Skip the takeout and try this paleo-friendly cauliflower shrimp “fried rice” recipe! You won’t believe how easy and flavorful homemade Chinese food can be.

Lyn read the caption looked at the head of cauliflower and instead of making our standby cauliflower pizza crust she thought with Josie coming this would be a good thing to try. I came home to most of the ingredients layout and a smile on her face…I thought this would be a good thing to try. Off to the train station as the last passengers strolled by memories of the last time we went there to pick her up rose. Josie and Maria on their way back from a DC visit thought her stop was the last stop and as we stood at the 3rd from last stop watching the train pull away and watching the last of the passengers stroll by. Anyway with much to do we ended up chasing the train to South Station where customer service called us because Josie’s battery had died. Not this time we called, phone worked and she was in the elevator, all was well at least in our little corner of life.

Oh ya back to the food, although I had to make a few substitutions this was really good, had tried others in the past but most used a lot of Soy sauce for flavor and very little spice. This was definitely an improvement thanks.

I’ll put Liz’s recipe and my substation will be noted

I can hardly wait to try the recipe her way

Adapted FROM THE LEMON BOWL – Thanks

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 262 kcal

Author Liz DellaCroce

Ingredients

• 1 pound shrimp peeled and deveined (we always have a bag of cooked frozen shrimp so our cooking time was not as long)
• 1 teaspoon salt divided (_1/4 and ¾ tsps.)
• ¼ teaspoon pepper
• 2 large eggs
• 1 head cauliflower – grated or riced see video
• 1 medium onion diced
• 5 scallions diced whites and greens separated (did not have them so I used shallot but cooked with vegis)
• 2 cup medium carrots diced or 1 frozen
• 1 cup frozen peas
• 2 cloves garlic grated
• 1 tablespoon fresh ginger minced
• ¼ cup soy saucelow sodium (used gluten free)
• 2 tablespoons Nakano rice vinegar (only had 1 TBs so mixed with 1 TBS apple cider)
• 1 tablespoon toasted sesame oil
• srirachaoptional
• We tossed some parsley mostly for color and almond slivers in at the end

Instructions

1. Heat a large, deep pan or wok over medium-high heat and spray with cooking spray. Season shrimp with ¾ teaspoon of the salt and the pepper before adding to the hot pan.
2. Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Remove cooked shrimp from the pan and set aside.
3. While shrimp is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.
4. Whisk together eggs and remaining ¼ teaspoon salt in a small bowl. Spray pan with more cooking spray then reduce heat to medium. Pour eggs into the pan and cook, stirring frequently, 1-2 minutes. Remove cooked eggs and place in the bowl with reserved shrimp; set aside.
5. Add diced onion, scallion whites, carrots, peas, garlic, and ginger to the pan and cook until soft and tender, stirring frequently. This should take 4-5 minutes.
6. When veggies are cooked through, add cauliflower, soy sauce and rice vinegar to the pan. Stir well to combine then walk away for a few minutes so that the cauliflower can start to cook and create a nice crust. Come back, stir it around then walk away again. The flavor comes from letting the cauliflower brown a bit and become crispy. This process may take up to 10 minutes. It’s worth the wait!
7. Add cooked shrimp and egg back to the pan and cook until warmed through. Drizzle with toasted sesame oil and garnish with scallion greens and Sriracha to serve.