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Home > RECIPES > Lunch/Brunch/Dinner > Shrimp Fried Cauliflower Rice
Shrimp Fried Cauliflower Rice

Recipe is becoming one of my favorite dishes, so I thought I'd shard. This five-ingredient main is a great way to get more seafood into your weeknight rotation. I suggest you make your own cauliflower rice by pulsing cauliflower florets in a food processor until crumbled. It's really easy. However, if you do not have the time or a food processor, simply buy riced cauliflower in the frozen section of the grocery store (green giant if a good one)


  • 3 Tbsp. Maine-ly Drizzle's Sesame Oil, divided
  • 10 oz. medium shrimp, peeled and deveined
  • 5 large eggs, lightly beaten
  • 1 cup sliced green onions, divided
  • 16 oz. fresh or frozen riced cauliflower
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. kosher salt
1) Heat 1+ 1/2 teaspoons Maine-ly Drizzle's sesame oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes. Remove shrimp from pan.

2) 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.

3) 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 remaining 1/4 cup green onions

Serves 4 (about 1 cup each) Calories 269; Fat 17g (sat 4g, unsat 12g); Protein 20g; Carb 9g; Fiber 3g; Sugars 3g (added 0g); Sodium 358 mg; Calc 12%; Potassium 16%