Shrimp stir fry with cauliflower rice

• 2.00 tsp (4.500g)    olive oil
• 30.00 medium (6.000g)    shrimp, raw
• 1.00 clove, minced (3.000g)    garlic
• 0.50 tsp (0.500g)    crushed red pepper flakes
• 1.00 tbsp chopped (6.000g)    scallions
• 2.00 tsp (5.000g)    Low Sodium teriyaki sauce
• 2.00 Tbsp (15.000g)    fresh-squeezed lemon juice
• 1.00 dash (0.400g)    salt
• 0.50 cup (91.000g)    frozen mixed vegetables
• 2.00 Cup (113.300g)    Riced Cauliflower, Frozen

1. Heat a large skillet or wok over medium-high heat until hot.
2. Add oil and swirl to coat skillet.
3. Add veggies and cook for about 5 minutes until tender.
4. Add shrimp and stir until they become almost entirely pink, 1 to 2 minutes. Set aside.
5. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds.
6. Chop scallions, add to skillet, and stir until bright green, about 1 minute.
7. Add 2 tablespoons water, and teriyaki or soy sauce. Continue to cook, scraping up any browned bits from skillet, about 1 minute.
8. Microwave your cauliflower rice and then mix with veggies in pan.
9. To assemble your meal prep containers, first add the cauliflower rice as the base then add the shrimp stir fry on top. Allow the food to cool before applying the lid and storing in the refrigerator.
10. Heat 2 minutes in microwave before eating.

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