Oh Hey!! It’s been awhile 🙂
Cooking has taken a back seat during summer, but I’m not upset about it. Although I love it, and getting creative in the kitchen, sometimes I need a little break. I’m sure you can relate.
Butttttt last night, this delicious dinner happened and I had to share it with you! So I guess you could say I’m getting back into the swing of things 💃🏼
Here’s what you’ll need..
1 lb of wild shrimp, peeled and deveined
1 tbsp minced ginger (I love ginger paste)
1-2 tbsp sesame seeds
1 tbsp coconut oil
2 small bunches of baby bok choy
1 large red bell pepper
1/2 cup of coconut aminos (maybe more, depending on your liking)
1 pkg of Green Giant riced cauliflower and sweet potato (you could also just use riced cauliflower)
3 large eggs
pinch of salt
Here’s what you do!
Rinse your veggies. Cut your red bell pepper into either strips or small pieces. Give the bok choy a rough chop, remove and discard the ends.
Add coconut oil to a large sauté pan on low heat. Toss in the veggies, stir and cook for about 5 minutes until they cook down and soften.
Meanwhile in a bowl, marinate your shrimp in 3 tbsp of coconut aminos, and 1/4 tsp ginger. Let it sit for 5-10 minutes. Then add it to the pan with your veggies, stir and cook your shrimp. About 8-10 minutes. Once the shrimp is cooked, you can add the riced cauliflower and sweet potato, and the rest of the ginger (if you bought the frozen one, cook as directed on the package)
Stir and then make a hole in the center. Crack your eggs into the center and stir to scramble. Once the egg is cooked, mix to combine. Let it simmer on low heat for about 10 minutes.
Sprinkle in the sesame seeds, and taste to see if you want to add more salt or coconut aminos.
Serve in individual bowls with an extra sprinkle of sesame seeds!