Anyone who has been on a low carb diet knows that cauliflower is a popular ingredient. They also know that there are many ways to use cauliflower. You can mash cauliflower, boil it, bake it, air fry it, and even turn it into a low carb cauliflower rice and shrimp recipe. That’s how versatile cauliflower can be and how you can use it to stay on track with your diet plan. Not to mention, it is actually delicious as long as you use the right recipes.
A low carb cauliflower rice and shrimp recipe is the perfect low carb dinner recipe to help you lose weight and maintain a healthy diet.
Eating low carb is pretty easy. That is why so many people are finding success with weight loss on keto diets. There are so many foods that fit into the diet.
Essentially, a low carb diet is about eating the right foods and less about narrowing your options. But people still find ways to get creative when it comes to finding healthy recipes.
Take cauliflower rice for example. Have you ever thought about turning cauliflower into rice? It sounds weird when you think about it but it is absolutely possible.
Then, you can take that healthier version of rice and use it in other rice recipes. The low carb cauliflower rice and shrimp recipe is a prime example of how creativity can lead to greatness.
Low Carb Cauliflower Rice and Shrimp Recipe Ingredients
There are some recipes that require a little more love than others. This recipe is one of them. The actual cooking aspect of this low carb dinner recipe is quite simple.
However, the ingredients list is a little on the longer side. For example, you will need cauliflower, peeled shrimp, and some fish sauce. But you will also need coconut oil to make this recipe low carb.
Eggs, an onion, peppers, frozen peas, garlic, and tamari sauce should also be on your shopping list. The full list of ingredients can be found down below in the recipe card which is printable so you can take the full list with you to the grocery store.
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 light pink and opaque in color. About 3 minutes each side.
Once the shrimp are cooked, remove 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 it 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 for 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 low carb cauliflower rice and shrimp recipe leftovers and use within 48 hours.
Low Carb Cauliflower Rice and Shrimp
Ingredients
- 3 Tbsp Coconut Oil You will use 1 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 Coconut Aminos Gluten-Free Soy Sauce
- 2 Tbsp Fish Sauce
- 1/2 Cup Green Onions Sliced
- Sesame Seeds Garnish
- Salt and Pepper to Taste
Instructions
- 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.
Notes
More Low Carb Recipes
Low Carb Breakfast Muffins with Coconut Flour
Easy Low Carb Crockpot Recipes
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