Adapted from www.rachaelraymag.com.
2 medium heads baby bok choy (about 8 ounces)
1 Tbsp coconut oil
4 green onions, sliced
2 cloves garlic, minced
1/4 cup coconut aminos
2 Tbsp toasted sesame oil
1 Tbsp coconut vinegar
1/2 tsp crushed red pepper, or more to taste
3/4 pound medium shrimp, peeled and deveined (about 12 shrimp)
1/2 head cauliflower
- Combine aminos, vinegar, and sesame oil in a small bowl.
- Cut cauliflower into large chunks. Pulse in a food processor until it is a rice-like consistency.
NOTE: It's better to leave a couple of larger pieces than to pulse it into cauliflower grits.
- Transfer cauliflower to a medium microwaveable bowl and cover it with a plate. Cook for 2 minutes on high or until the cauliflower is softened. Set a side and rewarm for a few minutes, if necessary, when the shrimp is done.
- Fill a large, shallow pan with about two inches of water and bring to a boil. Add bok choy leaves and cook for one minute. Drain and rinse with cold water. Set aside.
- In the same pan, warm coconut oil over medium heat. Add garlic and onions and saute for about 1 minutes or until softened, being careful not to burn the garlic.
- Stir in aminos mixture, red pepper, and shrimp. Cook for about 2 minutes or until shrimp is opaque.
- Stir in bok choy and stir until heated through, about 2 more minutes. Serve with cauliflower rice.