Watching your carbs? Then this Cauliflower Shrimp Fried “Rice” is the perfect, healthy, quick and easy meal that’ll satisfy that fried rice craving, without the rice!
I LOVE this meal. Love. Not only is it incredibly healthy, but is sooooo easy. Who knew cauliflower rice was so delicious? Better yet, who knew that you could make a Cauliflower Shrimp Fried “Rice” could be so freakin’ tasty?
Cauliflower rice has been on one of my lists of things to make but you know, with a 2 year old, bun in the oven, and new work schedule, that list seems to just keep getting longer and longer. But thanks to my brother, cauliflower rice jumped to the top of that list. M and I flew out to visit him in Minneapolis a couple of weeks ago and one night as we’re trying to sort out what to do for dinner, he pulls out some cauliflower rice and veggies and whips up this fried “rice” that made me go “whoa, I have to make this at home!”
And it turns out that “rice-ing” your own cauliflower is also super easy. Just take a head of cauliflower to a large grater, or even easier, the shred attachment on your food processor. I couldn’t find the shred attachment to ours so I just grated it, figuring by the time I finally found it in our pantry that’s in desperate need of some re-organization, I would have had it done with the grater anyway. And I was right. A week later I found the shred attachment in another cabinet I wouldn’t have thought to even look… thanks preggo brain 😉
As easy as rice-ing the cauliflower is, it’s probably the most difficult part of this whole dish. The rest is just one pan goodness. Saute up the shrimp, scramble up a couple of eggs, cook the veggies and toss it all back together with an easy sauce and boom. Fried rice deliciousness without the rice!
Seriously, so good. So much so that I didn’t tell my husband that it was cauliflower until he had finished eating it. His response? “Whoa, really? Ok then I don’t feel guilty about having a second bowl.” Yup. That’s what I told myself, too!
Cauliflower Shrimp Fried "Rice"
- 1 head fresh cauliflower (will be approx 4 cups riced)
- 1 lb shrimp
- 2 cups carrots, diced
- 2 cups peas, fresh or thawed if frozen
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 eggs whisked
- 1/3 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon butter, divided
- 3/4 teaspoon kosher salt, divided
- In a large saute pan on medium heat, melt 1/2 tablespoon of butter. Add shrimp and cook approximately 90 seconds per side. Season with 1/2 teaspoon of salt. Remove from pan and set aside.
- Add remaining butter to pan, melt and then add eggs and scramble with remaining 1/4 teaspoon of salt. Remove from pan and set aside with the shrimp. Add garlic, carrots, peas, and ginger and saute for about 4-5 minutes, stirring often.
- Meanwhile, combine soy and vinegar in a small bowl. Add cauliflower to saute pan, stir, and then add soy and vinegar. Turn heat to medium high stir again so everything is well combined and let "fry" for approximately 7 minutes. Stir and fry again for another 5-7 minutes.
- Add shrimp and eggs back to pan. Stir to combine and top with sesame oil, stir and serve!