Fried Shrimp Cauliflower Rice

Paleo | Whole 30 | Gluten Free

Serving Size 4
Total Time 30 Minutes



1 lb wild shrimp

6 tbsp coconut oil

3 eggs, slightly beaten

1/2 yellow onion, chopped 

1 cup broccoli, chopped

1 cup shredded carrots

1 handful nappa cabbage, sliced thin

1 cup mung bean sprouts

5 stalks green onions, chopped

2 tbsp ginger, minced

3 cloves garlic, minced

2 packs of cauliflower rice



2 tbsp rice wine vinegar

4 tbsp coconut aminos

2 tbsp sesame oil

1/4 tsp chili paste

1 tsp fish sauce​

  • Preheat oven to 350. Line baking sheet with parchment paper and pour cauliflower rice on top. Toss with 2 tbsp melted coconut oil, salt and pepper. Cook until slightly browned.

  • Add 2 tbsp coconut oil tp a large skillet. On medium heat cook shrimp, until pink. Set to the side when finished.

  • In the same pan scramble the eggs and put to the side with shrimp.

  • Heat up pan with 2 tbsp of coconut oil and add onions, garlic, ginger and carrots. Cook until onions are clear.

  • Add broccoli and cook until soft but not super soft (you want a crunch).

  • Add cabbage and cook until wilted, 2-4 minutes.

  • Add the shrimp, eggs, and baked cauliflower rice to the skillet and pour on sauce. Mix to combine and top with green onions.

tips & tricks

Substitute shrimp for chicken.



Tel: 985-869-2036

New Orleans, Louisiana

  • White Instagram Icon