• 10 Ratings

Combine cauliflower, ginger, and red peppers for a healthy dish with a kick. Cauliflower "rice" has become so popular that you can often find prericed cauliflower in packages in the produce section of the supermarket.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Working in batches, in a food processor cover and pulse cauliflower four to six times or until chopped into rice-size pieces.

  • In an extra-large skillet or wok heat sesame oil over medium heat. Add eggs and cook, without stirring, until set, turning once (if using a wok, tilt wok while cooking to make an even layer of egg). Remove and slice cooked egg.

  • Rinse shrimp; pat dry. In skillet or wok heat olive oil over medium-high heat. Add ginger and garlic; cook and stir 30 seconds. Add cabbage and carrots; cook and stir 2 minutes or until vegetables start to soften. Add cauliflower; cook and stir 4 minutes or until cauliflower starts to soften. Add shrimp, salt, and crushed red pepper; cook and stir 2 minutes or until shrimp are opaque. Add cooked egg and green onions; cook and stir until egg is heated through.

  • Sprinkle shrimp mixture with cilantro. Serve with lime wedges.

Nutrition Facts

181 calories; 8 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 172 mg cholesterol; 434 mg sodium. 790 mg potassium; 14 g carbohydrates; 5 g fiber; 5 g sugar; 17 g protein; 0 g trans fatty acid; 5527 IU vitamin a; 80 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 126 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 2 mg iron;


10 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1