Shrimp & Vegetable Bowl

• 1 lb. shrimp
• 2-10oz frozen bags cauliflower rice
• 1 yellow onion, thinly sliced
• 1 1/2 T minced ginger root
• 6 garlic cloves, minced
• 2 green onions, thinly sliced
• 2 C sugar snap peas
• 2 C shredded carrots
• 4oz sliced cremini mushrooms
• 1/4 C cilantro, roughly chopped
• 1/2 C coconut aminos
• 1/2 C full fat coconut milk
• 1/2 C orange juice
• 3/4 C shredded coconut, toasted
• 3 T avocado oil
• 1/2 tsp sea salt

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1. In a large skillet on medium heat, add 2 tablespoons of avocado oil. When the pan is hot add the yellow onion, ginger, and garlic. Sauté until the mixture is fragrant and the onions are translucent.
2. Add the cauliflower rice, carrots, mushrooms, snap peas, coconut aminos, coconut milk, 1/4 cup orange juice, and cilantro. Continue cooking, stirring occasionally, until the liquid had mostly evaporated and the vegetables are cooked. This takes about 15-17 minutes.
3. In a separate medium sauté pan on medium heat, add 1 tablespoon avocado oil. Once the pan is hot add the shrimp, salt, and 1/4 cup orange juice. Sauté until the shrimp are cooked through and pink, about 5-7 minutes.
4. Once the shrimp are cooked add them to the vegetable mix*. Stir everything together and top with the green onions and toasted coconut before serving.

*When you are adding the shrimp to the vegetable pan, only add the shrimp and leave the excess liquid in the shrimp pan. The liquid will give you watery vegetable bowls.