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Cauliflower Fried Rice with Succulent Shrimp

This delectable Cauliflower Fried Rice with Succulent Shrimp is a healthier alternative to traditional fried rice, combining the rich flavors of low-carb cauliflower rice and high-protein shrimp. The dish is infused with a medley of aromatics and the irresistible taste of sesame oil.
1
25 min
TOTAL TIME
374
CALORIES
$4.60
PER SERVING
Cauliflower Fried Rice with Succulent Shrimp
Ingredients
15 INGREDIENTS
4 SERVINGS
Unsweetened Coconut Milk
1 tbsp unsweetened coconut milk
Eggs
2 whole eggs
Cauliflower
2 heads cauliflower
Shrimp
1 lb shrimp
medium or large
Low Sodium Soy Sauce
1/4 cup low sodium soy sauce
Lime
1 whole lime
Green Onion
2 whole green onion
Red Bell Pepper
1 whole red bell pepper
Garlic
5 cloves garlic
Low Sodium Chicken Broth
1/4 cup low sodium chicken broth
Sesame Oil
1 tbsp sesame oil
Salt
salt
optional
Cracked Pepper
cracked pepper
Fresh Ginger
1 1/2 tbsp fresh ginger
Olive Oil
4 tsp olive oil
Directions
12 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Break down the cauliflower heads by removing stems, then chop or grate them into small rice-like pieces.
2
Finely chop the red bell pepper, garlic, ginger, and green onions.
3
In a bowl, whisk and scramble 2 eggs.
4
Pat the shrimp dry with paper towels, season with a touch of salt (if desired) and cracked pepper, coat them evenly with 2 tsp olive oil.
5
In a large skillet or wok, heat 2 tsp olive oil over medium-high heat, then stir-fry the shrimp for 2-3 minutes or until they turn pink. Add 2 minced garlic cloves, sauté for 30 seconds to 1 minute, squeeze half of the lime over the shrimp, then remove the shrimp and garlic to a plate.
6
In the skillet, add the chopped cauliflower and bell pepper, cook for 3-4 minutes until they start to soften a bit, stirring frequently.
7
Add the remaining garlic cloves, ginger, and half of the green onions to the skillet, stir-fry for 1-2 minutes.
8
Pour in the soy sauce, chicken broth, and coconut milk, stirring constantly, and let it simmer until slightly thickened, about 1-2 minutes.
9
Move the veggies to one side, add the eggs to the other side, and cook them until scrambled, then incorporate them into the mix.
10
Turn off the heat and add the cooked shrimp back to the skillet, season with cracked pepper and a squeeze of lime.
11
Drizzle 1 tbsp sesame oil over the dish, then garnish with the remaining green onions.
12
Serve immediately and enjoy your Cauliflower Fried Rice with Succulent Shrimp.
Health Info
Macros
29g
CARBS
14g
FAT
37g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
SOYBEANS
EGGS
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
Can I use frozen cauliflower rice?
Can I use other vegetables in Cauliflower Fried Rice?
How do I make cauliflower rice for frying?
Why does my cauliflower rice become soggy?
Do I need to cook the vegetables before adding cauliflower rice?
How can I make my Cauliflower Fried Rice more flavorful?
Do I need to steam the cauliflower before frying it?
Is it necessary to use a wok to make Cauliflower Fried Rice?
Why is my cauliflower rice still crunchy and undercooked?
How can I make a vegan Cauliflower Fried Rice?