Seafood Stirfry with Cauliflower Rice


10 minute meal


  • 100 grams Salmon, skin on
  • 50 grams scallops
  • 50 grams king prawns, tails on
  • 100 grams snow peas, ends removed
  • 1 bunch asparagus, cut in half
  • 100 grams oyster mushrooms, torn into pieces
  • 1/2 zucchini, sliced in fine strips
  • 100 grams cauliflower florets
  • Fresh red chilli, sliced, seeds removed
  • 2 garlic cloves, sliced
  • 2 cm fresh ginger, grated
  • 1/3 tbsp coconut oil
  • 1/3 tsp olive oil


  • Steam cauliflower and asparagus for 4 minutes (should still be a little al dente)
  • Heat olive oil in a small fry pan and once hot, cook salmon, skin down for 3 minutes, then flip and cook for 2 minutes on flesh side. Put to the side
  • Heat coconut oil, and garlic in a large frypan. Once hot, add prawns and stirfry for 2 minutes. Add zucchini, snow peas, oyster mushrooms and asparagus and cook for a further 2 minutes. Add scallops, chilli and grated ginger and cook for a further 2 minutes
  • Pulse cauliflower slowly in mix master until a rice like consistency (it will still be a bit crunchy)
  • Slice salmon into smaller pieces, mix through stir fry and serve with cauliflower rice

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