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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
- 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
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!
-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.
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