This five-ingredient main is a great way to get more seafood into your weeknight rotation. Seek out shrimp that's free of sodium tripolyphosphate (STP), a common preservative that significantly boosts the sodium in your shrimp. Can't find riced cauliflower? Make your own by pulsing cauliflower florets in a food processor until crumbled. Easy!
3 tablespoons toasted sesame oil, divided
10 ounce medium shrimp, peeled and deveined
5 large eggs, lightly beaten
1 cup sliced green onions, divided
16 ounces fresh or frozen riced cauliflower (such as Green Giant)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Added sugars g
Calcium 12% DV
Potassium 16% DV
How to Make It
1. Heat 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes. Remove shrimp from pan.
2. Return pan to medium-high. Add 1 1/2 teaspoons oil. Add eggs; cook 2 minutes or until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cool, and cut into 1/2-inch pieces.
3. Heat remaining 2 tablespoons oil in pan over medium-high. Add 3/4 cup green onions and cauliflower; cook 5 minutes, without stirring, or until browned. Stir in shrimp, eggs, pepper, and salt. Top with remaining 1/4 cup green onions.
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