Low Carb Shrimp Fried "Rice"

So at the grocery store yesterday, my husband found Yum Yum sauce. I don't know if you know what yum yum sauce is, but it's basically the best sauce ever. It's the creamy sauce at Japanese restaurants that goes so great with steak and shrimp and anything else you can put sauce on. He asked if we could have shrimp fried rice for dinner tonight. The only problem is the rice. I can't eat it. Low carb, remember?

I've seen cauliflower rice all over pinterest and figured it couldn't be that hard to figure out. You know what? It wasn't. 

I didn't even get out the food processor. I just grabbed my cheese grater! So simple and so easy. 

1 head of cauliflower
3 tbs butter plus one tbsp for the shrimp
2 tbsp soy sauce plus two tbsp for the shrimp
3 eggs
Sliced mushrooms and other veggies (optional)
1 lb shrimp, deveined and tails removed
Salt and pepper to taste


Separate the head of cauliflower into easy to hold pieces. Grate the florets on a cheese grater into small pieces. Do not grate the stems. 

In a skillet, melt two tbsp butter. Add shrimp and soy sauce. Cook shrimp until no longer translucent. 

While the shrimp is cooking, heat three tbsp butter in another skillet. Add cauliflower rice and two tbsp soy sauce. Add any extra veggies. Fry until browned. Add one egg at a time. Fry and chop each egg. Mix with cauliflower and veggies. 

Spoon cauliflower rice onto each plate. Top with shrimp, more soy sauce if desired, and don't forget the Yum Yum sauce!!


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