Sweet Chili Shrimp W Fried Rice

About

Lightly seasoned shrimp is coated in a sticky-sweet Asian-style chili sauce before paired with a bed of soy-sauce-fried cauliflower rice. If you wish, you can save yourself some time by making the chili sauce in advance. Either follow the steps here or check out the Carb Manager Asian Sweet Chili Sauce recipe to make as much as you’d like.

Ingredients

1 teaspoon gelatin (jello) powder, plain
1 teaspoon tap water
2 tablespoon tap water
2 tablespoon rice vinegar
2 tablespoon stevia in the raw, bakers bag
½ tablespoon sambal oelek paste of chili by rooster
8 large shrimp raw
½ teaspoon olive oil
⅛ teaspoon lemon pepper seasoning
⅛ teaspoon black pepper, ground
⅛ teaspoon onion powder
2 cup cauliflower, cooked from fresh
1 teaspoon garlic, fresh
2 tablespoon butter, unsalted
3 teaspoon soy sauce

Instructions

Combine the powdered gelatin with the first amount of water in a small dish without stirring the gelatin. Let the gelatin bloom for a couple minutes as you begin the next steps.
In a small pot over low heat, combine the second amount of water with the vinegar and stevia. Keep the pot under a simmer as you whisk until the stevia has dissolved.
Remove 1 TB of hot liquid and stir it into the bloomed gelatin until the gelatin dissolves. Return the gelatin water to the pot of liquid. Whisk in the chili sauce as well. Whisk over low heat for another 1-2 minutes until you feel the sauce thicken.
Pour the sauce into a container and allow it to cool and thicken until it’s needed later in this recipe.
Peel and devein raw shrimp and toss in a mixing bowl with the olive oil, lemon pepper, black pepper, and onion powder until the shrimp are fully coated.
Place the shrimp in a wide pan over medium heat and cook for just 2 minutes per side, until the outsides are pink.
Turn the heat down low and pour in the chili sauce you made. Toss and coat the shrimp in the sauce as the sauce reduces and sticks to the shrimp.
Set the chili shrimp aside to cool. In another pan combine the cauliflower, garlic, and butter over high heat. Stir the rice as it becomes coated in butter and cooks to a golden color – about 5 minutes.
Pour in the soy sauce and cook more until the rice turns a sticky, darker brown. Serve right away with 4 pieces of shrimp per serving.