Did you know you can make fried rice with cauliflower rice? It’s one of my favorite easy, healthy dinners! This recipe is from my January 2023 series where I took a $75 grocery list and turned it into a week of dinners. I love this one because it’s so easy to customize to your liking – you can add or subtract any veggies you like or dislike, and if you don’t like shrimp you really can use any protein!

View this post on Instagram
A post shared by Jenn Lueke (@jenneatsgoood)

CAULIFLOWER SHRIMP FRIED RICE

Recipe by Jenn Lueke

0.0 from 0 votes

Servings

–

2-3

servings

Prep time

minutes

Cooking time

minutes

Did you know you can make fried rice with cauliflower rice? It’s one of my favorite easy, healthy dinners! This recipe is from my January 2023 series where I took a grocery list and turned it into a week of dinners. I love this one because it’s so easy to customize to your liking – you can add or subtract any veggies you like or dislike, and if you don’t like shrimp you really can use any protein!

Cook Mode

Keep the screen of your device on

Ingredients

12 -15 medium frozen shrimp, de-veined
2 tbsp olive or avocado oil
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 inch piece ginger root, minced
1/2 broccoli head, chopped into 1-inch florets
1/2 red bell pepper, chopped
4 baby bella mushrooms, chopped
1 jalapeno pepper, de-seeded & chopped
2/3 cup shredded carrots (about 1 medium carrot)
2 green onions, chopped
16 oz frozen cauliflower rice (can use fresh)
1/4 cup coconut aminos or reduced sodium soy sauce
3/4 cup raw cashews
lime juice (optional) for serving

Directions

If using frozen shrimp, run under room temp water until slightly defrosted then add the shrimp to a large bowl and toss with the oil, salt, pepper, garlic powder, and paprika.
Heat a large skillet over medium heat, then add the seasoned shrimp and cook for about 3 minutes, flip and cook for another 3-4 minutes. Remove the shrimp from the skillet and set aside.
In the same skillet over medium heat, add the minced ginger and cook until fragrant, 1 to 2 minutes. Add the chopped broccoli, bell pepper, mushrooms, jalapeño, carrots, and green onions and cook until softend, about 5 minutes. Season with salt and pepper to taste. Add the cauliflower rice and cook until fully defrosted, about 7 minutes. Pour in the tamari and stir to combine, then remove the skillet from the heat.
Add the cashews and toss to combine. Transfer even servings to plates and top with a squeeze of lime.

Notes

Storage: Refrigerate in a sealed container for up to 2 days.
Reheating: Reheat in a skillet over medium-low heat until warmed through, about 10 minutes.