1 box of frozen cauliflower rice cooked according to package
Half a large red pepper- diced
Half an English cucumber- diced
1/2 cup of frozen edamame cooked
1/2 cup of shredded purple cabbage
A few dashes of sesame oil
Juice of half a lime
Seasoned rice wine vinegar
Crushed red peppers
Whisk 1/2 cup of tamari sauce with a few dashes of sesame oil, lime juice and grated ginger pour over shrimp and let marinade for 30 minutes
Whisk 1/4 cup of rice wine vinegar, a tablespoon of honey and a teaspoon of crushed red pepper. Pour over diced cucumber and let marinade.
Cook cauliflower rice and edamame according to package. Add chopped cilantro and a few dashes of sesame oil and S&P to rice.
Put a little evvo in a pan and sauté shrimp for 2 minutes on each side. Let cool and chop.
Place rice on the bottom of a bowl. Place shrimp on side then top with diced peppers, cucumbers, edamame, cabbage and more cilantro.