Low-Carb Shrimp Cauliflower Rice (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 medium cauliflower head or 4 cups cauliflower rice
02 -
12 ounces shrimp, peeled and deveined
03 -
2 eggs, lightly beaten
→ Vegetables
04 -
2 cloves garlic, minced
05 -
1 small onion, diced
06 -
1/2 cup frozen peas and carrots
→ Seasonings and Oils
07 -
1 tablespoon olive oil or sesame oil
08 -
3 tablespoons soy sauce
09 -
1 tablespoon sesame oil (optional)
10 -
Salt and pepper to taste
11 -
Green onions for garnish (optional)
# Let's Cook!:
01 -
Process cauliflower florets in food processor until rice-sized or use pre-made cauliflower rice
02 -
Heat oil in large skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink. Remove and set aside
03 -
In same skillet, sauté onion, garlic, peas, and carrots for 3-4 minutes until soft
04 -
Add cauliflower rice, cook 5-7 minutes. Push to side, scramble eggs in empty space. Mix together
05 -
Return shrimp to skillet. Add soy sauce, sesame oil, salt, and pepper. Heat through and garnish with green onions
# Cook's Notes:
01 -
Use tamari instead of soy sauce for gluten-free option
02 -
Can use fresh or frozen vegetables
03 -
Cook cauliflower rice thoroughly to avoid soggy texture