Quick Shrimp Fried Cauliflower Rice

Quick Shrimp Fried Cauliflower Rice

Yield: 6
Author:
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Skip the takeout and throw this together instead!

Ingredients

  • 2 lbs shrimp, peeled & deveined
  • 10 oz bag of frozen cauliflower (see notes)
  • 1 tbsp plant-based butter
  • 2 garlic cloves, minced
  • 1 tbsp sambal oelek (ground fresh chili paste)
  • 2 tbsp coconut aminos
  • 1 tbsp agave nectar or honey
  • 1/2 tsp garlic seasoning blend
  • 2 tsp sesame oil
  • 3 whole eggs
  • 1.5 cups sugar snap peas
  • 1/2 cup matchstick carrots
  • 1/8 tsp garlic salt blend
  • no-stick cooking spray

Instructions

  1. steam riced cauliflower in microwave for 5 min (or cook rice according to instructions and equipment (i use my Ninja Foodie))
  2. add 1 tsp sesame oil to your pan on medium heat, and dump in the cauliflower. season with garlic seasoning blend and sauté until browned, about 5-7 minutes
  3. make the sauce by whisking coconut aminos, agave nectar/honey, and sambal oelek in a large bowl
  4. combine 1 tsp of sesame oil with the shrimp and toss to coat. set your fire to high and pan fry shrimp for 2 min on each side
  5. transfer shrimp to sauce and toss shrimp to coat and set aside
  6. crack eggs in a small bowl and whisk; add butter to pan and pour eggs in. scramble until set and chop into bite-sized pieces with your spoon. remove from pan
  7. spray and coat pan with no-stick cooking spray and add sugar snap peas, carrots, garlic salt, and minced garlic to pan and stir fry for approx. 2 minutes until veggies begin to soften.
  8. add rice, eggs, and shrimp/sauce to the pan and cook everything together mixing often for about 2 minutes. ENJOY!

Notes

We love to use white or brown jasmine rice for this recipe! keep it light and low carb by using the riced cauliflower.


Nutrition Facts

Calories

327

Fat (grams)

7

Carbs (grams)

30

Fiber (grams)

1

Sugar (grams)

5

Protein (grams)

34