I came across this recipe on the Cooking Light Website and then of course modified it a wee bit to add in extra vegetables and more flavour. Most of us are aware that low carb diets are getting a lot of attention these days. Not all carbs are created equally and not all carbs are bad but studies are clearly showing that carbs with a high glycemic index, not only spike blood sugar levels but spike insulin levels and this can contribute to weight gain over time. So try experimenting with cauliflower rice in place of white or even brown rice as this has a lower glycemic load and therefore has less of an impact on blood sugar and on insulin levels. Not to mention, cauliflower is vitamin and antioxidant rich, promotes detoxification, and is anti-inflammatory.
Ingredients: Serves 4
- 2-3 tbsp coconut oil, divided
- 400g raw shrimp
- 4 eggs lightly beaten
- 2 cups chopped vegetables (I used broccoli, carrots, yellow pepper, and garlic, but you could use any combination)
- 3 cups of riced cauliflower, fresh or frozen (** see note below for making your own)
- 5 green onions, sliced and divided
- 2 tbsp tamari
- 2 tsp toasted sesame oil
- black pepper and sea salt to taste
- crushed red chilies (optional)
- black sesame seeds (optional)
- In a large skillet or a wok, heat 1 tbsp of coconut oil over medium high heat.
- Add shrimp and cook until they turn pink and are cooked through. This should take approximately 4-8 minutes depending on the size of your shrimp. Remove from pan.
- Add a bit more oil to pan if needed and then scramble the eggs until the are cooked. Remove from pan.
- Add 1 tbsp coconut oil, vegetables, cauliflower, half the green onion and tamari to the pan. Cook for about 10 minutes until the vegetables start to soften and brown.
- Add in shrimp and egg to mixture. Remove from heat and serve warm. Drizzle with 1/2 tsp sesame oil, sprinkle with remaining green onions and season with salt and pepper. I also added some crushed chilies to mine for some extra heat and some black sesame seeds for a bit of crunch.
** To make your own cauliflower rice – cut a head of cauliflower into florets and pulse in a food processor for 30 seconds or until it resembles a fine rice or couscous. If you don’t have a food processor you can also grate the cauliflower.**