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.
Course Main Course, Side Dish
Cuisine Chinese
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Ingredients
3TbspCoconut OilYou will use 1 tbsp at a time
1LbsShrimp, Peeled and DeveinedPre-cooked is fine
2Eggs
1/2TspSesame Oil
1Medium OnionChopped
1CupCarrots Shredded or chopped
1CupPeppersThinly sliced
1CupFrozen Peas
3 Cloves GarlicMinced
12OzCauliflower RiceFresh or Frozen
3TbspTamari or Coconut Aminos Gluten-Free Soy Sauce
2Tbsp Fish Sauce
1/2CupGreen OnionsSliced
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
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. Refrigerate any leftovers and use within 48 hours.