Red Meat Allergy Friendly Paleo Thai Basil Shrimp Cauliflower Fried Rice
Total time35 min
Prep time20 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lbs), cut into florets
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For the stir-fry
- 1 lb large shrimp (21–25 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 ½ 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)
- ½ 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 8–10 pulses. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible — 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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