Shrimp Curry Cauli Rice Bowl


8 oz of shrimp

1/2 cup of napa cabbage

1/2 cup bean sprouts

3 tsp olive oil (separated)

1 garlic clove

1/2 cup chicken or vegetable stock

2 tbsp diced green onion

1 tsp curry powder

1 tbsp chopped fresh cilantro

1 tbsp of amazing Mayo

Salt and pepper

1 cup of cauliflower rice

Pan fry 8 oz of shrimp until pink and cooked through. Remove from pan and set aside. In pan heat through: 1/2 cup napa cabbage, and 1/2 cup bean sprouts in 1 tsp olive oil, sauté until tender and set aside with shrimp. In pan now add: 2 tsp of olive oil with 1 garlic clove through a press, heat until fragrant and add, 1/2 cup chicken or vegetable stock, 2 tbsp diced green onion, 1 tsp curry powder, 1 tbsp chopped fresh cilantro, 1 tbsp of amazing Mayo, Salt and pepper. Heat until bubbling, add shrimp back in and veggies, heat through. Pour over 1 cup of cauliflower rice. Serve immediately.

8 oz protein, 3 tsp olive oil, 1 extra, 2 cups vegetables

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at:

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