The main premise of the 2B Mindset nutrition plan by Beachbody is the concept of “water first, veggies most”. There’s no measuring or food prep. There are so many ways to revamp your old recipes and make them 2B Mindset friendly. But there is nothing wrong with trying something new like the 2B Mindset cauliflower fried rice with shrimp recipe. If you keep that in mind, you can take many of your favorite dishes and reinvent them!
The best 2B Mindset cauliflower fried rice with shrimp is a 2B Mindset take on a take-out favorite.
Traditional shrimp fried rice is loaded with carbs and usually pretty light on veggies. This new version replaces rice with a veggie, and you might not even be able to tell the difference!
This 2B Mindset cauliflower fried rice with shrimp recipe is also really versatile. You can add just about any vegetable you have on hand to this flavorful one-skillet dish. When it’s all done, you will not even realize that you used what you had lying around in the kitchen. This is what makes it such a good recipe to have on hand.
In most cases, there is no need to run to the grocery store with this 2B Mindset cauliflower fried rice with shrimp recipe.
Cauliflower rice is easy to make at home (all you need is a food processor or even a cheese grater). However, it is also readily available fresh and frozen in grocery stores everywhere. It’s a 2B Mindset staple.
Not only does it remove the carbs but drastically reduces calories and adds a ton of veggies to your main dish (hello, weight loss!). And since a 2B Mindset dinner contains no Fiber Filled Carbs (FFC’s), this new version of shrimp fried rice fits the plan perfectly.
More 2B Mindset Recipe Ideas
Shrimp and fried rice aren’t the only recipes you can try to stay on track with your 2B Mindset meal planning. In fact, there are recipes that you can try along with this 2B Mindset cauliflower fried rice with shrimp recipe.
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2B Mindset Cauliflower Fried Rice with Shrimp Directions
- Whisk 2 eggs with ½ tsp sesame oil and a pinch of salt and pepper. Set aside.
- Heat 1 Tbs. coconut oil in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. * If your shrimp were already cooked, lightly toss them in the sesame oil over the heat for 3 minutes. * If your shrimp are raw, cook them over medium-high heat until lightly pink and opaque in color. About 3 minutes each side.
- Once the shrimp are cooked, removed them from the pan into a bowl, and set aside.
- Add 1 Tbs. coconut oil back to the skillet. This time, add the egg mixture to the skillet and cook while constantly stirring. Once the egg is cooked, place into a bowl and set aside.
- Add the remaining coconut oil to the skillet and cook the onion, about 3 minutes until tender.
- Add the carrots and peppers. Cook another 3 minutes. Add the garlic and stir. Cook for an additional minute.
- Once the veggies are cooked slightly tender, add the cauliflower rice, frozen peas, Tamari and fish sauce.
- Reduce the heat to medium. Stir and let cook until the peas are no longer frozen and the cauliflower rice and veggies are heated through.
- Remove from the heat and stir in the egg and shrimp.
- If desired, add a little sesame oil, salt, and pepper for seasoning. Stir.
- Serve immediately, topped with green onion and sesame seeds.
- Refrigerate any leftovers and use within 48 hours.
The best 2B Mindset cauliflower fried rice with shrimp is a 2B Mindset take on a take-out favorite.
- 3 tbsp Coconut Oil you will use one tbsp at a time
- 1 lbs Shrimp Peeled and deveined, pre cooked is fine
- 2 Eggs
- 1/2 tsp Sesame Oil
- 1 Medium onion chopped
- 1 cup Carrots shredded or chopped
- 1 cup Peppers Thinly sliced
- 1 cup Frozen Peas
- 3 Cloves Garlic Minced
- 12 oz Cauliflower Rice Fresh or frozen
- 3 tbsp Tamari or Cocunut Aminos Gluten-free soy sauce
- 2 tbsp Fish Sauce
- 1/2 cup Green Onions Sliced
- Sesame Seeds Garnish
- Salt and Pepper To taste
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Whisk 2 eggs with ½ tsp sesame oil and a pinch of salt and pepper. Set aside.
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Heat 1 Tbs. coconut oil in a large skillet over medium high heat. Add the shrimp and season with salt and pepper.
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Once the shrimp are cooked, removed them from the pan, into a bowl and set aside.
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Add 1 Tbs. coconut oil back to the skillet. This time add the egg mixture to the skillet and cook while constantly stirring. Once the egg is cooked, place into a bowl and set aside.
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Add the remaining coconut oil to the skillet and cook the onion, about 3 minutes until tender. Then add the carrots and peppers. Cook another 3 minutes. Add the garlic and stir. Cook for an additional minute.
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Once the veggies are cooked slightly tender, add the cauliflower rice, frozen peas, Tamari and fish sauce. Reduce the heat to medium. Stir and let cook until the peas are no longer frozen and the cauliflower rice and veggies are heated through.
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Remove from the heat and stir in the egg and shrimp.
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If desired, add a little sesame oil, salt, and pepper for seasoning. Stir.
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Serve immediately, topped with green onion and sesame seeds.
If your shrimp were already cooked, lightly toss them in the sesame oil over the heat for 3 minutes. If your shrimp are raw, cook them over medium-high heat until lightly pink and opaque in color. About 3 minutes each side. Refrigerate any leftovers and use within 48 hours.
