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Week of 1/20/20

Shrimp Fried Cauliflower Rice
with stir-fried ginger cabbage

Active: 40 Total: 40
Original GF Paleo Vegetarian
Shrimp Fried Cauliflower Rice

This paleo-friendly version of classic shrimp fried rice uses cauliflower rice and scrambled eggs for texture and added protein.
Smarts: Don’t want to serve the ginger cabbage on the side? Just leave it in the pan and add the other ingredients in the order listed.

Dependency
Tamarind Marinated Salmon
Tags
One Pot, Whole30, Dependent Meal Pairs
Proteins
Eggs, Shellfish
Cuisines
Asian - Chinese
Save recipe
89

Ingredients

Metric
Servings:
4
Shrimp Fried Cauliflower Rice:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Carrots - 8 oz , thinly sliced
  • Bragg's / coconut aminos - 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Green onions - 3 stalks , chopped, green and white parts separate
  • Limes - 1 , wedges
  • Eggs - 2
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cauliflower rice (leftover from Monday) - ~3 cups
  • Cashews - 1/3 cup
Stir-Fried Ginger Cabbage:
  • Cabbage, green or red - 16 oz , thinly sliced (sub coleslaw mix)
  • Ginger - 1 Tbsp , finely diced
  • Oil, cooking - 1 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Sesame seeds, white (opt) - 1 tsp

Prep

  1. Shrimp - Defrost, rinse, and pat dry.

  2. Carrots / Cabbage / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Make sauce - Combine aminos, vinegar, and red pepper flakes. (Can be done up to 5 days ahead)

  4. Green onions / Limes - Prep as directed.

  5. Eggs - Whisk eggs.

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Make

  1. Heat a wok with cooking oil (portion for cabbage) over medium-high heat. Add cabbage and saute until tender but still slightly crunchy, 7 to 8 minutes. (Add some water if the pan starts to look dry.) Add ginger and some salt and saute for 1 minute more. Fold in toasted sesame oil and sesame seeds. Taste and season with some salt. Transfer cabbage to a serving dish and cover to keep warm.

  2. Return wok to heat and add first portion of oil (for fried cauliflower rice). Add shrimp and saute until shrimp are opaque and just cooked through, 3 to 4 minutes. Season shrimp with some salt as it cooks. Set shrimp aside and return wok to heat.

  3. To heated wok, add second portion of oil (for fried cauliflower rice) and then white parts of green onions and carrots. Cook, stirring frequently, until carrots are tender, 5 to 6 minutes.

  4. Push carrots to one side of the skillet and pour eggs into the other side. Scramble eggs on one side of the pan until cooked through.

  5. Add cauliflower rice, sauce, shrimp, cashews, and green parts of green onions. Toss everything together until warmed through.

  6. Serve cauliflower fried rice with cabbage and lime wedges on the side. Enjoy!

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