Paleo Thai Shrimp & Cauliflower Fried Rice Bowl – Aromatic, Flavorful, and Packed with Nutrition!

Allergens

Shellfish (Shrimp)

Ingredients

• 1 cup uncooked jasmine rice
• 1 medium cauliflower, grated into rice
• sized pieces (about 3 cups)
• 8 oz raw shrimp, peeled and deveined
• 1 large carrot, julienned
• 1 small red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup green onions, chopped
• 2 tablespoons coconut oil
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Cook the jasmine rice according to package instructions or use a rice cooker. Set aside.
2. In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the shrimp and cook until pink and no longer opaque, about 3 4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add another tablespoon of coconut oil and sauté the garlic until fragrant, about 1 minute. Add the carrot and red bell pepper, cook for 3 4 minutes, or until tender crisp.
4. Add the grated cauliflower rice to the skillet and cook, stirring frequently, for 5 7 minutes, or until it begins to soften and brown slightly. Season with salt and black pepper to taste.
5. In a large mixing bowl, combine the cooked rice and the cauliflower mixture. Gently fold in the cooked shrimp and green onions. Adjust seasoning if needed.
6. Divide the mixture into two bowls and garnish with fresh cilantro and lime wedges. Serve immediately.

Chef’s Insight

Adding a dash of fish sauce or soy sauce to the dish can enhance its Thai flavor profile.

Notes

Adjust the spiciness to your preference by adding more or less red bell pepper.