Shrimp Stir Fried Cauliflower “Rice”

This was our first attempt to cook with cauliflower “rice” for a lower carb option and we didn’t miss the real rice at all!  Feel free to substitute diced chicken breast for the shrimp.

(modification of original recipe from Hello Healthy)

Serves 4

• 1 medium head cauliflower (about 2 pounds), cut into florets
• 2 teaspoons canola oil, divided
• 4 large eggs, lightly beaten
• 1 pound medium shrimp (41-50 count/pound), thawed, shelled and deveined
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 small carrots, peeled and thinly sliced
• 1 teaspoon fresh ginger, minced
• 2 garlic cloves, minced
• 1 cup fresh or frozen sugar snap peas, thawed and drained
• ½ cup vegetable broth
• 2 tablespoons Bragg’s Liquid Aminos or low-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 green onion, sliced diagonally

Place cauliflower florets (in batches) in a food processor and pulse until the cauliflower is the size and texture of rice.  Set aside.

Heat ½ teaspoon canola oil in a large non-stick skillet over medium heat.  Add the eggs; cook, stirring frequently for 2 to 3 minutes or until the eggs are set.  Transfer the eggs to a plate; thinly slice the eggs and set aside.

Add the shrimp to the skillet over medium heat; sprinkle with salt and pepper.  Cook for 2 minutes per side or until done and no longer opaque.  Set aside with the eggs.

Heat the remaining 1 ½ teaspoons canola oil over medium heat.  Add carrots, ginger and garlic.  Cook, stirring constantly for 2 minutes.  Increase heat to medium-high.  Stir in cauliflower and sugar snap peas.  Cook, stirring constantly for 5 to 10 minutes until the mixture is hot and the cauliflower is crisp tender.

Combine broth, liquid aminos/soy sauce, and sesame oil.  Stir into cauliflower mixture; cook 1 minute.  Stir in reserved eggs and shrimp; cook 1 minute or until heated.  Sprinkle with green onions and serve immediately.

Nutritional Info/Serving:  Calories 307, Fat 10 g, Protein 37 g, Carbs 18 g

21 Day Fix Container Equivalents/Serving: 2 Green, 1.5 Red, 1 tsp