Shrimp & Fresh Cauliflower 'Rice' Stir‑Fry with Bok Choy
Nutritional Information
Quick one-skillet stir-fry using freshly grated cauliflower as rice, tender shrimp and bok choy for a light, low-carb keto meal with no added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 9 7/8 ozs raw shrimp, peeled and deveined
- 10 5/8 ozs fresh cauliflower, finely grated (cauliflower 'rice')
- 5 1/4 ozs bok choy, chopped
- 1 inch fresh ginger, minced
- 2 cloves garlic, minced
- To taste sea salt and freshly ground black pepper
Heat a large skillet or wok over medium-high heat. Add shrimp and sear 1–2 minutes per side until just opaque. Remove and set aside.
Add a splash of water to the pan, add ginger and garlic and sauté briefly, then add grated cauliflower and cook 4–5 minutes, stirring, until slightly softened.
Add chopped bok choy, return shrimp to the pan, toss until everything is heated through and season to taste. Serve hot.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!