Shrimp and Crab Cauliflower Fried Rice

This is something to get excited about if you love Chinese food.

Shrimp and Crab Cauliflower Fried “Rice”

It’s low in carbs, ridiculously tasty, Paleo-friendly (if you eat peas), dairy-free, soy-free, gluten-free, and grain-free—hence Paleo-friendly.

What you’ll need:

• Food processor, blender, or grater
• 2 frying pans
• 2-3 large bowls
• 1-2 TBSP water
• 1 head (32 oz, raw) cauliflower
• 1 lb extra-large shrimp; cleaned, shelled, and deveined
• 1 lb lump crab meat
• 2 cups frozen (or fresh) peas
• 4 TBSP + 1 TBSP organic palm shortening, divided (or oil of choice; palm shortening is recommended)
• 1/2 medium onion, diced
• 1/4 cup Coconut Secret coconut aminos (or gluten-free “soy sauce” substitute like Bragg’s liquid aminos)
• 1 TBSP rice wine or white distilled vinegar, optional
• 3 large eggs, beaten

What you’ll do:

1. Defrost frozen peas in a bowl of water, and defrost shrimp if frozen. Dice your onion.

2. Clean and dry the cauliflower; cut into smaller chunks. Add small handfuls to your food processor or blender; pulse lightly until it shreds into rice-like shape and size. Repeat until the whole head is shredded. If you don’t have a processor or blender, you can shred it with a grater by hand.

3. In a large bowl, add "riced" cauliflower and 1-2 TBSP water; cover loosely and microwave on high for 5-7 minutes to soften and extract some of the water.

4. In a large frying pan, add in 4 TBSP palm shortening (or cooking fat of choice); heat on medium and add in diced onions. Cook onions until softened and lightly browned; add in shredded cauliflower, cook through until tender, stirring periodically. Halfway through, add in 1/4 cup coconut aminos (or soy sauce) and vinegar; stir well to coat all over cauliflower mixture. Shut off heat.

5. In second frying pan, add in last TBSP of palm shortening (or oil of choice); cook shrimp on each side until firm (~2-4 minutes) and then remove them from pan and transfer to cauliflower pan. In the same pan, add in scrambled eggs, breaking them into bite-size pieces as they cook. Add eggs to pan with cauliflower when they are done.

6. In the same pan, add in defrosted and drained peas and lump crab meat; heat until warmed all the way through.

7. Transfer cauliflower, shrimp, and egg pan to a large mixing bowl; add in crab and peas pan and mix together. Serve hot!

Makes 6-8 servings

6 servings = 375 calories each
8 servings = 282 calories each

This was fabulous! I mean, other than the random crab shell, it was darn near perfect!! I loved it, Dustin loved it, and he didn’t know it was cauliflower! Well, I told him ahead of time it’s not rice, but he wasn’t sure what it was. He was surprised when I divulged my “secret.” hehe He said that it’s really good. I concur. Yum, yum, YUM!

I’m glad there are plenty of leftovers because we are extraordinarily busy this week. I mean, off-the-chart busy! I have to go get ready for a Ron Paul meet-up this evening. Our host, Tony, has met Dr. Paul a few times! Here he is with him:

Then, we’re traveling this week, which I’m super stoked about. And one other little surprise that I’ll share soon!

Gotta go, gotta go!

Have a wonderful day and remember to choose freedom!

Tagged as: cauliflower, cauliflower fried rice, Chinese, coconut aminos, crab, dairy-free, gluten-free, grain-free, low-carb, Paleo, Primal recipes, recipes, seafood, shrimp, soy-free