Low-carb Asian-inspired dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium cauliflower head or 4 cups cauliflower rice
02 -
12 oz. shrimp, peeled and deveined
03 -
2 tablespoons olive oil or sesame oil, divided
04 -
2 cloves garlic, minced
05 -
1 small onion, diced
06 -
½ cup frozen peas and carrots (or fresh if preferred)
07 -
2 eggs, lightly beaten
08 -
3 tablespoons soy sauce or tamari (for gluten-free)
09 -
1 tablespoon sesame oil (optional)
10 -
Salt and pepper to taste
11 -
Green onions for garnish (optional)
# Instructions:
01 -
If using a whole cauliflower head, cut it into florets and pulse in a food processor until it resembles rice-sized pieces. If you don't have a food processor, you can grate the cauliflower using a box grater. Alternatively, use pre-made cauliflower rice to save time.
02 -
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Be careful not to overcook them as they can become rubbery. Remove the shrimp from the skillet and set aside.
03 -
In the same skillet, add another tablespoon of oil. Add the diced onion and minced garlic, cooking until fragrant, about 1 minute. Add the frozen (or fresh) peas and carrots and sauté for 3-4 minutes until softened.
04 -
Add the cauliflower rice to the skillet with the vegetables and cook for 5-7 minutes, stirring occasionally. The cauliflower should become tender and start to brown slightly. Make sure to cook it thoroughly to avoid a soggy texture.
05 -
Push the cauliflower mixture to one side of the skillet to create an empty space. Pour the beaten eggs into this space and scramble until fully cooked, about 1-2 minutes. Once cooked, mix the eggs with the cauliflower rice.
06 -
Return the cooked shrimp to the skillet and add the soy sauce, sesame oil (if using), salt, and pepper. Stir everything together well and cook for another 2 minutes until all ingredients are heated through and the flavors have combined.
07 -
Remove from heat and garnish with sliced green onions if desired. Serve hot as a complete meal or as a side dish.
# Notes:
01 -
For a spicier version, add sriracha sauce or red pepper flakes to taste.
02 -
You can customize this dish with other vegetables like bell peppers, broccoli, or mushrooms.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.