Ingredients
- 1/2 lb of shrimp (225 g), peeled and deveined
- 1/2 head of cauliflower (300 g)
- 1 carrot (50 g), diced
- 4 Tablespoons (60 ml) of avocado oil, to cook in
- 2 Tablespoons (30 ml) of gluten-free tamari sauce
- 1 teaspoon of sesame oil (5 ml)
- 2 cloves of garlic (6 g), finely chopped
- 2 spring onions (10 g), chopped for garnish
- Salt to taste
Recipe Description
DESCRIPTION: Don’t let shrimp prep deter you from this delicious alternative to your tired dinner standbys.
Shrimp fried rice on a keto diet? Why not? Don’t let shrimp prep deter you from this delicious alternative to your tired dinner standbys. It’s really stood the test of time!
Once this keto shrimp fried rice recipe has graced your table, you’ll likely want to make more shrimp recipes – this list should help!
Recipe Directions
- Add avocado oil to a frying pan and sauté the shrimp until they’re cooked. Place on a plate to set aside.
- Break the cauliflower into florets, pat dry and food process into small rice-like particles. If it’s a bit wet, then squeeze out the extra water with your hands or a kitchen towel. This prevents the rice from turning into mush.
- In the same pan, cook the rice and the carrots until they’re tender (or to your liking). Then add the shrimp back into the pan.
- Add in the tamari sauce, sesame oil, garlic and sauté on high heat for 1-2 minutes. Add salt to taste.
- Divide between 2 plates, garnish with chopped green onions and serve.
