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Thai Style Cauli Rice w/ Veggies & Shrimp

Yields1 Serving

 2 cups Broccoli Florets
 ½ cup Peas
 1 Container Cece's Veggie Co Organic Riced Cauliflower
 6 Jumbo Wild Shrimp
For the Sauce
 2 tbsp Avocado Oil
  cup Creamy Peanut Butter
 2 tbsp Coconut Aminos (or Soy Sauce)
 ½ tbsp Red Curry Paste
 ½ cup Vegetable Stock
 2 tbsp Water
Optional Toppings:
 Sesame Seeds
 Chili Lime Seasoning (Trader Joes)
 Sriracha Sauce

Start with the sauce. I love using a wok.

Heat up 2 tbsp of avocado oil in the wok on medium.


Add in peanut butter, curry paste, coconut aminos, vegetable stock and water and whisk well as it heats up.


When the sauce is mixed and ready, add in the Cauliflower Rice. Mix well, cover to let cook for 5 minutes.


Meanwhile, prepare your protein. I made shrimp on the cast iron skillet with some avocado oil and "chili lime" spice from Trader Joes. I cooked it for 5 minutes on each side because the shrimp were large.

*You can also prepare chicken, steak, tofu or even a fried egg with this dish in any way you desire*


When the rice has become tender, add in the remainder of the vegetables (broccoli and peas). Mix well to coat in the sauce and cover again for another 5 - 10 minutes. You want to make sure the broccoli also gets tender. I enjoy everything crispy, so I cook it a little longer.


When the rice mixture is done, place it in a bowl and top with your protein.


Option to top with some sriracha sauce and sesame seeds! They are my fave! Enjoy!