Paleo Shrimp Fried Cauliflower Rice

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Try making this Paleo Shrimp Fried Cauliflower Rice for your next dinner option! Shrimp is known to be one of the best sources of iodine and contains a beneficial amount of protein. Ginger aids in fighting inflammation and helps to lower blood sugar levels. Cauliflower is naturally high in fiber and contains a significant amount of antioxidants. Coconut aminos serves as a gluten-friendly substitute for soy sauce. Enjoy!

Ingredients:

  • 1 lb medium-large raw shrimp, peeled and deveined

  • 1 tsp tapioca flour

  • 1 tsp sea salt

  • 1 tsp black pepper

  • 2 tbsp coconut oil

  • 3 eggs, whisked

  • 1 bunch scallions, white and green parts separated, thinly sliced

  • 2 tsp fresh ginger, peeled and minced

  • 3 cloves garlic, minced

  • 12 oz cauliflower rice

  • 1/4 cup coconut aminos

  • 1 tbsp sesame oil

  • Extra sea salt to taste

  • Lime and chopped basil, optional

Instructions:

1) In a medium sized bowl, toss the shrimp with the tapioca flour, sea salt, and pepper.

2) Add 1 tbsp of coconut oil to a large skillet and heat over medium-high heat. Add shrimp and cook each side for 2 minutes. Transfer shrimp to a plate and set aside.

3) Add the whisked eggs to the skillet and cook over medium heat until scrambled. Set aside with the shrimp.

4) Add the remaining tbsp of coconut oil to the skillet and toss in the white part of scallions, ginger, garlic and combine. Cook for about 1-2 minutes.

5) Add the cauliflower rice, coconut aminos, sesame oil, and stir well. Cook for three minutes to soften the rice. Toss in the cooked shrimp and eggs and combine all ingredients well for 1 minute.

6) Allow to cool and sprinkle the green part of scallions, extra sea salt, and lime/basil to taste. Store in the refrigerator for up to four days and enjoy!