Print Options:

Tahini Sriracha Broccoli Fried “Rice” w/ Shrimp

Prep Time5 minsCook Time20 minsTotal Time25 mins

For the "rice"
 1 Container Cece's Veggie Co Organic Riced Broccoli
 2 tbsp Avocado Oil
 Salt to taste
For the Shrimp
 2 cups Wild Shrimp (Tail off)
 1 tbsp Avocado Oil
 Seasoning of Choice (I love TJs Chili Lime Seasoning)
For the Sauce
 ¼ cup Tahini
 ¼ cup Sesame Oil (I used a spicy version)
 ½ tbsp Sriracha
 ½ tbsp Honey (I used Wildflower Organic)
 ½ tbsp Rice Wine Vinegar
 ¼ tsp Ginger Powder
 ¼ tsp Garlic Powder
1

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.

2

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.

3

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!

4

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!