Best 5 Cauliflower Fried Rice With Curried Shrimp Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Ready to savor a flavorful and healthy dish that combines the goodness of cauliflower with the charm of curried shrimp? Look no further! This article will guide you through the culinary journey of preparing cauliflower fried rice with curried shrimp, a perfect blend of taste and nutrition. We'll explore the ingredients needed, step-by-step instructions, and cooking tips to ensure a delicious and satisfying meal that will impress your taste buds and leave you craving for more.

Here are our top 5 tried and tested recipes!

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

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

SHRIMP CAULIFLOWER FRIED RICE



Shrimp Cauliflower Fried Rice image

Cut down on carbs and amp up your veggie servings with this healthy cauliflower fried rice with shrimp, broccoli, bell peppers and garlic. Everything is cooked in one wok or skillet, but in stages, so each element keeps its integrity in the finished dish instead of being all mushed together--it may seem fussy, but it's worth it and actually quite easy. Resist the urge to stir the cauliflower rice right away; letting it cook undisturbed for a few minutes allows it to brown and develop sweet, nutty flavors. This healthy dinner comes together in just 25 minutes, so it's perfect for busy weeknights.

Provided by Robin Bashinsky

Categories     Healthy Shrimp Recipes

Time 25m

Number Of Ingredients 11

¼ cup sesame oil, divided
2 large eggs, lightly beaten
3 cups riced cauliflower (see Tip)
1 pound large shrimp (31-35 count), peeled and deveined
3 cups broccoli florets
1 medium red bell pepper, thinly sliced (about 1 cup)
3 cloves garlic, sliced
3 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons water
1 tablespoon rice vinegar
½ teaspoon ground pepper

Steps:

  • Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
  • Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.
  • Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower.
  • Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp.

Nutrition Facts : Calories 309.4 calories, Carbohydrate 9.6 g, Cholesterol 275.6 mg, Fat 16.9 g, Fiber 3.5 g, Protein 30.1 g, SaturatedFat 2.9 g, Sodium 605.4 mg, Sugar 3.6 g

CURRIED RICE WITH SHRIMP



Curried Rice With Shrimp image

One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.

Provided by JackieOhNo

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
2 teaspoons curry powder
1 cup long-grain white rice
kosher salt and pepper
1 1/2 lbs large shrimp, peeled and deveined
1/2 cup fresh basil

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  • Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
  • Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  • Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

Nutrition Facts : Calories 354, Fat 5.7, SaturatedFat 0.8, Cholesterol 214.9, Sodium 991.1, Carbohydrate 46.2, Fiber 2.5, Sugar 3.1, Protein 27.6

CAULIFLOWER FRIED RICE



Cauliflower Fried Rice image

It looks like rice, it tastes like rice, but it's not! And no one will ever know, unless you tell them. This quick and easy Fried Rice recipe tastes like it just came from your favorite Chinese restaurant. Serve as a side or add cooked chicken, pork or shrimp for a fast and easy main dish.

Provided by Green Giant

Categories     Trusted Brands: Recipes and Tips

Time 13m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
1 large clove garlic, crushed
½ teaspoon grated fresh ginger
1 (12 ounce) package Green Giant® Riced Cauliflower Medley
2 tablespoons soy sauce
1 egg, lightly beaten and scrambled

Steps:

  • Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
  • Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
  • Stir in soy sauce and cook 1 minute.
  • Stir in cooked egg and continue cooking 1 minute or until heated through.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 6.4 g, Cholesterol 42.2 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 498.3 mg, Sugar 0.4 g

CURRIED SHRIMP AND CAULIFLOWER



Curried Shrimp and Cauliflower image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons vegetable oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
2 teaspoons curry powder
4 cups cauliflower florets
3/4 cups chicken broth
1 pound large shrimp, peeled and deveined
Coarse salt
White rice, for serving

Steps:

  • Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy, with no blemishes or bruises. A good rule of thumb is to choose a head that is about the size of your fist.
  • Cut the cauliflower into small florets: This will help the cauliflower cook evenly. You can use a knife or a food processor to cut the cauliflower into florets.
  • Use a large skillet or wok: This will give the cauliflower plenty of room to cook and prevent it from steaming. A non-stick skillet is a good option to prevent the cauliflower from sticking.
  • Cook the cauliflower in batches: This will help prevent the cauliflower from overcrowding the skillet and steaming. Cook the cauliflower for about 5 minutes per batch, or until it is tender but still has a slight crunch.
  • Add the shrimp and cook until pink: Add the shrimp to the skillet with the cauliflower and cook until they are pink and opaque, about 2-3 minutes.
  • Add the curry paste and cook until fragrant: Add the curry paste to the skillet and cook for about 1 minute, or until it is fragrant. Be careful not to burn the curry paste.
  • Add the coconut milk, broth, and vegetables: Add the coconut milk, broth, and vegetables to the skillet and bring to a simmer. Simmer for about 5 minutes, or until the vegetables are tender.
  • Season to taste: Season the cauliflower fried rice with salt, pepper, and lime juice to taste.

Conclusion:

Cauliflower fried rice with curried shrimp is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The cauliflower provides a low-carb alternative to traditional rice, while the shrimp and curry paste add flavor and protein. This dish is sure to please everyone at the table.

Related Topics