepper, stir and immediately pour veggies into two bowls.
Place pan back on heat, add 1 tablespoon olive oil. Toss in shrimp. Cook for 3 minutes (90 seconds each side) until shrimp is just cooked through. Don't overcook or you will have rubbery shrimp. Sprinkle with sea salt and pepper.
place shrimp on top of each bowl. Whisk dressing, drizzle over shrimp and vegetables. Enjoy!