Shrimp and Bacon Cauliflower Fried Rice

This Low Carb Shrimp and Bacon Cauliflower Fried Rice recipe will give you all of the flavors of your favorite Chinese takeout, without the carbs and calories to weigh you down!




It has been miserably cold and rainy here the last few days. 

I know, shocker right? Rain in Washington? No way!!  

But even if it isn't abnormal, I can still complain can't I? 

Good! Waaaaaaaaaa 

With all that gloominess surrounding me, all I really wanted to do was curl up on the sofa, put on Netflix, and shovel enormous amounts of fried rice, from my fave Chinese joint, into my face.


However, having made the decision to get back to eating healthier, I knew all of those carbs and calories were not going to jibe with said plan. Soooooo I knew I had to come up with an alternate source to curb my craving.

Luckily I had just discovered that Kevin was totally down with the whole cauliflower dealio. When I made Slow Cooker Porcupine Meatballs over Roasted Cauliflower Mash, he said that he couldn't even tell that it was cauliflower instead of potatoes  Do whut? Mr Potato didn't miss the potatoes?? 

Call the press, mark this down in history, make it a national holiday!!





So, armed with this new amazing info, I decided to make him another of his favorite dishes, shrimp fried rice. 

Sans rice. I love a challenge! 

You should have seen his face when I told him what I was making. I really wish I had taken a picture, it was quite priceless. But I reminded him of his reaction to my potato-less mashed potatoes. He had to sit and think about that for a second, then said, "Oh, OK". But I could see it in his face......oh ye of little faith  tsk tsk! 

PLUS, there would be bacon.....how could I go wrong?

When I got everything a sizzlin', and the amazing smells began to waft from the kitchen, I heard a "That smells really good" coming from the living room.

Once everything was done, I  made him a bowl to nibble on while I took photos. 

Thanks goodness this recipe serves 4! I just finished with the pics, grabbed my bowl, and walked into the living room, just to be passed by Kevin going the other way. He was going in for seconds 

Once he was back with his second bowl, he looked at me and said, "You mean there is no rice in here?"

"Yup, no rice"

"Very sneaky"

*gigglesnort* 

I got him again!!



Yield: 4 servings
Author:
prep time: 10 Mcook time: 25 Mtotal time: 35 M
This cauliflower fried rice recipe gives you all of the flavors of your favorite Chinese takeout, without the carbs and calories!

Ingredients:

  • 1 pound medium raw shrimp, peeled and deveined with tails removed
  • 2 teaspoons xanthan gum
  • 4 slices of thick-cut bacon, chopped
  • 1 head of cauliflower (approx 1 1/2 pounds), stemmed and cut into small florets
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 4 eggs
  • 1 cup frozen peas and carrots mix, thawed
  • 4 green onions, chopped with white and green parts separated
  • 3 tablespoons Tamari
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons coconut oil, separated
  • Redmond's Real Salt
  • Fresh cracked black pepper

Instructions:

  1. Toss the raw shrimp in a bowl with the xanthan gum. Allow the shrimp to sit 10 minutes.
  2. Place the cauliflower florets in a food processor and pulse until the cauliflower becomes the size of grains of rice
  3. Cook the bacon in a large non-stick skillet, or wok, over medium heat until it renders. Remove, with a slotted spoon, to a paper towel-lined plate. Add the onions to the skillet and stir until they are translucent 1-2 minutes.
  4. Add the cauliflower and stir to mix with the onions evenly. Salt and pepper to taste. Cover your skillet and turn the heat down to medium-low. Cook the cauliflower for 10 minutes undisturbed. Cauliflower should be tender but not mushy. Turn the heat up to medium again and cook for another 5 minutes, only stirring once or twice. Transfer to a large bowl.
  5. Heat 1 tablespoon of coconut oil a large skillet (If reusing the skillet, wipe it clean) or wok over medium-high heat. Cook the shrimp in a single layer for 1 to 2 minutes, or until they begin to turn pink and opaque. Turn the shrimp over and continue to cook for another minute or two.
  6. Remove the shrimp from the pan and onto a plate. Pour another tablespoon of oil into the pan and allow the oil to heat up.
  7. Add the eggs to the pan, then add salt and pepper to taste and scramble. Remove the eggs from the pan and place it on the same plate as the shrimp.
  8. Add another tablespoon of oil to the pan and crank the heat to medium-high. When the oil is hot, add the minced garlic and white part of the green onion and cook until fragrant, about 1 minute.
  9. Add the carrots and peas and stir, then add the cauliflower rice and mix well. Stir in the shrimp and eggs.
  10. Add the tamari and sesame oil and stir to combine. Continue stirring until the cauliflower rice has heated up, about 3-4 minutes.
  11. Remove from the wok and serve immediately.
Calories
304.37
Fat (grams)
21.18
Sat. Fat (grams)
4.06
Carbs (grams)
15.42
Fiber (grams)
5.25
Net carbs
10.17
Sugar (grams)
5.63
Protein (grams)
15.78
Sodium (milligrams)
862.51
Cholesterol (grams)
197.88
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.
Low Carb
Main Dish
Chinese
Created using The Recipes Generator



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3 comments:

  1. How much cauliflower? It isn't included in the ingredient list. This sounds wonderful, can't wait to try it!

    ReplyDelete