Recipe Friday: Shrimp Cauliflower Fried Rice
I really love rice and I must admit, I’ve really missed rice during our time on the Whole 30. However, cauliflower rice has been an awesome substitute. It has the bulk and consistency of rice, but it’s cauliflower! One bummer about cauliflower rice is the amount of prep it takes. It takes awhile to break down the cauliflower, and “rice” it in the food processor. And don’t even get me started on the mess. Those little rice kernel shaped pieces of cauliflower seem to get everywhere! Solution: Trader Joes now has cauliflower rice in the freezer section! Ben and I go through about 2 bags of this every week. All the cauliflower rice with no prep and no mess!
For this recipe I used the pre-packaged cauliflower rice. But if making your own cauliflower rice is your thing (or you can’t find the pre-made rice at TJ’s – they sell out of it fast!) that’s cool too My favorite things about this recipe is its versatility. With the exception of the cauliflower rice, all of the other veggies in this recipe could be substituted out for another veggie. Shrimp not your thing? No problem, sub it out for some diced leftover chicken or tofu (if you’re not doing Paleo/Whole 30). One thing to note about this recipe, make sure to taste the finished product at the end and add more of whatever seasoning you need to make this dish taste good to you!
This has become a weekend favorite for us – but the dish comes together very quickly so it can be a great addition to your week night meal plan.
5 cloves of garlic, minced
1 chili pepper, minced (seeds removed)
1 Tbs coconut oil
1 medium to large summer squash, chopped
1 bag of Trader Joe’s cauliflower rice, or about 4 cups of cauliflower rice
6 tsp coconut aminos
3/4 tsp salt, divided
1/2 pound pre-cooked shrimp
2 cups of your favorite chopped leafy vegetable ( kale, chard, spinach, cabbage etc.)
1 Tbs sesame oil
4 eggs, beaten
salt, pepper, garlic powder, coconut aminos, to taste
cilantro for garnish
Heat up the coconut oil, garlic and chili pepper in a pan or wok over medium high heat. Stir and let cook until the garlic is fragrant and begins to brown. When the garlic begins to brown add in the squash and 1/4 tsp of salt. Cook and stir until the squash becomes slightly tender. Add the cauliflower rice, coconut aminos, and the remaining salt and cook, while stirring frequently, until the rice is tender. Add in the greens, cooked shrimp, and sesame oil and cook and stir until the greens begin to wilt Take care not to over cook the shrimp! Pour in the beaten eggs and stir making sure to scrape the sides and bottom of the pan and turn the fried rice frequently so all of the egg mixture cooks and gets well incorporated into the rice. Once the egg has cooked through the entire dish, season to your liking with additional salt, coconut aminos, pepper and garlic powder. Garnish with cilantro and serve!
This recipe serves 4