Sichuan Chili Oil Shrimp with Cauliflower Rice & Crispy Garlic
Prep 20 min · Cook 25 min · Serves 4 · medium
Plump shrimp wok-seared in numbing Sichuan peppercorn oil with fermented black beans and fiery chili, served over cauliflower rice infused with toasted sesame. The contrast of tingling spice, savory umami, and nutty sesame creates an addictive, restaurant-quality Asian dinner that feels indulgent yet stays perfectly keto.
Ingredients
- 1.5 lbs Large shrimp, peeled and deveined, Pat dry before cooking
- 1.5 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
- 1.5 tbsp Fresh ginger, Minced
- 5 cups Cauliflower rice, Riced or pulsed
- 2 tbsp Sesame oil, Toasted, drizzled at end
- 2 tbsp Rice vinegar, Unseasoned
- 1.5 tbsp Low-sodium soy sauce, Or tamari
- 3 whole Green onions, Thinly sliced, for garnish
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