Shrimp stir-fried cauliflower rice

This shrimp stir-fried cauliflower rice tastes just like the real thing (maybe better!). But it's healthier and easier to do at home! Packed with flavor, protein, vegetables, and healthy fats, it's a delicious weekend dinner that everyone will love – even the fussy kids! Paleo, Whole30 compatible, and ketone friendly.

• author: Michelle Rosen
• preparation time: 15 minutes
• cooking time: 10 minutes
• serving size: 4 servings

Ingredients

• 1 pound medium to large raw shrimp peeled and sausage removed
• 1 tsp tapioca or kudzu powder*
• sea salt and black pepper
• 2 tablespoons avocado oil or ghee separated
• 3 eggs beat well
• 1 1/2 cups carrots diced
• 1 bunch of onions white and green parts separated - cut into thin slices
• 1 inch1-inch piece of fresh ginger peeled and chopped with about 2 teaspoons
• 3 cloves garlic finely chopped
• 12 ounces of fresh or frozen cauliflower rice. if frozen, thaw first.
• 1/4 cup coconut amino (this is an ancient and Whole30 friendly soy sauce equivalent)
• 1 tablespoon pure sesame oil
• sea salt to taste

Directions

1. prepare all the ingredients and get ready before you start.
2. in a bowl, stir the shrimp together with tapioca or kudzu powder, salt, and pepper. heat a large non-stick pan at medium or high temperature. once heated, add 1 tablespoon of avocado oil or ghee. add the shrimp in a single layer and cook on each side for 1-2 minutes until opaque, being careful not to overcook. move to the plate and turn the heat to medium.
3. in a saucepan over medium heat, add the stirred eggs, cook until they have just solidified, and crush them with a spatula. put them aside with the shrimp.
4. add a second tablespoon of oil or ghee to a saucepan and heat up. add the diced carrots and stir for 3-4 minutes or until the pork is soft. then add the white parts of the shallot, ginger, and garlic and stir to combine. cook for another minute until fragrant.
5. add cauliflower rice, coconut amino, and sesame oil and stir to combine. cook for about 2-3 minutes to soften the cauliflower rice. add the shrimp and eggs, stir and cook for 30-60 seconds until hot, then turn off the heat. garnish with green parts of green onions and extra coconut amino or salt and pepper. serve right away. leftovers can be stored in an airtight container in the refrigerator for up to 4 days. enjoy!

 

Recipe notes

* elective

Nourishment

Calories: 295kcal Carbohydrates: 9g Protein: 28g Fat: 15g Saturated Fat: 3g Cholesterol: 409 mg Sodium: 1302mg Potassium: 308mg Fiber: 1g Sugar: 3g Vitamin A: 8227IU Vitamin C: 10 mg Calcium: 203mg Iron: 3mg