Cauliflower shrimp fried rice
Talk about a great meal prep! This cauliflower and shrimp fried rice is perfect. Cauliflower makes this recipe grain-free and DELICIOUS!
Servings: 4 servings
Calories: 579kcal
Ingredients
- 6 cups cauliflower rice
- 1 pound shrimp peeled, deveined
- 1 tablespoon ginger grated
- ½ tablespoon garlic grated
- 1 cup red bell pepper diced
- 1 cup carrots diced
- 1 cup pineapple diced
- 1 cup mushrooms sliced
- ½ cup green peas
- ½ c green onions
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons coconut Amino
Instructions
- Rice Cauliflower or buy frozen cauliflower rice. To rice, cut cauliflower into medium florets and pluse in a food processor until you get the texture you are looking for.
- Peel and deveined shrimp and put into a bowl. Add 1 tablespoon of coconut amino, rice vinegar, ginger, and garlic. Let marinate for at least 30 minutes.
- Prep all of your veggies. Heat a large cast-iron skillet and add sesame oil. Add in carrots, peppers, and mushrooms. Cook for 5 minutes. Add pineapple and shrimp and cook until shrimp turns pink. Add cauliflower rice, peas, green onion and the rest of your coconut amino. Enjoy!
Notes
- Gather prep, slice, and dice all ingredients. Fried rice is all about being prepared. This recipe comes together fast.
- Slice and dice veggies small. Veggies are cut thin and small, which allows them to cook fast.
- Use sesame oil and chili oil as condiments. Elevate your fried rice to new heights. Be careful with the chili oil, a little goes a long way.
- Use a large cast-iron skillet or wok. You need a lot of surface area for fried rice. If the pan is too small, you will boil the cauliflower rice instead of frying it.
Nutrition
Calories: 579kcal | Carbohydrates: 32g | Protein: 95g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 1293mg | Sodium: 4261mg | Potassium: 1104mg | Fiber: 10g | Sugar: 12g | Vitamin A: 3764IU | Vitamin C: 198mg | Calcium: 542mg | Iron: 10mg