Happy second day of 2017!!!!
Let’s celebrate with this Cauliflower Fried Rice with Shrimp, shall we?
Here’s the deal friends, I can’t handle salads just yest because it’s right after all of the yummy, heavy holiday foods. I need a transition period. I need to ease into the super healthy healing, veggie packed foods. First I eased into it with my Eggplant Green Curry with Chicken. Lots of veggies, with plenty of coconut milk for a little richness and brown rice noodles for carbs. with this Cauliflower Fried Rice with Shrimp we are kind of sort of, maybe just a little faking our taste buds into eating what is normally a higher in calories and carbs: fried rice!
Cauliflower is a pretty amazing vegetable! It can be made into pizza crust, a creamy sauce, and roasted until perfection. You can also turn cauliflower into rice!!!! How cool is that?! Let’s be real and honest here. Cauliflower rice does not taste or have the same texture as real rice that is fluffy and chewy. BUT cauliflower rice is mild in flavor so you can add just about anything to it. It has a nice little crunch. Plus it’s easy to make, just throw the florets into a food processor or use a cheese grater. Bottom line is that cauliflower rice is a great way to get more veggies into your food, I’m all about that. It’s also great for anyone trying to eat low carb or just wanting to eat a little healthier. Besides, I think it’s fun to turn veggies into other things.
What I love about eating Cauliflower Fried Rice with Shrimp is that it’s not like you are sitting there eating a huge pile of cauliflower and veggies. It’s like you are eating a delicious meal with a few green peas and carrots and shrimp. Presentation is half the battle. See what we’ve done here? We’ve taken super healthy ingredients, added a little soy sauce, ginger, garlic, and sesame oil and threw some shrimp into it and made a satisfying meal that doesn’t feel like eating a salad when really it’s just a pile of veggies with some shrimp!
I know you’re going to enjoy this Cauliflower Fried Rice with Shrimp! It’s got most of the traditional fried rice tastes and feels. The cauliflower rice has a slight crunch and absorbs all of those yummy Asian flavors. It’s got some crunchy carrots and tender, sweet green peas. Plus that shrimp! All of this is topped with some sliced green onions and maybe a few sesame seeds for good measure! Did I mention that it’s super easy and quick to make?! Bonus points for healthy eating two days into 2017! Go us!!!
- 3 tablespoons coconut oil, divided
- 1 pound shrimp, peeled and deveined (wild caught when possible)
- salt and pepper
- 2 eggs
- ½ teaspoon sesame oil
- salt and pepper
- 1 onion, chopped
- 3 carrots, chopped
- 3 cloves garlic, minced
- 1 medium head of cauliflower
- 1 cup frozen peas
- 3 tablespoons to ¼ cup gluten free soy sauce (could sub coconut aminos if avoiding soy)
- 1 to 2 tablespoons fish sauce
- 1 to 2 teaspoons sesame oil
- 2 green onions, sliced (for garnish)
- Black or white sesame seeds (for garnish, optional)
- PREPARE ALL INGREDIENTS:
- This recipe cooks really quickly, so it is very helpful to prepare all your ingredients before you start cooking and have them ready to go by the stove.
- Whisk your eggs, ½ teaspoon of sesame oil, and a little salt and pepper together.
- To make the cauliflower rice you can either use the large holes on box cheese grater. OR my proffered method: cut up the florets into large chunks. Place the florets in the food processor (working in batches if necessary) and pulse until the cauliflower resembles rice. It should only take 5 to 6 pulses.
- Prepare all of the remaining ingredients as instructed above.
- Once all your ingredients are prepared. Heat a large skillet over medium high heat. Melt 1 tablespoon of the coconut oil. Add the shrimp and season with salt and pepper. Cook until the shrimp curl up and turn opaque and pink. About 2 to 3 minutes per side, be sure not to over cook. They should release from the pan easily when ready to flip. Once cooked remove shrimp them from the pan and place them in a dish, cover with foil.
- Keeping the skillet on medium high heat add another tablespoon of the coconut oil. Add the eggs and use a wooden spoon/spatula to push the eggs around until they are cooked, about 1 to 2 minutes. Remove the eggs in to a dish, use your spoon to break the eggs up into smaller pieces. cover with foil.
- Returning to the skillet, keeping it on medium high melt the remaining tablespoon of coconut oil. Add the onion and saute for 3 minutes, or until translucent. Add the carrot and saute for another 3 minutes or until they begin to get tender but are still crunchy. Add the garlic and saute for 1 minute.
- Add the cauliflower rice, frozen peas, soy sauce, and fish sauce. Saute for 3 to 5 minutes or until the peas are defrosted and the cauliflower rice is slightly tender yet still has a crunch to it.
- Remove from the heat and stir in the shrimp and scrambled egg. Add the sesame oil. Taste and adjust seasonings as needed.
- Serve immediately with the green onions and sesame seeds as garnish, if desired.
- Leftovers keep for up to 4 days. Reheat gently otherwise the shrimp gets rubbery.