Shrimp Cauliflower Rice Dish (Print Version)
# Ingredients:
01 -
4 cups of cauliflower rice or 1 medium-sized cauliflower.
02 -
12 oz of raw shrimp, peeled and cleaned.
03 -
1 tbsp sesame oil or olive oil.
04 -
2 small garlic cloves, chopped fine.
05 -
1 diced small onion.
06 -
1/2 cup of peas and carrots from the freezer.
07 -
2 eggs, beaten gently.
08 -
3 tbsp tamari or soy sauce.
09 -
1 tbsp sesame oil, optional.
10 -
Pepper and salt, adjust to your liking.
11 -
Chopped green onions to sprinkle on top if you want.
# Instructions:
01 -
Chop cauliflower into tiny rice-like bits in a food processor, or grab ready-made cauliflower rice if that’s easier.
02 -
Pour oil into a pan, cook shrimp for a couple of minutes on each side till pink, then move them out of the pan.
03 -
Stir-fry the onion, garlic, carrots, and peas in the skillet for about 3-4 minutes until everything softens up.
04 -
Toss the cauliflower rice into the pan, cooking it for 5-7 minutes until it's soft and gets a little color.
05 -
Move rice to one side of the pan, pour eggs into the empty half, scramble them, and combine with the rest.
06 -
Put the shrimp back, stir in tamari or soy sauce, season to taste, and let it cook just two more minutes.
# Notes:
01 -
Frozen cauliflower rice works just as well.
02 -
Don’t undercook—there’s a risk the texture will turn mushy.