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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

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!