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–+ servings
cauliflower rice shrimp bowl chinese 459051888

Soy-Free Chinese Shrimp Cauliflower Rice Stir Fry

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Skip takeout! Make this healthy, low-carb shrimp fried cauliflower rice in 20 mins. Easy, delicious & guilt-free!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1
Course: Dinner
Cuisine: Asian
Calories: 268
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium head cauliflower about 5 cups riced cauliflower
  • 2 tablespoons canola oil divided
  • 1 pound shrimp peeled and deveined
  • salt and fresh ground pepper to taste
  • 2 large eggs lightly whisked
  • 4 green onions sliced, whites and greens separated
  • 3 cloves garlic minced
  • 1/4 teaspoon ground ginger or 1/2 tablespoon minced fresh ginger
  • 1 cup diced carrots about 2 carrots
  • 1/3 cup finely diced red bell pepper
  • 1 cup fresh or frozen peas
  • 2 tablespoons low sodium soy sauce or 1 tablespoon tamari sauce
  • fresh basil leaves for garnish (optional)

Method
 

  1. Cut the cauliflower into florets.
  2. Pulse cauliflower florets in a food processor until rice-sized, then set aside.
  3. Heat 1 tablespoon oil in a large pan or wok over medium-high heat.
  4. Add shrimp to the heated oil and season with salt and pepper.
  5. Cook shrimp for 2 to 3 minutes, until pink and opaque.
  6. Remove shrimp from the pan and set aside.
  7. Place the pan back over medium-high heat.
  8. Pour eggs into the pan and quickly scramble.
  9. Remove from the pan and set aside.
  10. Place the pan back over medium-high heat and heat the remaining oil.
  11. Add the white parts of the green onions and sauté for 30 seconds.
  12. Stir in garlic and ginger, and cook for 30 seconds, or until fragrant.
  13. Add the carrots and peppers; cook until crisp-tender, about 3 minutes.
  14. Add the peas and cauliflower "rice," then stir to combine.
  15. Reduce heat to medium and cook for 4 more minutes, stirring occasionally.
  16. Stir in the cooked eggs, shrimp, and soy sauce.
  17. Taste and add more soy sauce, if needed.
  18. Garnish with basil leaves and serve.

Nutrition

Calories: 268kcalCarbohydrates: 11gProtein: 29gFat: 11gSaturated Fat: 1gCholesterol: 378mgSodium: 543mgFiber: 3gSugar: 4g

Notes

Store leftovers in airtight containers and in the fridge for up to 4 days.