Shrimp Fried Cauliflower Rice
with stir-fried ginger cabbage

Name: Shrimp Fried Cauliflower Rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lbs Shrimp, peeled and deveined; 8 oz Carrots, thinly sliced; 1 Tbsp Bragg's / coconut aminos; 2 tsp Vinegar, rice; 1/4 tsp Red pepper flakes (opt); 3 stalks Green onions, chopped, green and white parts separate; 1 Limes, wedges; 2 Eggs; 1 Tbsp + 1 Tbsp Oil, cooking; ~3 cups Cauliflower rice (leftover from Monday); 1/3 cup Cashews; 16 oz Cabbage, green or red, thinly sliced (sub coleslaw mix); 1 Tbsp Ginger, finely diced; 1 Tbsp Oil, cooking; 1 tsp Oil, toasted sesame; 1 tsp Sesame seeds, white (opt)

Active: 40 Total: 40

Original GF Paleo Vegetarian

This is a classic paleo-friendly version of shrimp fried rice with cauliflower rice and scrambled eggs for texture.
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

Ingredients

Metric

Servings:

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

Shrimp - Defrost, rinse, and pat dry.
Carrots / Cabbage / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Combine aminos, vinegar, and red pepper flakes. (Can be done up to 5 days ahead)
Green onions / Limes - Prep as directed.
Eggs - Whisk eggs.

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Make

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.
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.
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.
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.
Add cauliflower rice, sauce, shrimp, cashews, and green parts of green onions. Toss everything together until warmed through.
Serve cauliflower fried rice with cabbage and lime wedges on the side. Enjoy!

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