15 Minute Honey Sriracha Shrimp Rice Bowls
Serves: 2
Cook Time: 15 minutes
INGREDIENTS
For the rice
- 2 tablespoons ghee
- 1 bag cauliflower rice
- 1/2 teaspoon garlic powder
- salt, to taste
For the shrimp
- 2 tablespoons ghee
- 1/2 pound deveined, peeled raw shrimp
- 1/2 cup coconut aminos
- 1/3 cup honey
- 1/4 cup sriracha
For garnish
- fresh mint
- green onions, chopped
DIRECTIONS
- Place a large saute pan over medium heat. Add 2 tablespoons of ghee then add cauliflower rice, garlic powder and salt. Cook for about 15 minutes, tossing to keep the cauliflower rice from browning too much.
- While the cauliflower rice cooks, place another large saute pan over medium heat and add 2 tablespoons of ghee. Pat shrimp dry then sprinkle with salt. Once pan is hot, add all shrimp and cook for 2 minutes per side. Once cooked through, remove shrimp and set aside. To the pan, add coconut aminos, honey, and sriracha. Whisk together and turn heat up to medium-high heat. Bring to a low boil. This will take about 8 minutes or less. Once the sauce has reduced and coats the back of a spoon, add shrimp back to the pan with the sauce and toss to coat the shrimp in the sauce.
- Place rice in 2 bowls then add the shrimp and sauce to each bowl. Garnish with mint and green onions!
Recipe by: Juli at Paleomg.com
