I know cauli rice is all the rage right now, but let me tell you, broccoli rice is also A WINNER! Broccoli is a nutrition powerhouse - packed with fiber, potassium, folate, vitamin c and vitamin k. Plus, the texture of broccoli is great for "rice" and works really well with the Tahini Sriracha Sauce I made for this recipe. Cece's Veggie Co makes the whole ricing thing... easy. If I had to hand grate all that Brocolli - this meal would not be happening. Convenience is key! This whole recipe takes all in all about 20 minutes and is very tasty. Hope you enjoy!
Ingredients:
Directions:
Heat up avocado oil in a large pan or wok. When hot, add in 1 container of Cece's Veggie Co organic riced broccoli and mix well with the oil. Let it cook on medium - high for 10 minutes while mixing frequently.
While "rice" is cooking, prepare the sauce. My favorite way to make a sauce is to add all ingredients into a mason jar and SHAKE! Makes it super easy and causes less of a mess. Add tahini, sesame oil, honey, rice wine vinegar, ginger powder, and garlic powder into a mason jar. Shake well. Set sauce aside.
In the wok, move the "rice" to one side to make room for the shrimp. Add in a splash more avocado oil and then place the defrosted shrimp (I defrost in lukewarm water for 2 hours before) into the wok. I season with some chili lime seasoning (from Trader Joe's) and let it cook for 5- 7 minutes, flipping in the middle. Shrimp tends to cook very fast!
Once the shrimp is cooked, pour the sauce on top of the rice and shrimp in the wok and toss. Let it all heat up together for 1-2 minutes before serving.
Option to top with more sriracha and sesame seeds! Enjoy!
As mentioned above, for the broccoli rice, I used Cece's Veggie Co Organic Riced Broccoli. I love and use this brand regularly and truly believe they make eating vegetable fun and accessible. Check out their full line of products here and see where you can get there near you here. I am proud that this recipe is in partnership with the brand.
Ingredients
Directions
Heat up avocado oil in a large pan or wok. When hot, add in 1 container of Cece's Veggie Co organic riced broccoli and mix well with the oil. Let it cook on medium - high for 10 minutes while mixing frequently.
While "rice" is cooking, prepare the sauce. My favorite way to make a sauce is to add all ingredients into a mason jar and SHAKE! Makes it super easy and causes less of a mess. Add tahini, sesame oil, honey, rice wine vinegar, ginger powder, and garlic powder into a mason jar. Shake well. Set sauce aside.
In the wok, move the "rice" to one side to make room for the shrimp. Add in a splash more avocado oil and then place the defrosted shrimp (I defrost in lukewarm water for 2 hours before) into the wok. I season with some chili lime seasoning (from Trader Joe's) and let it cook for 5- 7 minutes, flipping in the middle. Shrimp tends to cook very fast!
Once the shrimp is cooked, pour the sauce on top of the rice and shrimp in the wok and toss. Let it all heat up together for 1-2 minutes before serving.
Option to top with more sriracha and sesame seeds! Enjoy!
