cauliflower shrimp fried rice

whole30 cauliflower shrimp fried rice

Shrimp fried rice with cauliflower and pineapple, make for a filling whole30, low-carb dinner ready to inhale in just 20 minutes! 
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Course: Main Course
Cuisine: American
Keyword: cauliflower fried rice recipe, paleo shrimp fried rice, whole30 cauliflower rice
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 270kcal

Ingredients

  • 1 medium head of cauliflower - or an 8-ounce bag of cauliflower crumbles
  • 1/2 lb bacon (slices) - sugar-free/nitrate free suggested
  • 1/2 lb raw shrimp - peeled, deveined with tails removed
  • 2 large eggs - whisked
  • 1/2 pineapple - cored and sliced
  • 1 inch fresh ginger, peeled and grated - or 1 tbsp dried spice will work too
  • 3 cloves garlic, minced
  • 2 medium carrots - diced - about 2 cups
  • 1 red bell pepper, thinly sliced
  • 4 stalks green onions - thinly sliced
  • 1 tablespoon sesame oil
  • 3 tablespoons coconut aminos
  • red pepper flakes - to garnish, optional
  • cilantro - to garnish optional
  • sesame seeds - to garnish, optional

Instructions

  • If using a whole head of cauliflower: cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Alternatively, you can use an 8-ounce bag of cauliflower crumbles.
  • Add bacon to cold skillet, turn heat to medium-high and cook bacon until done, about 7-8 minutes. Transfer to a paper towel lined plate. Once cooled, roughly chop bacon.
  • Using leftover bacon grease, add the shrimp to skillet in one even layer. Allow the shrimp to cook for 30 seconds, and then flip over and cook for another 30 seconds. The shrimp should be pink and cooked through. Transfer shrimp to a large plate and set aside. 
  • Add two large eggs and quickly scramble, remove from skillet. Grill pineapple rings, remove from heat and set aside.
  • Add garlic and ginger and cook, stirring constantly, about 1 minute. Add stir-fry veggies with cauliflower rice. Stir-fry until the vegetables are tender, about 2-3 minutes.
  • As the vegetables cook, whisk coconut aminos and sesame oil together in a small bowl. Stir the sauce and shrimp and bacon, into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Garnish with additional green onions, cilantro, red pepper flakes, or sesame seeds, if desired.

Nutrition

Serving: 1g | Calories: 270kcal | Carbohydrates: 13g | Protein: 20g | Fat: 11g | Fiber: 3g
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