• Large bowl
• Medium pot
• Large skillet
• Large saucepan

For the Sauce:

• 1 cup of 100% organic orange juice
• 2 T coconut aminos
• 2 T raw honey
• 2 garlic cloves, minced

For the Stir Fry:

• 1 ½ lbs large shrimp, deveined and peeled
• 2 cups broccoli florets
• 1 T avocado oil
• 1 T tapioca flour
• 2 t cold water
• Salt and pepper to taste
• 2 T sliced green onions (optional)
• 2 t of sesame seeds (optional)

For the Cauliflower Rice:

• 1 T olive oil
• 1 garlic clove, minced
• 1 T sesame seeds
• 1 t sesame oil
• 2 cups cauliflower, riced
• Salt to taste

• To make the sauce: Mix the orange juice, coconut aminos, honey and garlic in a large bowl. Add the shrimp and set aside to marinade.
• To make the stir fry: Bring a medium pot of water to a boil. Add the broccoli florets and boil for 2-3 minutes, then drain and set aside.
• In a large skillet, heat avocado oil over medium high heat. Add the marinated shrimp, reserving the sauce, and cook for 2-3 minutes, or until shrimp is pink and opaque.
• Remove the shrimp from the pan and set aside. Add the sauce to the skillet and simmer for 4-5 minutes, or until it’s reduced in half.
• Mix 1 tbsp of tapioca flour with 2 tsp of cold water. Add the mixture to the sauce and bring to a boil. Simmer for another 1-2 minutes or until the sauce thickens. Season with salt and pepper to taste.
• Add the shrimp and broccoli to the skillet and stir to mix with the sauce and warm everything through.
• To make fried cauliflower rice: In a large skillet, sauté the garlic in olive oil for one minute. Add the sesame seeds, sesame oil, and cauliflower rice. Season with salt and pepper cook for 5 minutes, stirring frequently.
• Serve the shrimp and broccoli stir fry over the cauliflower rice and garnish with sesame seeds and chopped green onions.