Description
Enjoy a delicious High Protein Shrimp Fried Rice Cauliflower that’s perfect for an easy dinner or weeknight dinner. This family dinner recipe brings together savory shrimp and low carb shrimp fried rice with cauliflower rice stir fry for a satisfying meal.
Ingredients
Scale
- 1 lb medium-large raw shrimp peeled and deveined
- 1 tsp tapioca flour or arrowroot*
- Sea salt and black pepper
- 2 Tbsp avocado oil or ghee divided
- 3 eggs whisked
- 1 1/2 cups carrots diced
- 1 bunch scallions white and green parts separated – thinly sliced
- 1 inch chunk fresh ginger peeled and minced about 2 tsp
- 3 cloves garlic minced
- 12 oz cauliflower rice fresh or frozen If frozen thaw first
- 1/4 cup coconut aminos this is a paleo and Whole30 friendly equivalent of soy sauce
- 1 tbsp pure sesame oil
- Sea salt to taste
Instructions
- Combine the shrimp with tapioca flour or arrowroot, salt, and pepper in a bowl. Heat 1 Tbsp avocado oil or ghee in a large nonstick skillet over medium-high heat. Cook the shrimp in a single layer for 1 to 2 minutes on each side until opaque, then remove and lower the heat to medium.
- Pour the whisked eggs into the skillet and cook over medium heat, breaking them apart until just set. Set the eggs aside with the shrimp.
- Add the remaining oil or ghee to the skillet and raise heat to medium-high. Stir the diced carrots for 3 to 4 minutes until tender. Then add the white scallion parts, ginger, and garlic, stirring for about a minute until aromatic.
- Mix in the cauliflower rice, coconut aminos, and sesame oil. Cook for 2 to 3 minutes until the cauliflower rice softens. Lastly, return the shrimp and eggs to the skillet, stirring for 30 to 60 seconds to warm through before removing from heat. Garnish with the green scallion parts and adjust seasoning with coconut aminos or salt and pepper as desired.
Notes
- *Optional
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295kcal
- Sugar: 3g
- Sodium: 1302mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 409mg