Shrimp with Cauliflower Fried "Rice"
  • Cooking Time: 15 minutes
  • Servings: 4
  • Preparation Time: 30 minutes
  • 2 Tbsp. toasted sesame oil
  • 2/3 cup carrots, peeled and diced 1/8"
  • 1 cup frozen petite peas
  • 2 Tbsp. chopped fresh garlic
  • 2 Tbsp. dehydrated onion
  • Pinch red pepper flakes (to taste or leave it out)
  • 14 oz. cauliflower, fresh, shredded
  • 1 1/2 tsp. black pepper, fresh ground
  • 2-3 extra large eggs, beaten
  • 2-3 Tbsp. soy sauce (to taste)
  • 1 lb. U-15 shrimp, peeled and deveined
  1. Shred the cauliflower just as you would potatoes for hash browns.
  2. Heat 1 1/2 Tbsp. toasted sesame oil over medium high heat, in a large sauté pan or wok.
  3. Add the carrots and cook until softening. 2-3 minutes.
  4. Add the garlic onion and red pepper and cook until just very fragrant.
  5. Add the cauliflower and black pepper and stir quickly until well combined. The shredded cauliflower will cook very quickly.
  6. Clear an open spot in the center of the pan and add the last 1/2 Tbsp. of the sesame oil. Add the eggs to the oil and scramble until almost done, then stir the eggs into the cauliflower until combined.
  7. Add the soy sauce and stir.
  8. Season and sauté the shrimp in a separate pan until just done.
  9. Place them on top of the cauliflower fried rice to keep them warm until service.
My wife loves cauliflower rice and we are on a low(er) carb I have been searching for tasty and low carb choices and recipes