Red Meat Allergy Friendly Paleo Orange-Garlic Shrimp Cauliflower Fried Rice

Total time40 min

Prep time20 min

Cook time20 min

4.8

(30)

Red Meat Allergy Friendly Paleo Orange-Garlic Shrimp Cauliflower Fried Rice

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lbs), cut into florets
2 tbsp avocado oil, divided
½ tsp salt
¼ tsp black pepper

For the orange-garlic sauce

½ cup fresh orange juice (from about 2 navel oranges)
1 tsp orange zest
3 tbsp coconut aminos
1 tbsp honey
1 tbsp rice vinegar
1 tsp arrowroot starch
½ tsp red pepper flakes

For the shrimp

1 ½ lbs large shrimp (21–25 count), peeled and deveined
½ tsp salt
¼ tsp black pepper
1 tbsp avocado oil
4 cloves garlic, minced
1 tsp fresh ginger, grated

For the stir-fry

1 cup frozen peas
2 medium carrots, diced small
3 large eggs, beaten

For serving

3 green onions (green tops only), thinly sliced
1 tbsp sesame seeds (optional)

Instructions

1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible — dry cauliflower rice will char rather than steam.
2
In a small bowl, whisk together the orange juice, orange zest, coconut aminos, honey, rice vinegar, arrowroot starch, and red pepper flakes until the starch is fully dissolved. Set aside.

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