1 package Cece’s Veggie Co. Organic Riced Broccoli
3 Tbsp avocado oil
2 cups wild shrimp, tails removed and defrosted
seafood seasoning of choice – chili lime is a great option!
For the Tahini Sriracha Sauce
1/4 cup tahini
1/4 cup sesame oil
1/2 Tbsp sriracha
1/2 Tbsp honey
1/2 Tbsp rice wine vinegar
1/4 tsp ginger powder
1/4 tsp garlic powder
- Heat 2 Tbsp avocado oil in a large pan or wok. When hot, add in Cece’s Veggie Co. Organic Riced Broccoli and mix well with the oil. Let it cook on medium-high for 10 minutes, stirring frequently.
- While riced broccoli is cooking, prepare Tahini Sriracha Sauce. Add tahini, sesame oil, honey, rice wine vinegar, ginger powder, and garlic powder into a mason jar. Shake well. Set sauce aside. (You can also mix well with a bowl and spoon, but the mason jar method is quick, less messy, and more fun!)
- In the wok, move the riced broccoli to one side to make room for the shrimp. Add the remaining 1 Tbsp avocado oil and then place the defrosted shrimp into the wok. Add seasoning and cook for 5- 7 minutes, flipping in the middle. Shrimp tends to cook very fast, so keep an eye on it!
- Once the shrimp is cooked, pour the sauce on top of the rice and shrimp in the wok and toss. Let it all heat up together for 1-2 minutes before serving.
This recipe was developed by Sari Diskin, a Cece’s Veggie Co. influencer partner and fan! Visit her website Eat Well with Sari and follow her on Instagram @eatwellwithsari for more delicious and healthy cooking inspiration!