Servings: 2

Time: 20 minutes


  • 8 ounces shrimp
  • ¼ teaspoon chili powder
  • 2 teaspoons avocado oil, divided
  • 2 eggs
  • 2½ cups cauliflower rice
  • 1 red bell pepper, diced
  • 2 tablespoons coconut aminos
  • 2 stalks green onions, sliced

Step 1

Season the shrimp with chili powder.

Step 2

Heat a skillet over medium heat. Add half of the avocado oil and cook the shrimp for about 3 minutes per side. Remove and set aside.

Step 3

In the same pan, add the eggs and scramble them. Once cooked, remove and set them aside.

Step 4

Add the remaining avocado oil to the pan and cook the cauliflower rice and red pepper over medium heat. Let the dish cook undisturbed for 3 to 4 minutes, allowing the cauliflower rice to get crispy. Then stir and cook for 5 more minutes.

Step 5

Add the coconut aminos and stir.

Step 6

Add the shrimp and egg back to the pan and stir.

Step 7

Top with green onion, serve, and enjoy!


Refrigerate in an airtight container for up to 3 days.
Season with toasted sesame oil, lime juice, hot sauce, and/or chili flakes.
Add additional vegetables, such as peas or carrots, if you’d like.
You can use edamame and tofu instead of egg and shrimp.
Another substitution is to use tamari instead of coconut aminos.