Paleo Thai Basil Shrimp Cauliflower Fried Rice
Bold, fragrant, and ready in under 30 minutes, this Thai-inspired stir-fry delivers everything you want from a takeout classic ā punchy garlic, fiery chilies, sweet shrimp, and a cloud of fresh Thai basil ā without a single grain of rice in sight. Cauliflower stands in for the starch here, pulsed down to rice-sized pieces and cooked hot in a wok until it picks up those irresistible golden edges. The trick is pressing out as much moisture as possible before it hits the pan, which is what separates a beautifully caramelized result from a soggy, steamed disappointment. Coconut aminos and fish sauce do the heavy lifting on umami, giving you that deep, savory sauce without soy or any of the additives lurking in bottled stir-fry blends. Scrambled eggs get folded right into the mix, adding richness and body that makes this feel genuinely satisfying for four people. A squeeze of lime at the end ties everything together with a bright, citrusy lift that makes the whole bowl sing. This is the kind of weeknight dinner that proves eating this way never has to feel like a compromise.
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Learn more āIngredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lbs), cut into florets
For the stir-fry
- 1 lb large shrimp (21ā25 count), peeled and deveined
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 3 tbsp avocado oil, divided
- 4 cloves garlic, minced
- 2 thai red chilies, thinly sliced (or Ā½ tsp red pepper flakes)
- 1 red bell pepper, thinly sliced
- 3 large eggs, lightly beaten
- 1 cup fresh thai basil leaves, loosely packed
- 3 scallions, thinly sliced (green parts only)
- Ā½ tsp salt, plus more to taste
For serving
- lime wedges, for serving (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 8ā10 pulses. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible ā dry cauliflower rice browns instead of steaming.
- 2
In a small bowl, stir together the coconut aminos, fish sauce, and sesame oil. Set aside.
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