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Shrimp and Cauliflower Rice

SERVES 1 · 16 MIN · ONE PAN

Shrimp and Cauliflower Rice
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Portion kcal
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490
CALORIES
67g
PROTEIN
31g
CARBS
13g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 250g (9 oz) shrimp, peeled and deveined
  • 300g (4 cups) cauliflower, grated to rice
  • 1 egg (50g), beaten
  • 60g (1/2 cup) peas
  • 6ml (1.5 tsp) sesame oil
  • 15g (1 tbsp) soy sauce
  • 9g (3 cloves) garlic, minced
  • 8g (1.5 tsp) fresh ginger, grated
  • 1/2 tsp salt, white pepper, spring onions, sesame seeds, lime

Method

  1. Grate the cauliflower on the coarse side of a box grater, then spread it on a tea towel and wring it out. Undrained cauliflower rice steams and goes to slush.
  2. Pat the shrimp dry and salt them.
  3. Sear the shrimp in half the sesame oil over high heat, 75 seconds a side, and remove them to a plate.
  4. Pour the beaten egg into the empty pan, let it set 20 seconds, then break it into ribbons and take it out with the shrimp.
  5. Add the rest of the oil, the garlic and ginger, 30 seconds, then the cauliflower.
  6. Fry it hard for 4-5 min without much stirring. You want it to toast in places - constant stirring keeps it wet and it will never taste like fried rice.
  7. Add the peas and soy and cook 2 min.
  8. Return the shrimp and egg, toss 30 seconds, and finish with spring onion, sesame seeds and a squeeze of lime.
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Tip: wring the grated cauliflower out in a tea towel. You will be surprised how much water comes out, and that water is the reason most cauliflower rice is disappointing.

EquipmentSkillet, box grater

KitSkilletBox grater

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KeepsFridge 2 days. Reheat in a hot dry pan to drive the moisture back off.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.