Ingredients
Prep
- 1 onion
- 2 bell peppers any color
- 1 1/2 lb large shrimp peeled and deveined
- 1 C sugar snap peas
- 2 T olive oil
- 3 T coconut aminos
- 2 t minced garlic
- 1 t minced ginger
- 1/2 t sesame oil
- pinch red pepper flakes
- salt and pepper to taste
On Cooking Day
- 2 T coconut oil or olive oil
- 2 bag frozen cauliflower rice
Instructions
To Assemble
- Slice onion and peppers and add to a large zipper bag along with sugar snap peas. Place shrimp in another zipper bag.
- Mix last 7 ingredients together in a bowl. Pour 2 tablespoons sauce over shrimp. Zip to seal and shake to mix. Reserve remaining sauce for cooking day.
To Cook
- Heat 2 tablespoon coconut oil or olive oil in a large skillet or wok. Add vegetables and cook until vegetables are slightly tender. Add shrimp and reserved sauce and cook until shrimp are pink and cooked through, 4-5 minutes. Season with additional salt and pepper to taste.
- Cook cauliflower rice according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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