Shrimp And Egg White Cauliflower Rice Bowl
428 kcal59g protein21g carbs13g fat
Serving: 580 g
Ingredients
- shrimp170 g
- egg whites120 g
- cauliflower200 g
- carrot70 g
- garlic8 g
- coconut oil12 g
Recipe steps
- Pulse the cauliflower into rice-sized pieces.
- Stir-fry the carrot and garlic in coconut oil, then add the cauliflower and cook until tender.
- Push to one side, scramble the egg whites, then add the shrimp and cook until pink.
- Toss everything together with a splash of soy sauce and serve.