Ingredients

1.

Raw Shrimp
3 oz
2.

Cauliflower rice
1 oz
3.

Raw egg, yolk
1 large
4.

Fish sauce (nam pla or nuoc mam)
0.13 tsp
5.

Salt
0.13 tsp
6.

Black pepper
0.13 tsp
7.

Onion powder
0.13 tsp
8.

Curry powder
0.13 tsp
9.

Ginger, ground
0.13 tsp
10.

Turmeric, ground
0.13 tsp
11.

Crushed Red Pepper Flakes
0.13 tsp
12.

Avocado oil
1 tsp
13.

Cauliflower rice
1 oz
14.

Brown mushrooms
3 oz
15.

Zucchini
6 oz
16.

Salt
0.13 tsp
17.

Black pepper
0.13 tsp
18.

Onion powder
0.13 tsp
19.

Basil
4 leaf
20.

Butter, unsalted
1 tbsp
21.

Lemon juice
1 tsp
22.

Mayonnaise
1 tbsp

Instructions

1.
Peel and devein the shrimp if necessary. If your shrimp has a lot of excess water on it, pat the shrimp dry with a paper towel too. Mince or small-dice the shrimp into equal pieces. The finer you mince the shrimp, the better your shrimp cakes will turn out. Add the minced shrimp to a mixing bowl and combine it with either thawed cauliflower rice from frozen or raw riced cauliflower. If your cauliflower rice came from frozen, make sure to drain away any excess water as well.
2.
Mix the shrimp and cauliflower rice with egg yolk, fish sauce, salt, pepper, onion powder, curry powder, ginger powder, turmeric, and red pepper flakes. Once the mixture is evenly mixed, you can choose to marinate the shrimp in your refrigerator for an additional 30 minutes or continue straight on. Heat the avocado oil in a wide pan over medium-high heat. Meanwhile, portion the shrimp mixture with a large spoon.
3.
When the oil is hot, scoop each portion into the pan and spread it out into thin cakes as they sizzle on the first side. Let the shrimp cakes cook until they golden brown on one side and most of the egg has cooked - about 3-4 minutes. Flip the cakes over and finish cooking them on the other side. Transfer the cooked shrimp cakes to your meal prep containers to rest while you make the vegetable hash.
4.
Add the second amount of riced cauliflower to a large mixing bowl. Again, you can choose between thawed from frozen or raw cauliflower, following the same recommendation made earlier. Use a large cheese grater to shred the mushrooms and zucchini like you would shred a potato for hash browns. Mix the mushroom and zucchini shreds into the large mixing bowl along with salt, pepper, onion powder, and chopped basil.
5.
Use the same pan you used to cook the shrimp cakes to cook the vegetable hash. Heat the pan without any new oil over high heat on the stove. When the pan is hot, add the vegetable hash and spread it out in the pan. Let the hash cook on one side until the vegetables and spices char to a dark golden brown. Then, stir the hash in the pan as the vegetables continue charring in the heat. Squeeze the lemon juice into the pan to infuse the hash, then reduce the stove heat to very low.
6.
Add butter to the pan, and let it melt. Stir the pan ingredients until the hash has a buttery coating. Remove the pan from the heat and distribute the vegetable hash amongst your meal prep containers with the shrimp cakes. Finally, in a small mixing bowl or dish, stir together the mayonnaise with a pinch each of curry powder, garlic powder, and paprika (not listed). Since these are such small amounts, you don need to measure out the ingredients and instead just include a dash of each seasoning to your liking. Briefly microwave your curry mayo sauce for 5-10 seconds just to warm and loosen up the sauce. Drizzle about tablespoon of curry mayo over each shrimp cake to enjoy.