Cauliflower 'Rice' Stir-Fry with Shrimp & Egg
Nutritional Information
Light, low-carb cauliflower rice stir-fried with shrimp, scallion and beaten egg for a protein-forward, whole-food keto meal without added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 1 large (about 600 g) cauliflower head, riced (pulse in food prep or finely grate)
- 10 5/8 ozs raw shrimp, peeled and deveined
- 3 larges eggs
- 2 stalks scallions, sliced
- 1 inch fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1 to taste sea salt
- 1 to taste black pepper
Heat a large skillet over medium-high heat. Add riced cauliflower and a splash (1–2 tbsp) of water; stir and steam for 3–4 minutes until slightly tender. Push to one side of the pan.
Add shrimp to the cleared side of the pan; cook 1–2 minutes per side until opaque. Move shrimp atop cauliflower.
Crack eggs into the empty side, scramble gently until just set, then fold into cauliflower and shrimp. Stir in scallions, ginger and garlic; cook 1 minute more.
Season with lime juice, salt and pepper. Serve hot.
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