Shrimp Fried Cauliflower Rice

Recipe excerpted Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes
Shrimp Fried Rice

"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 

4
Servings
381
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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. 

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
16g
25%
Sugar
10g
N/A
Saturated Fat
7g
37%
Cholesterol
305mg
100%
Protein
26g
51%
Carbs
33g
11%
Vitamin A
776µg
86%
Vitamin B12
2µg
27%
Vitamin B6
0.4mg
21.6%
Vitamin C
23mg
38%
Vitamin D
1µg
N/A
Vitamin E
3mg
13%
Vitamin K
44µg
55%
Calcium
129mg
13%
Fiber
5g
20%
Folate (food)
97µg
N/A
Folate equivalent (total)
97µg
24%
Iron
2mg
13%
Magnesium
65mg
16%
Monounsaturated
5g
N/A
Niacin (B3)
4mg
21%
Phosphorus
451mg
64%
Polyunsaturated
3g
N/A
Potassium
540mg
15%
Riboflavin (B2)
0.3mg
18.3%
Sodium
1268mg
53%
Thiamin (B1)
0.3mg
18.1%
Trans
0.4g
N/A
Zinc
3mg
17%

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