Ingredients:

Shrimp

• 1 lb uncooked shrimppeeled and deveined
• Salt
• Ghee

Veggies

• 1 TBs Ghee
• 1/2 C Shredded carrots
• 1 red bell pepper diced
• 1/2 C frozen  peas slightly defrosted and drained

Sauce

• 1/2 C coconut aminos
• 1/3 C raw honey
• 1/4 C sriracha- more of want more spicy
• 1 tsp garlic powder

Bowl

• Bag of frozen cauliflower rice per bowl
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• dash of cayenne pepper
• lime wedge

What to do:

• Cook rice based on directions
• Heat 2 Tbs of ghee in a large skillet
• Sauté veggies until soft
• While veggies are cooking, Pat shrimp dry with paper towel and season with sea salt
• Once the veggies are done, remove them and set aside
• Add 2 more Tbs of ghee to the skillet
• Once warm add shrimp and cook shrimp for about 2 minutes per side until shrimp is pink
• Remove and set aside
• Whisk together sauce ingredients in the same skillet
• Bring to a low boil
• Reduce down for about 8-10 min until sauce coats the back of spoon
• Add shrimp and veggies to sauce and mix well
• Pour over a bowl of cauliflower rice and enjoy!