This shrimp fried cauliflower rice tastes just like the real thing (maybe better!) but it’s healthier and easy to make at home! Loaded with flavor, protein, veggies and healthy fats, it makes a great weeknight meal that everyone will love – even the picky kiddos! Paleo, Whole30 compliant, and keto friendly.
Duration:
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings
Ingredients
- 1 lb medium-large raw shrimp peeled and deveined
- 1 tsp tapioca flour or arrowroot*
- Sea salt and black pepper
- 2 Tbsp avocado oil or ghee divided
- 3 eggs whisked
- 1 1/2 cups carrots diced
- 1 bunch scallions white and green parts separated – thinly sliced
- 1 inch chunk fresh ginger peeled and minced about 2 tsp
- 3 cloves garlic minced
- 12 oz cauliflower rice fresh or frozen. If frozen, thaw first.
- 1/4 cup coconut aminos (this is a paleo and Whole30 friendly equivalent of soy sauce)
- 1 tbsp pure sesame oil
- Sea salt to taste
Instructions
- Have all ingredients prepped and ready to go before beginning.
- In a bowl, toss the shrimp with the tapioca or arrowroot, salt and pepper. Heat a large nonstick skillet over medium high heat. Once hot, add 1 Tbsp avocado oil or ghee. Add shrimp in a single layer and cook 1-2 minutes per side until opaque, careful not to overcook. Remove to a plate and turn the heat to medium.
- With the skillet over medium heat, add the whisked eggs and cook until just set, breaking them up with your spatula. Set them aside with the shrimp.
- Add the second tablespoon of oil or ghee to the skillet and adjust heat medium high. Add the diced carrots and cook, stirring, 3-4 minutes or until fork tender. Then add in the white part of the scallions, ginger, and garlic and stir to combine. Cook another minute until fragrant.
- Add in the cauliflower rice, coconut aminos and sesame oil and stir to combine. Cook about 2-3 minutes to soften the cauliflower rice. Add in the shrimp and eggs and stir and cook 30-60 seconds to heat through, then remove from heat. Garnish with the green part of the scallions and additional coconut aminos or salt and pepper to taste. Serve right away. Leftovers can be saved in the sealed container in the refrigerator for up to 4 days. Enjoy!
Recipe Notes
*Optional
Nutrition
Calories: 295kcal
Carbohydrates: 9g
Protein: 28g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 409mg
Sodium: 1302mg
Potassium: 308mg
Fiber: 1g
Sugar: 3g
Vitamin A: 8227IU
Vitamin C: 10mg
Calcium: 203mg
Iron: 3mg
