Best 3 Shrimp Saute On Cauliflower Rice Recipes

Indulge in a culinary journey with our tantalizing Shrimp Sauté on Cauliflower Rice, a delectable dish that offers a harmonious blend of flavors and textures. This low-carb, gluten-free meal combines succulent shrimp with aromatic vegetables, all sautéed to perfection and served atop a bed of fluffy cauliflower rice. For those seeking a vegetarian alternative, we present our flavor-packed Vegetable Sauté on Cauliflower Rice, a vibrant medley of colorful vegetables sautéed in a savory sauce. If you're craving a hearty and comforting meal, our comforting Chicken and Broccoli Stir-Fry on Cauliflower Rice is the perfect choice. Tender chicken and crisp-tender broccoli florets are stir-fried in a flavorful sauce, then served atop a bed of cauliflower rice. And for those who love the bold flavors of Mexican cuisine, our irresistible Mexican Cauliflower Rice Bowl is a must-try. This vibrant dish features a flavorful combination of ground beef, black beans, corn, and a zesty Mexican sauce, all served over a bed of cauliflower rice.

Here are our top 3 tried and tested recipes!

SHRIMP FRIED CAULIFLOWER RICE

Shrimp Fried Cauliflower Rice image

Provided by Sara Lynn Cauchon

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon sesame oil
1 small yellow onion, finely diced
2 cups frozen mixed vegetables
1 pound large (31 to 35 per pound) raw shrimp, peeled and deveined
1 garlic clove, minced
2 large eggs, beaten
3 cups cauliflower rice
3 tablespoons low-sodium soy sauce or tamari sauce
2 teaspoons sriracha sauce, optional
2 green onions, finely chopped

Steps:

Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, soy sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions.
This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold.

Nutrition Facts : Calories 229, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 275 milligrams, Sodium 839 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 31 grams, Sugar 6 grams

CAULIFLOWER "FRIED RICE" WITH SHRIMP AND EDAMAME

Cauliflower

This is a great recipe for the times you want the flavor and satisfaction of fried rice without a lot of the carbs. You can find riced cauliflower fresh or frozen at the market or make it yourself at home. If you're going vegetarian, sub out the oyster sauce with vegetarian oyster sauce or mushroom soy sauce. Also, sub out the chicken powder with sugar. If you want to add meat, just slice it thin and add it to the pan first until almost cooked through, then add the cauliflower.

Provided by Jet Tila

Categories side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
1 clove garlic, minced
6 to 8 medium shrimp, peeled and deveined
1 small red bell pepper, half thinly sliced and half finely diced (for garnish)
1/4 cup shelled steamed edamame
1 large egg, beaten
4 cups riced cauliflower (do not thaw, if frozen; see Cook's Note for how to rice your own)
1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon chicken powder or sugar
Kosher salt
2 scallions, chopped
Pinch white pepper

Steps:

Heat a large skillet, saute pan or wok over high heat, then add the oil and garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in the shrimp and cook, tossing constantly, until the shrimp are cooked about halfway through, 30 seconds to 1 minute. Move the shrimp to one side of the skillet; add the egg to the other side and immediately stir in the riced cauliflower. Using the back of a spatula or spoon press the cauliflower into the egg in small circles until coated and solidified with egg. Fold and repeat until the riced cauliflower is completely coated and heated through. Add the sliced bell peppers and edamame and cook, stirring occasionally, until heated through, 1 to 2 minutes. Add the soy sauce, oyster sauce, chicken powder and a pinch of salt, while stirring to coat.
Taste and adjust the seasoning, if necessary, constantly stirring until the "fried rice" is heated through, about 1 more minute. Garnish with the scallions, diced bell peppers and white pepper.

CAULIFLOWER SHRIMP FRIED RICE RECIPE BY TASTY

Cauliflower Shrimp Fried Rice Recipe by Tasty image

Here's what you need: cauliflower florets, sesame oil, carrots, garlic, large shrimp, frozen peas, eggs, low sodium soy sauce, white pepper, green onion

Provided by Joey Firoben

Categories Lunch

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 cups cauliflower florets
1 teaspoon sesame oil
3 carrots, diced
3 cloves garlic, minced
1 lb large shrimp, peeled and deveined
1 cup frozen peas, thawed
2 eggs, beaten
3 tablespoons low sodium soy sauce
½ teaspoon white pepper
green onion, for garnish

Steps:

Pulse cauliflower in a food processor until broken into rice-sized pieces.
Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
Enjoy!

Nutrition Facts : Calories 251 calories, Carbohydrate 16 grams, Fat 6 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams

Tips:

Choose fresh, succulent shrimp: Look for shrimp that are firm, translucent, and have a mild, briny smell. Avoid shrimp that are discolored, slimy, or have a strong odor.
Use high-quality, flavorful olive oil: Extra virgin olive oil is the best choice for sautéing shrimp, as it has a rich, fruity flavor that will complement the shrimp without overpowering it.
Don't overcrowd the pan: When sautéing shrimp, it's important to give them enough space in the pan so that they can cook evenly. If you overcrowd the pan, the shrimp will steam instead of sauté, and they will be less flavorful.
Cook the shrimp just until they are opaque: Shrimp cook very quickly, so it's important to keep a close eye on them. Overcooked shrimp will be tough and rubbery, so as soon as they turn opaque, remove them from the pan.
Season the shrimp generously: Shrimp have a mild flavor, so it's important to season them well. Use a combination of salt, pepper, garlic powder, onion powder, and paprika to create a flavorful shrimp dish.

Conclusion:

Sautéed shrimp on cauliflower rice is a healthy, flavorful, and easy-to-make meal that is perfect for a weeknight dinner. The shrimp are cooked in a flavorful olive oil and seasoned with a variety of spices, while the cauliflower rice provides a healthy and low-carb alternative to traditional rice. This dish is sure to please everyone at the table, and it's a great way to get your daily dose of protein and vegetables.