"Sometimes a girl just needs a friggin’ plate of shrimp fried rice! Am I right? This dish is for you. It will squash that pesky Chinese takeout craving AND leave you feeling healthy — never met a Chinese takeout menu that could promise the same. Make it your own with extra coconut aminos or a squeeze of your favorite hot sauce."- Casey Joy Garcia
Recipe excerpted from cookbook Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes by Casey Joy Garcia
- 3 Tablespoons salted butter, divided
- 1 Pound large shrimp, peeled, deveined, and patted dry
- ½ Teaspoon garlic powder
- ½ Teaspoon fine sea salt
- ¼ Teaspoon ground black pepper
- 3 large eggs, lightly beaten
- 2 Cups frozen peas
- 2 Cups frozen sliced carrots
- 1 batch basic cauliflower rice
- ¼ Cup fresh lemon juice
- ¼ Cup coconut aminos
- 2 Teaspoons sesame oil
- 1 Teaspoon fish sauce
- ¼ Cup sliced green onions (about 2 stalks)
- 2 Tablespoons chopped fresh cilantro, for garnish
Melt 2 tablespoons of the butter in a large frying pan with a matching lid over medium-high heat. Sprinkle each side of the shrimp with the garlic powder, salt, and pepper. Once the butter is melted, add the shrimp and cook each side for 3 minutes, or until they turn pink. Remove the shrimp from the pan and place them in a bowl.
Melt the remaining tablespoon of butter in the pan over medium heat, then add the beaten eggs and cook until they are soft scrambled, about 3 minutes. Transfer to the bowl with the shrimp.
Add the peas and carrots to the frying pan, cover, and allow to steam for 10 minutes. Once the carrots are easily pierced with a fork, add the cauliflower rice, lemon juice, coconut aminos, sesame oil, and fish sauce. Stir to combine and then return the shrimp and eggs to the pan. Stir in the green onions.
Plate and garnish with the cilantro, enjoy warm.