CAULIFLOWER SHRIMP FRIED RICE RECIPE BY TASTY
Here's what you need: cauliflower florets, sesame oil, carrots, garlic, large shrimp, frozen peas, eggs, low sodium soy sauce, white pepper, green onion
Provided by Joey Firoben
Categories Lunch
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse cauliflower in a food processor until broken into rice-sized pieces.
- Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
- Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
- Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
- Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
- Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
- Enjoy!
Nutrition Facts : Calories 251 calories, Carbohydrate 16 grams, Fat 6 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams
SHRIMP CAULIFLOWER FRIED RICE
Cut down on carbs and amp up your veggie servings with this healthy cauliflower fried rice with shrimp, broccoli, bell peppers and garlic. Everything is cooked in one wok or skillet, but in stages, so each element keeps its integrity in the finished dish instead of being all mushed together--it may seem fussy, but it's worth it and actually quite easy. Resist the urge to stir the cauliflower rice right away; letting it cook undisturbed for a few minutes allows it to brown and develop sweet, nutty flavors. This healthy dinner comes together in just 25 minutes, so it's perfect for busy weeknights.
Provided by Robin Bashinsky
Categories Healthy Shrimp Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
- Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.
- Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower.
- Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 9.6 g, Cholesterol 275.6 mg, Fat 16.9 g, Fiber 3.5 g, Protein 30.1 g, SaturatedFat 2.9 g, Sodium 605.4 mg, Sugar 3.6 g
CURRIED RICE WITH SHRIMP
One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.
Provided by JackieOhNo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
- Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
- Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
- Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
Nutrition Facts : Calories 354, Fat 5.7, SaturatedFat 0.8, Cholesterol 214.9, Sodium 991.1, Carbohydrate 46.2, Fiber 2.5, Sugar 3.1, Protein 27.6
CAULIFLOWER FRIED RICE
It looks like rice, it tastes like rice, but it's not! And no one will ever know, unless you tell them. This quick and easy Fried Rice recipe tastes like it just came from your favorite Chinese restaurant. Serve as a side or add cooked chicken, pork or shrimp for a fast and easy main dish.
Provided by Green Giant
Categories Trusted Brands: Recipes and Tips
Time 13m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
- Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
- Stir in soy sauce and cook 1 minute.
- Stir in cooked egg and continue cooking 1 minute or until heated through.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 6.4 g, Cholesterol 42.2 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 498.3 mg, Sugar 0.4 g
CURRIED SHRIMP AND CAULIFLOWER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.
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- Prep all the veggies and set them aside. In a small bowl, mix together the coconut aminos, sesame oil, rice vinegar, and black pepper, set the sauce aside.
- Preheat a large skillet, (15″) over medium high heat. When the skillet is hot, add 1 tablespoon of the oil sauté the shrimp just until pink on both sides and most of the way cooked through, about 3-4 minutes. Remove the shrimp from the pan and set them aside.
- Heat the remaining tablespoon of oil in the pan and add the carrots, bell pepper, and the white part of the green onions. Sauté until the veggies are crisp tender, then add the garlic, ginger, and red curry paste. Cook until fragrant, about 30 seconds, then turning the heat to high add the cauliflower rice.
- Continue to cook stirring constantly until the cauliflower rice is tender, then add the frozen peas along with the eggs and the shrimp. Cook until the eggs scramble around the cauliflower rice, and make sure the shrimp is just cooked through, 1-2 minutes. Finally add the sauce, stirring to combine. Remove the pan from the heat and stir in the sliced green part of the green onions. Serve immediately.
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