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Cauliflower Fried Rice With Shrimp Recipe

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Low Carb Shrimp Fried Cauliflower Rice Diethood
Low Carb Shrimp Fried Cauliflower Rice Diethood from diethood.com

Description

Cauliflower fried rice with shrimp is a healthy and delicious dish that is perfect for those who want a low-carb meal option. This recipe replaces the traditional rice with cauliflower, making it a great way to sneak in some extra veggies. The shrimp adds a nice flavor to the dish, and the combination of soy sauce, garlic, and ginger gives it an Asian-inspired taste.

Prep Time

The prep time for this recipe is about 20 minutes, which includes chopping the vegetables and preparing the shrimp.

Cook Time

The cook time for this dish is about 15 minutes.

Ingredients

  • 1 head of cauliflower
  • 1 pound of shrimp, peeled and deveined
  • 2 tablespoons of vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, minced
  • 1 cup of frozen peas and carrots
  • 2 tablespoons of soy sauce
  • 2 eggs, beaten
  • Green onions, chopped (optional)

Equipment

  • Food processor or grater
  • Large skillet or wok
  • Cooking utensils

Method

  1. Clean and chop the cauliflower into small pieces, or use a food processor to grate it into rice-sized pieces.
  2. Heat the oil in a large skillet or wok over medium-high heat, then add the onions, garlic, and ginger. Cook for 2-3 minutes, or until the onions are translucent.
  3. Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink.
  4. Add the cauliflower rice to the skillet and stir to combine with the shrimp and vegetables. Cook for 3-4 minutes, or until the cauliflower is slightly browned.
  5. Add the frozen peas and carrots to the skillet and stir to combine. Cook for 1-2 minutes, or until the vegetables are heated through.
  6. Push the ingredients to the sides of the skillet, creating a well in the center. Pour the beaten eggs into the well and scramble them until they are cooked through.
  7. Add the soy sauce to the skillet and stir to combine with the other ingredients.
  8. Garnish with chopped green onions, if desired.
  9. Serve hot and enjoy!

Notes

  • You can use any vegetables you like in this recipe. Broccoli, mushrooms, and bell peppers are great additions.
  • If you don't have shrimp, you can use chicken or tofu instead.
  • Make sure to drain any excess liquid from the cauliflower rice before adding it to the skillet.

Nutrition Info

Per serving:

  • Calories: 296
  • Carbohydrates: 15g
  • Protein: 28g
  • Fat: 14g
  • Saturated Fat: 2g
  • Cholesterol: 277mg
  • Sodium: 1257mg
  • Potassium: 772mg
  • Fiber: 5g
  • Sugar: 6g
  • Vitamin A: 7490IU
  • Vitamin C: 110mg
  • Calcium: 198mg
  • Iron: 4mg

Recipe Tips

  • Make sure to cook the shrimp until they are pink and opaque. Overcooked shrimp can become tough and rubbery.
  • For a spicier version of this dish, add some red pepper flakes or Sriracha sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.

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