Paleo Recipe - Shrimp Stir Fry with Mango Salsa and Cauliflower Rice

Alright, I'm not one for bragging and don't think of myself as being a good cook, but tonight I'm bragging about my amazing meal!  The title says it all, I made Shrimp Stir Fry with Mango Salsa served over Cauliflower Rice.  While it sounds complicated, its actually super easy to make, cooks fast and is super filling!  As I eluded to on Facebook, the recipe will be zone based so you might need to read through some of my earlier posts to understand it.  If you have questions or need clarification, let me know!

What You Need:

• 1 jar of coconut oil (I found a reasonably priced jar at Whole Foods)
• Frozen Shrimp (as much as you want/need, I based my recipe on zone)
• 1 head cauliflower (will probably only use a half if it's just two people eating)
• Stir Fry Veggies (whatever veggies you want, I used a bag of veggies I found at Albertsons)
• 1 jar peach/mango salsa (also found at Albertsons, you can make your own if you like too)

This is more descriptive than a normal recipe, but I made it up so I can write it however I want :)

I cook my stir fry in a certain order so I can properly measure everything.  So first I thawed, peeled (because I bought the wrong shrimp) and cooked my shrimp.  I used coconut oil this time around instead of olive oil adds great flavor, makes me think I'm somewhere tropical!

I got this stuff at Whole Foods, comes as a solid but heats up nice and adds great flavor!

After the shrimp was cooked I measured out 8 blocks of protein from the shrimp.  1.5 oz of shrimp equals one block so I measured out 12 ounces (the rest got saved for another day).

Next I sauteed my cauliflower rice.  This was SOOO simple to make.  Take 1 head of cauliflower, cut off the green stem part and then pull apart the individual stocks.  If you have a food processor with a grating plate then you'll want to use it, otherwise you can use a grater.  I put the whole head of cauliflower (cut in small enough pieces) through my food processor.  The end product looked like this:

Looks like rice!  Has a texture like cous cous, very good!

I then sauteed 4 cups of the 'rice' with some coconut oil for a few minutes.  You can microwave as well.  Once again I measured it out.  After it was cooked it ended up being a little over 14 ounces.  So I divided that by 8, which gave me about 5.25 ounces and the rest was Matt's portion.  It takes on whatever flavor your cook it with, definitely will be a staple in my cooking!

Last I sauteed my veggies, which I bought in a nice little fresh pack.  I used once again, coconut oil and water to steam them in the pan.  Finally I put everything together and topped with with store bought peach mango salsa.  1/2 cup for me, 1 cup for Matt.  It's so simple, so healthy and SO GOOD!!

You would never know that wasn't rice underneath!

 I hope everyone enjoys, we did!