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cauliflower rice shrimp bowl with egg 843157204

Spicy Cauliflower Rice Shrimp Bowl Egg

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Craving healthy & quick? This protein-packed cauliflower rice shrimp bowl with egg is ready in 20 mins! Easy, delicious, and satisfying.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Dinner
Cuisine: Asian
Calories: 690
Ingredients Method Nutrition Notes

Ingredients
  

For Shrimp, Sauce and Toppings:
  • 1-2 Tablespoons Sambal Oelek It's hot! Start with 1T and if it's not hot enough for you add more
  • 2 Tablespoons Honey
  • 1 Tablespoon Dijon mustard
  • 1-2 Tablespoons coconut milk or coconut cream (optional- use if you want to make the sauce creamier and mellow out the heat)
  • 1 ripe avocado, peeled and sliced
  • 3-4 Tablespoons olive oil, separated
  • 5 cups riced cauliflower, see instructions in post if making your own
  • Sea salt, pepper to taste
  • 10 ounces raw shrimp, deveined, shells and tail removed
  • 2 large eggs fried
  • 1 Tablespoon chives for garnish

Method
 

Make Sauce:
  1. Whisk together Sambal Oelek, mustard, honey, and coconut milk or cream (if using) in a small bowl.
  2. Set the sauce aside.
  3. Peel and slice the avocado, then set it aside.
Time to start cooking!
  1. Use two pans simultaneously: a large pan for cauliflower and eggs, and a small pan for shrimp.
  2. Heat a large pan over medium heat for two minutes, then add enough olive oil to cover the bottom of the pan.
  3. Once the olive oil is hot but not smoking, add the cauliflower rice. Stir occasionally and cook for 6 minutes, adding the eggs during the last 3 minutes.
While cauliflower cooks, make eggs and shrimp:
  1. Heat a small pan over medium-high heat for two minutes.
  2. Add olive oil to coat the bottom of the small pan.
  3. When the oil is hot, add shrimp to the small pan. Cook and toss for 2-3 minutes, then add the Sambal Oelek mixture. Toss for one more minute, then turn off the heat.
  4. Season the cauliflower with sea salt and pepper, then use a spatula to push it to one side of the pan.
  5. Add a little more olive oil to the pan. Gently crack two eggs into the pan, reduce heat to medium, and cook until the whites are set and yolks are runny. Season the eggs to taste.
  6. Place the cauliflower rice into bowls. Pour the shrimp and sauce over the cauliflower rice, add avocado slices and the fried egg, then garnish with chives. Enjoy!

Nutrition

Calories: 690kcalProtein: 41gFat: 45gCholesterol: 409mgSodium: 1772mgFiber: 10gSugar: 18g

Notes

Ingredient Swap: I've found that if I'm out of fresh chives, a sprinkle of fresh cilantro or even some thinly sliced green onions works beautifully for that pop of color and freshness.