Ingredients

1.

Raw Shrimp
6 large
2.

Salt
⅛ teaspoon
3.

Black Pepper
⅛ teaspoon
4.

Sesame Seeds
¼ teaspoon, whole pieces
5.

Lime Juice, Fresh
½ tablespoon
6.

Orange Juice
2 tablespoon
7.

Garlic
1 teaspoon
8.

Ginger
½ teaspoon
9.

Tap Water
2 tablespoon
10.

Gelatin (jello) Powder, Plain
1 teaspoon
11.

Olive Oil
½ teaspoon
12.

Tap Water
2 tablespoon
13.

Sweet Drops Liquid Stevia by Sweet Leaf
20 drops
14.

Raw Egg
2 large
15.

Cream Heavy Whipping
1 teaspoon
16.

Cauliflower Rice
4 ounce
17.

Crushed Red Pepper by Simply Organic
⅛ tsp
18.

Soy Sauce
1 tablespoon
19.

Rice Vinegar
1 teaspoon
20.

Green Onions
1 teaspoon, chopped

Instructions

1.
Peel and devein your shrimp if necessary. Pat the shrimp dry with a paper towel before adding to a mixing bowl. Toss the shrimp with salt, pepper, and sesame seeds. In a new mixing bowl or Ziploc bag, whisk together the lime juice, orange juice, garlic, and ginger. Add the shrimp to the marinade.
2.
Marinate the shrimp for at least 30 minutes. After the shrimp are marinating, you need to prepare the gelatin before you begin cooking. Add the first amount of cold water to a small dish. Sprinkle powder gelatin over the water. Set the gelatin aside to bloom while you continue the recipe.
3.
Heat the olive oil in a wok over medium-high heat. If you don t have a wok, a non-stick pan is fine to use here. Remove the shrimp from their marinade and add them to the hot oil. Cook the shrimp for 2 minutes per side. Transfer the hot shrimp to rest aside on a clean surface, and return the wok to your stove.
4.
Add the leftover marinade to the wok, along with the second amount of water and 15-20 drops of liquid stevia. Heat the liquid over medium heat until it comes to a simmer. Use a measuring cup or spoon to transfer about c cup of liquid to the bloomed gelatin. Stir until the gelatin dissolves. Pour the gelatin liquid into your wok and continue cooking over a simmer until the sauce reduces to slightly thick and sticky.
5.
Return the shrimp to the wok and reduce the heat to low. Fold the shrimp over in the sauce as they reheat. Gently fold and cook until the sauce thickens just a little bit more and sticks to the shrimp. Leave the finished shrimp and sauce aside in the wok to cool slowly as you prepare the fried rice.
6.
In a small bowl, whisk together the eggs and heavy cream. Pour the egg mixture into a non-stick pan over low heat. Slowly stir the eggs over the heat until they scramble. You are welcome to slightly undercook the eggs since they ll have some additional cooking later. Transfer the scrambled eggs aside and return the empty pan to the stove.
7.
Toss together the cauliflower rice and red pepper in the pan over medium-high heat. Occasionally stir the rice to avoid burning as it cooks to a light golden color - about 3-4 minutes. Then, stir in the soy sauce, vinegar, and minced green onion. Stir occasionally again as the rice caramelized and cooked to a darker golden color in the pan.
8.
Return the scrambled eggs to the fried rice. Reduce the stove heat to low and mix the rice and eggs together. Once the eggs have heated through again, you can turn off the heat. Serve the finished rice topped with the shrimp and citrus sauce. At your discretion, you can garnish your shrimp fried rice with extra chopped green onion, Sriracha, or roasted seaweed.