Cauliflower 'Rice' Stir-Fry with Shrimp and Broccoli
Nutritional Information
Grated cauliflower quickly sautéed with shrimp, broccoli florets and an egg for texture—using whole ingredients only and relying on egg yolk and shrimp for healthy fats. A satisfying low-carb Asian-inspired dish.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 cups grated cauliflower (cauliflower 'rice')
- 12 ozs raw shrimp, peeled and deveined (~340g)
- 1 cup small broccoli florets
- 2 wholes large eggs
- 1 tablespoon finely chopped green onion (white + green parts)
- 1 teaspoon fresh grated ginger (optional)
Heat a large skillet over medium-high heat. Add shrimp and cook until opaque, then remove and set aside. Use the pan dry or with a splash of shrimp’s released juices.
Add grated cauliflower and broccoli to the hot pan and stir-fry until just tender, about 4–6 minutes. Push vegetables to the side and crack eggs into the cleared space; scramble them and then mix through the vegetables.
Return shrimp to the pan, toss with grated ginger and green onion, and cook 1–2 minutes to combine. Serve hot.
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