Cauliflower Rice Stir-Fry with Shrimp and Broccoli
Nutritional Information
A light, savory stir-fry using grated cauliflower as rice, plump shrimp and crisp broccoli. Sautéed with small amounts of cooking water/steam — no added oils required, keeping it whole-foods and keto-focused.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs raw shrimp, peeled and deveined
- 1 cup cauliflower rice (grated raw cauliflower)
- 1 cup broccoli florets, trimmed small
- 1 whole egg, lightly beaten
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon green onion, thinly sliced
- 1 pinch sea salt
- 1 pinch crushed red pepper (optional)
Heat a large skillet over medium-high heat. Add minced garlic and grated ginger and flash briefly with a tablespoon of water to prevent sticking.
Add shrimp and cook 1–2 minutes per side until opaque. Remove shrimp and set aside.
Add broccoli to the pan with a tablespoon of water, cover for 2–3 minutes until bright green and slightly tender.
Add cauliflower rice, toss and cook 4–5 minutes until cauliflower is tender but not mushy. Push rice to one side and pour in beaten egg, scramble quickly, then mix through.
Return shrimp to skillet, add sliced green onion, season with salt and red pepper to taste, toss and serve immediately.
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