Fennel is a gut super food and is often given as a digestive aid 👌🏻 we love to sauté it with bell pepper, green onion and cauliflower rice for a yummy lunch bowl 😇
This time we decided to add in shrimp for a good dose of protein and micronutrients such as iodine, selenium and zinc which are all important for thyroid health 🌈
They also contain some omega 3 fatty acids and astaxantin which are powerful anti-inflammatory nutrients 😎
Everything is married together with plenty of garlic, salt and a dollop of guacamole 🥑 or Tartar sauce 😋
If you love this recipe, check out our chicken and fennel hash or the shrimp paella 🥘
One tip is to use left over shrimp such as shrimp kabobs or airfryer shrimp to speed things up 😅
To make 1 bowl you need:
6 ounces of shrimp 🍤 I like Vital Choice but you can check out my guide to seafood here
1 small bulb of fennel 🥬
1 bell pepper 🫑 (I used a mix of green, red and yellow )
Green onion to taste 🧅
Salt 🧂 and garlic powder 🧄
1.5 cups of cauliflower rice 🍚 (frozen works too)
Olive oil or other ancestral fat for cooking 🍳
How to:
Begin by heating up olive oil in the pan. Thinly slice the fennel, bell pepper and green onion. Add those to the hot oil and let that sauté. Season with salt and garlic powder.
Once those have the desired texture, add in the cauliflower rice and let it all come together for a few minutes. Season again.
If you are using left over shrimp, add those in to warm them up. If you’re making them fresh which doesn’t take long, heat up more olive oil in a pan and sear them for about 3-4 minutes on each side, seasoning them with salt and garlic.
Serve with guacamole (or avocado if you’re tight on time) and keto mayonnaise 🤩
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