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
382
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. 

Nutritional Facts

Total Fat
13g
19%
Sugar
24g
27%
Saturated Fat
6g
25%
Cholesterol
28mg
9%
Carbohydrate, by difference
66g
51%
Protein
7g
15%
Vitamin A, RAE
141µg
20%
Vitamin C, total ascorbic acid
58mg
77%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
44mg
4%
Choline, total
7mg
2%
Fiber, total dietary
7g
28%
Folate, total
65µg
16%
Iron, Fe
3mg
17%
Magnesium, Mg
36mg
11%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
101mg
14%
Selenium, Se
3µg
5%
Sodium, Na
241mg
16%
Water
249g
9%
Zinc, Zn
1mg
13%

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.