Creamy Shrimp and Keto Cauliflower Fried Rice with Garlic Soy Glaze

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 oz shrimp, peeled and deveined
• 4 cups cauliflower rice
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp coconut oil
• 1/3 cup keto soy sauce
• 2 tbsp sesame oil
• Salt and pepper to taste
• 2 large eggs, beaten
• 1/2 cup green onions, chopped
• 1/4 cup cilantro, finely chopped

Instructions

1. a. In a large pan, heat the coconut oil over medium high heat. Add the shrimp and cook until they turn pink and are no longer translucent. Remove from the pan and set aside. b. In the same pan, add the chopped onion and minced garlic. Sauté until fragrant and tender, about 3 minutes. c. Add the cauliflower rice to the pan with the onions and garlic. Cook for about 5 7 minutes or until the cauliflower has softened. d. In a small bowl, mix the keto soy sauce, sesame oil, salt, and pepper to taste. Pour this mixture over the cooked cauliflower rice and stir well. e. Push the rice to one side of the pan and add the beaten eggs to the other side. Scramble them until fully cooked. Combine with the rice. f. Add the shrimp back into the dish, along with the green onions and cilantro. Stir well to combine and cook for an additional 2 minutes. Serve immediately.

Chef’s Insight

The creaminess of the coconut oil and the use of keto soy sauce make this a satisfying and delicious Filipino snack perfect for those following a ketogenic diet.

Notes

For a spicy version, add a dash of crushed red pepper flakes or sriracha to taste