Kung Pao Shrimp Over Fried Cauliflower Rice
Tender shrimp are tossed in a bold, slightly spicy Kung Pao sauce and served over savory cauliflower fried rice. This low-carb takeout remix features a colorful medley of red bell peppers, mushrooms, white onion, and celery, finished with a crunchy peanut garnish for just the right kick and texture.
Ingredients: Sustainably Caught White Shrimp, Cauliflower, Red Bell Peppers, Mushrooms, White Onion, Celery, Peanuts, Eggs, Scallions, Tamari (Soy), Ginger, Sesame Oil, Rice Vinegar, Adobo, Olive Oil, Sea Salt, Black Pepper, Granulated Garlic, Granulated Onion
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Nutrition Information
Lean | Calories300 | Protein29g | Carbs20g | Fat12g | Fiber6g |
---|---|---|---|---|---|
690g Sodium | |||||
Signature | Calories390 | Protein40g | Carbs22g | Fat18g | Fiber6g |
930g Sodium | |||||
Performance | Calories540 | Protein49g | Carbs34g | Fat26g | Fiber8g |
1200g Sodium | |||||
Family | Calories300 | Protein29g | Carbs20g | Fat12g | Fiber6g |
690g Sodium |
Allergens
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