This five-ingredient main is a great way to get more seafood into your weeknight rotation. Seek out shrimp that's free of sodium tripolyphosphate (STP), a common preservative that significantly boosts the sodium in your shrimp. Can't find riced cauliflower? Make your own by pulsing cauliflower florets in a food processor until crumbled. Easy!
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 3 tablespoons toasted sesame oil divided
- 10 ounce medium shrimp peeled and deveined
- 5 large eggs lightly beaten
- 1 cup sliced green onions divided
- 16 ounces fresh or frozen riced cauliflower such as Green Giant
- 1/2 teaspoon Freshly ground black pepper
- 1/4 teaspoon kosher salt
Ingredients
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Instructions
- Heat 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes. Remove shrimp from pan.
- Return pan to medium-high. Add 1 1/2 teaspoons oil. Add eggs; cook 2 minutes or until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cool, and cut into 1/2-inch pieces.
- Heat remaining 2 tablespoons oil in pan over medium-high. Add 3/4 cup green onions and cauliflower; cook 5 minutes, without stirring, or until browned. Stir in shrimp, eggs, pepper, and salt. Top with rema.
Nutrition Facts
Shrimp Fried Cauliflower Rice
Amount Per Serving
Calories 342
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 4g
20%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 414mg
138%
Sodium 901mg
38%
Potassium 348mg
10%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
12%
Sugars 2g
Protein 29g
58%
Vitamin A
19%
Vitamin C
90%
Calcium
9%
Iron
20%
* Percent Daily Values are based on a 2000 calorie diet.
