Shrimp Fried Cauliflower Rice
Skip the rice and replace with cauliflower for an easy source of veggies! This cauliflower rice recipe gives you the perfect excuse to keep your dinner low in the glycemic index and load up on sulforophane-rich vegetables. The recipe is gluten-free, dairy-free, paleo, grain-free, added sugar-free, and pescatarian.
Shrimp fried rice has been one of my favorite foods for as long as I can remember. When I went gluten-free in high school my parents found a Chinese food restaurant that made fried rice using brown rice and gluten-free tamari sauce instead of the soy sauce! Talk about a progressive restaurant! I’m taking that dish to the next level of nutritious! This recipe is a spin off of your regular rice-based dish but instead of the rice, the base is cauliflower (if you couldn’t tell by the title!).
Cauliflower is in the cruciferous vegetable family, meaning that it is high in a compound called sulforophane. Others in the family include broccoli, cabbage, brussels sprouts, kale, arugula and collard greens. A 2013 animal study found that mice who were given doses of sulforophane were less likely to develop osteoarthritis. Compared to the control group, the mice given the sulforophane had less cartilage damage too. This is only one of many examples of plant-based chemicals working on a cellular level to reduce inflammation and disease progression. Food really is medicine! Enjoy!
Shrimp Fried Cauliflower Rice
- 1 lb shrimp, frozen and thawed
- 1 head of cauliflower
- 3/4 cup red onion, chopped
- 1 cup shredded carrots
- 1 cup peas
- 2 eggs
- 1 Tbsp basil
- 3 Tbsp Bragg's Liquid Aminos
- 1/2 tsp sea salt
- 1 tsp black pepper
- 1 tsp coconut oil
- Chop the cauliflower into mini florets and add the florets to a food processor. Pulse the cauliflower until it forms a rice consistency. If you don't have a food processor you can always chop or grate the cauliflower as finely as possible.
- In a large sauté pan, melt the coconut oil over medium heat.
- Add the shrimp and onions to the sauté pan and let cook for about 3 minutes.
- Add the shredded carrots and the peas to the sauté pan. Let the vegetables and shrimp cook for another 3-4 minutes.
- Stir the cauliflower rice into the shrimp and vegetable mixture. Allow the cauliflower to get a little brown before stirring.
- Create a whole in the middle of the rice and vegetables. Crack two eggs in the center of the pan and allow them to cook. Once they are mostly cooked, stir the eggs into the rest of the dish.
- Add the basil, sea salt, pepper and liquid aminos after about ten minutes of cooking. Allow the dish to cook for another 2-3 minutes and remove from the stove.
- Arrange the rice on a platter and serve!
| Amount Per Serving|
| Calories|| 102|
| % Daily Value*|
| Total Fat 2 g|| 3.1%|
| Saturated Fat || 0|
| Trans Fat |
| Cholesterol || 0|
| Sodium || 0|
| Total Carbohydrate 9 g|| 3%|
| Dietary Fiber 3 g|| 12%|
| Sugars 3 g (Added Sugar: 0 g)|
| Protein 12 g|
| Vitamin A|| Vitamin C|
| Calcium|| Iron|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.