Paleo Cauliflower Fried Rice with Shrimp Recipe

Paleo cauliflower fried rice with shrimp is a fast, grain-free take on the Chinese takeout classic. Cauliflower rice stir-fried with shrimp, vegetables, and coconut aminos delivers all the savory satisfaction of fried rice without grains or soy. With 35g of protein and only 321 calories per serving, this is one of the most macro-efficient paleo dinners you can make.

Ingredients

• 500g large shrimp, peeled and deveined
• 1 large head cauliflower (about 800g), riced (or 4 cups pre-riced cauliflower)
• 3 large eggs, lightly beaten
• 1 cup frozen peas (technically not strict paleo; sub diced broccoli for strict paleo)
• 1 cup shredded carrots
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 green onions, sliced (white and green parts separated)
• 3 tbsp coconut aminos
• 1 tsp sesame oil (omit for strict paleo)
• 2 tbsp coconut oil, divided
• 0.5 tsp sea salt
• 0.25 tsp white pepper

Instructions

1. If using a whole cauliflower head, cut into florets and pulse in a food processor until it resembles rice, about 8-10 pulses. Do not over-process.
2. Spread cauliflower rice on a clean kitchen towel or paper towels and press to remove as much moisture as possible. This is key to prevent sogginess.
3. Heat 1 tbsp coconut oil in a large wok or skillet over high heat until smoking.
4. Add shrimp in a single layer and cook for 2 minutes per side until pink and curled. Remove and set aside.
5. Add remaining 1 tbsp coconut oil to the same pan. Add white parts of green onion, garlic, and ginger. Stir-fry for 1 minute.
6. Add shredded carrots and stir-fry for 2 minutes.
7. Push vegetables to the side, pour beaten eggs into the empty space, and scramble for 1-2 minutes until just set. Break apart and mix with vegetables.
8. Add cauliflower rice to the wok. Stir-fry over high heat for 4-5 minutes, tossing frequently, until cauliflower is tender and lightly golden.
9. Add frozen peas or broccoli and stir-fry for 1 more minute.
10. Pour coconut aminos and sesame oil over the rice. Add cooked shrimp back in. Toss everything together for 1 minute.
11. Season with salt and white pepper. Garnish with green onion tops and serve immediately.

Tips & Variations

• High heat is essential. A wok on max heat gives the best texture and slight char.
• Squeeze out as much moisture from the cauliflower as possible or the result will be mushy.
• For strict paleo, skip the peas and use diced broccoli, snap peas, or asparagus instead.
• Replace shrimp with diced chicken breast or ground pork for variety.
• Refrigerate leftovers for up to 3 days; reheat in a very hot skillet, not the microwave.

Nutrition Breakdown

Calories: 321 kcal

Protein: 35.3g

Fat: 11.6g

Carbs: 21.3g

Fiber: 6.4g

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