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Shrimp Cauliflower Fried Rice

Photo: Rachel Johnson
Active time 7 mins
Total time 21 mins

Serves 4 (serving size: about 1 cup)

This flavorful paleo bowl is an easy and healthy way to liven up your next dinner. Topped with hearty shrimp and loaded with aromatic fresh ginger, this is a weeknight meal that the entire family can get excited about. Forget takeout because this quick skillet dinner is super straightforward and comes together in minutes.


  • 1/2 pound peeled and deveined shrimp
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons dark sesame oil
  • 1/3 cup chopped red bell pepper
  • 1/2 cup sliced green onions
  • 1 tablespoon bottled minced garlic
  • 4 cups riced cauliflower
  • 1 large egg, lightly beaten
  • 2 tablespoons liquid aminos
  • 1 tablespoon water

Nutrition Information

  • calories 117
  • fat 4.5 g
  • satfat 1 g
  • monofat 0.6 g
  • protein 12.5 g
  • carbohydrate 8 g
  • fiber 2.9 g
  • cholesterol 118 mg
  • iron 1 mg
  • sodium 857 mg
  • calcium 76 mg
  • sugars 3.1 g

How to Make It

  1. Combine shrimp, ginger, and crushed red pepper in a small bowl; let stand 5 minutes.
  2. Heat oil in a large nonstick skillet over high heat. Add bell pepper, green onions, and garlic; stir-fry 1 to 2 minutes or until tender. Add shrimp mixture to pan; stir-fry 4 to 5 minutes or until shrimp are done. Add riced cauliflower; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture, and stir-fry until egg is cooked. Stir in liquid aminos and water; cook until thoroughly heated.
Oxmoor House