Shrimp Fried Cauliflower Rice
Shrimp Fried Cauliflower Rice - a delicious lunch or dinner idea that's low-carb, gluten-free, healthy and ready in 20 minutes.
Servings: 4 servings
Calories: 315kcal
Ingredients
- 1 medium cauliflower grated
- 2 tbsp vegetable oil
- 1 lb raw jumbo shrimp peeled and deveined
- salt and pepper to taste
- 3 large eggs beaten
- 1 cup diced carrots fresh or frozen
- 2 tbsp garlic minced
- 2 tbsp ginger peeled minced
- 3/4 cup peas fresh or frozen
- 2 tbsp soy sauce
- 1/2 tsp Asian sesame oil optional
- green onion minced
Instructions
- Using a box grater or food processor, shred the cauliflower into coarse breadcrumb-size pieces and set aside.
- Get all other ingredients ready. Then place a large skillet or wok over medium-high heat.
- To the pan add 1 tbsp oil followed by shrimp. Season with salt and pepper to taste, and then fry one minute per side. Remove from heat and reserve.
- Wipe the pan clean and return to the heat. Add 1 tbsp oil followed by carrots, garlic and ginger, frying for one minute.
- Add the cauliflower peas to the pan and fry for 5 minutes.
- Add the peas, soy sauce and sesame oil, and fry for another minute.
- Make a 5-6 inch space in the middle of the pan and add in the beaten eggs. Scramble the eggs using a spatula or spoon, and then mix into the cauliflower.
- Add the reserved shrimp and toss with optional green onion. Serve and enjoy!
Video
Notes
-If you're in a hurry, substitute garlic powder for minced garlic and ginger powder for minced ginger.
-Omit the shrimp to make this recipe vegetarian.
Nutrition
Calories: 315kcal | Carbohydrates: 17g | Protein: 33g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 425mg | Sodium: 1269mg | Potassium: 795mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5755IU | Vitamin C: 89.5mg | Calcium: 242mg | Iron: 4.4mg | Net Carbs: 12g