Sichuan Chili Oil Shrimp with Cauliflower Rice & Crispy Garlic

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined, pat dry before cooking
• 1 1/2 tbsp sichuan peppercorns, toasted and crushed
• 4 whole dried red chilies, seeds removed, chopped
• 3 tbsp fermented black beans (douchi), rinsed, minced
• 5 tbsp avocado oil, high smoke point
• 8 whole garlic cloves, thinly sliced
• 1 1/2 tbsp fresh ginger, minced
• 5 cups cauliflower rice, riced or pulsed
• 2 tbsp sesame oil, toasted, drizzled at end
• 2 tbsp rice vinegar, unseasoned
• 1 1/2 tbsp low-sodium soy sauce, or tamari
• 3 whole green onions, thinly sliced, for garnish
• 1 tbsp white sesame seeds, toasted
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, freshly ground

Instructions

1. 1

   Toast Sichuan peppercorns in a dry wok or large skillet over medium heat for 2 minutes until fragrant. Remove and crush coarsely with a mortar and pestle. Set aside.

2. 2

   Heat 2 tbsp avocado oil in the wok over medium-high heat. Add sliced garlic and cook 1-2 minutes until golden and crispy, stirring constantly. Remove with a slotted spoon to a paper towel. Reserve 1 tbsp of the garlic oil.