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


Recipe Summary

30 mins
about 6 cups


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; fat 8g; cholesterol 172mg; saturated fat 2g; carbohydrates 14g; mono fat 4g; poly fat 2g; insoluble fiber 5g; sugars 5g; protein 17g; vitamin a 5526.8IU; vitamin c 79.9mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.5mg; folate 126.1mcg; vitamin b12 0.2mcg; sodium 434mg; potassium 790mg; calcium 131mg; iron 1.7mg.