Cauliflower Rice with Shrimp

Cauliflower Rice with Shrimp

Riced cauliflower has a similar taste and texture as traditional rice. You can find it in the produce or frozen-food aisle of most grocery stores. Or make your own at home by pulsing small batches of cauliflower florets in a food processor (only nine to ten pulses per batch).

Yield

Serves 4

Ingredients

3 teaspoons olive oil
8 ounces shrimp, shelled and deveined
2 eggs, beaten
1 clove garlic, minced
1 cup frozen peas and carrots
1 10-ounce bag riced cauliflower
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
¼ cup chopped peanuts or cashews
3 scallions, chopped
1 teaspoon sesame seeds

Instructions

  1. Heat large nonstick skillet over medium heat and add 1 teaspoon of the olive oil. Add shrimp to skillet and cook 2 to 3 minutes on each side. Transfer shrimp to a plate and set aside.
  2. Add 1 teaspoon of the olive oil to same skillet, add eggs, and scramble them. Transfer eggs to the plate with the shrimp.
  3. In same skillet, add the remaining 1 teaspoon olive oil. Add garlic and sauté about 30 seconds. Add peas and carrots. Once noticeably thawed, about 3 minutes, add cauliflower. Cook 7 to 10 minutes, until cauliflower is soft.
  4. Drizzle soy sauce and sesame oil over vegetable mixture. Add reserved shrimp and eggs to skillet and stir to combine. Cook 1 to 2 minutes, until heated through.
  5. Divide evenly among 4 plates and sprinkle each serving with nuts, scallions, and sesame seeds.

Nutritional Information

Calories

240 calories

Carbohydrates

12g

Fat

15g

Fiber

4g

Protein

17g

Saturated Fat

2.5g

Sodium

510mg

Sugar

3g