Paleo Shrimp Fried Rice

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So…..I finally went to the doctor. Yes, I am one of those people that hates going to the doctor! In fairness, my doctor moved to California a few years ago. I just didn’t bother finding a new one. {Bad Lisa}  They put me through a full workup! The reason behind this Paleo Shrimp Fried Rice will make sense in a minute….keep reading. Blood tests, EKG, basically every test that they could think of.

They instantly knew that my blood pressure was too high, so they assumed everything else would be bad news as well. They were partially right. I have been ordered to get my blood pressure, triglycerides, and blood sugar down….like now! Nothing like a little extra pressure. 😉

So if I have to go on a diet, so do you. Hahaha, just kidding!! I am already a part of the Clean Eating Challenge, now I just need to reduce carbohydrates to near zero. That may sound extreme, but I am one of those people who’s body absolutely cannot handle starches. The only times that I have been able to lose weight, have been when I completely eliminated carbohydrates!

That my friends, is a daunting challenge…..especially because I am a food blogger! That’s just not even fair, but it has to be done. And if I can eat food like this Paleo Shrimp Stir Fry, I will be able to survive…..

You have seen me play around with paleo recipes since the beginning of the year, so you should be completely surprised that I have created this stir fry rice. I still love Asian food, so those are the recipes that are the most fun for me to convert.

YES, you can totally fool your kids with this rice!! It was awesome! I could not even tell that it was cauliflower. It honestly tastes just like my original Fried Rice.

How to make Paleo Shrimp Fried Rice:

When I first posted the Paleo Cauliflower Rice, I got a lot of questions about how to make it without a food processor. So this time around, I made it with a box grater…..

{There is an upside down bowl under the grater}  It made a mess, and I had rice all over the floor. I was also missing some skin from my finger tips, but it is possible to make it this way. 🙂  Then put it in a sauce pan with 2 Tablespoons of olive oil, cover and cook for 3 to 5 minutes…..

Heat 1 Tablespoon of safflower oil in a wok over high heat, and add the chopped green onions and garlic…..

Add the beaten eggs and scramble until set…..

Push eggs to the outside edge of the wok, and add 1 Tablespoon of oil and the cauliflower rice…..

Stir-fry the rice to combine with the eggs. Add the shrimp and stir to combine…..

Add the peas* and carrots, and stir…..

Add the coconut aminos and salt and pepper, and stir to combine…..

Unlike soy sauce, coconut aminos are not salty. In fact they are kind of sweet, so add as much salt as you feel you need based on your tastes. I do not like the taste of salt, so I use less than a teaspoon in the entire recipe…but that’s just me. 😉

Serve with additional green onions to garnish, and sprinkle with toasted sesame oil…..

This might just become my new comfort food!! By the way, holidays do not count. We still had Barbecue Ribs and Crispy Herb Roast Potatoes for Easter, so you have those recipes to look forward to! I had to try out my new Bourbon & Brown Sugar Barbecue Sauce. 😉

*peas – Peas seem to be one of those grey areas in the paleo world. Some people use them, and other don’t. Botanically they are considered a fruit, and come from a seed pod. I grew up with peas being a vegetable, so I went ahead and used them because they belong in fried rice. Feel free to substitute mushrooms, or any other vegetable for the peas.

Some additional Stir Fry recipes for you to try:

• Chicken Fried Rice
• Paleo Chicken Stir Fry
• Sausage Breakfast Stir Fry – substitute cauliflower rice and coconut aminos for Paleo/Whole30
• Asian Chicken Noodle Bowls – not Paleo or Whole30

Enjoy!!

Paleo Shrimp Fried Rice

This Paleo Shrimp Fried Rice is a light and healthy take on an old classic!

5 from 1 vote

Print Rate

Course: Main Course

Cuisine: Asian

Keyword: whole 30, paleo, shrimp, recipe, cauliflower, healthy, main course

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Servings

Calories: 185kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 1 large head cauliflower (cut into golf ball sized chunks)
• 2 Tablesoons olive oil
• sea salt and black pepper (to taste)
• 2 Tablespoons olive oil
• 2 whole green onions (sliced)
• 1 large clove garlic (minced)
• 2 large eggs (lightly beaten)
• sea salt and black pepper
• ½ pound raw, wild-caught shrimp (peeled and deveined)
• 1 cup frozen peas and carrots (lightly cooked and drained)
• 2 Tablespoons coconut aminos (substitute soy sauce or tamari for non-paleo)
• toasted sesame oil (to taste)

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Instructions

• With a food processor-

  Place chunks of cauliflower into the bowl of a food processor, and pulse. Do not over fill, you want even "rice" sized chunks not a puree.
• With a box grater-

  Carefully grate the chunks of cauliflower to create your "rice". Watch your finger tips and finger nails!
• Place cauliflower rice in a medium saucepan with olive oil, salt, and pepper.
• Cover and cook over medium heat until heated throughout, about 3 to 5 minutes.
• Remove lid, fluff with a fork, and set aside.
• Heat 1 Tablespoon of oil in a wok over high heat. Add the green onions and garlic. Stir and cook for one minute until fragrant.
• Add beaten eggs and scramble until set.
• Push eggs to the outside edge of the wok, and add 1 more Tablespoon of oil.
• Add the rice and stir-fry to combine with the eggs.
• Add the shrimp, peas and carrots, and toss to combine.
• Add the coconut aminos, salt and black pepper, and cook until shrimp are no longer pink.
• Serve with garnished with chopped green onions and sprinkled with sesame oil.

Notes

To make non-paleo - substitute soy sauce/tamari for the coconut aminos, and reduce amount of salt that you use.

Nutrition

Calories: 185kcal | Carbohydrates: 5g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 235mg | Sodium: 673mg | Potassium: 147mg | Fiber: 1g | Vitamin A: 3460IU | Vitamin C: 6.3mg | Calcium: 106mg | Iron: 2mg