Cauliflower Shrimp Fried ‘Rice’ With Lemongrass

This Lemongrass Cauliflower Shrimp Fried ‘Rice is a quick, easy, and healthy dish showcasing the magic of finely diced cauliflower as a low-carb alternative to traditional rice. It features lemongrass, chili, garlic, and a nutritious mix of sautéed vegetables and protein-rich shrimp (prawns).

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Cauliflower Shrimp Fried Rice

If you’ve never made cauliflower rice before, you’re in for a pleasant surprise with this recipe. Made with aromatic lemongrass, chilli and garlic, this cauliflower shrimp fried ‘rice’ is super quick and easy, and will make you fall in love with the concept of finely diced cauliflower as a healthier, low-carb substitute to white rice.

I am also using sautéed onions, celery and carrots in this dish – which provide lots of gut-beneficial fibre – and mineral and protein-rich prawns. It’s a tasty meal that is paleo, Whole30, low-carb and gluten-free friendly.

👩‍🍳 You might also like these recipes: Mongolian shrimp, grilled shrimp salad and Spanish cauliflower rice (with chorizo, chicken & shrimp), coconut cauliflower rice or lemongrass tofu in coconut curry sauce.

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Recipe Tips

To make cauliflower rice, you can either use a food processor or mad knife skills. For this recipe, I used a medium head of cauliflower which I chopped finely using a chef’s knife. If you’re using a food processor to grind up the cauliflower into small rice-like pieces, make sure to process the florets in batches, using an S-blade.

I used frozen king prawns/shrimp which I defrosted in hot water for 15 minutes before cooking. I find frozen shrimp works really well in stir-fries and fried ‘rice’ and it’s much more affordable than buying fresh, raw prawns. Plus, they come pre-peeled, saving you a lot of prep time. Find more shrimp recipes here.

You can find fresh lemongrass in most bit supermarkets and Asian grocers, but if it’s not available in your area, you can use a tablespoon of grated ginger instead.

The recipe is more of a template and you are welcome to substitute some ingredients. For example, you could add some curry powder and turmeric to the mix; diced cooked chicken or ham could be used in place of shrimp; fried pork mince or beef mince can be added into the ‘rice’ mix as well.

How To Make Cauliflower Shrimp Fried Rice

• Use a food processor to chop the cauliflower into small rice-like pieces. Set aside.
• Finely dice garlic, chili and lemongrass. Dice all other veggies.
• Pan-fry the shrimp for a minute or two on each side and transfer to a bolw
• Saute the veggies and aromatics, add the cauliflower rice and condiments/sauces and cook for a couple of minutes, stirring a few times. I prefer the cauliflower rice to stay crunchy so I don’t cook it for too long.
• Add back the shrimp and stir through.

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Lemongrass Cauliflower Shrimp Fried ‘Rice’

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 3 servings (or 2 larger ones)

Course: Main

Cuisine: Asian

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5 from 9 votes

Calories: 246kcal

This Lemongrass Shrimp Cauliflower Fried 'Rice. and a quick, easy, and healthy dish that showcases the magic of finely diced cauliflower as a low-carb alternative to traditional rice, featuring lemongrass, chilli, garlic, and a nutritious mix of sautéed vegetables and protein-rich prawns.

Ingredients 

1x2x3x

• ▢ 2 tablespoons coconut oil
• ▢ 300 g prawns 8 oz , raw peeled, I used defrosted king prawns (shrimp)
• ▢ 1/4 tsp salt
• ▢ 1 lemongrass pale section only, finely chopped
• ▢ 1/2 red chilli long chili, finely chopped, deseeded
• ▢ 1/2 onion red or yellow, finely diced
• ▢ 1 large carrot diced into small cubes
• ▢ 1 celery stick diced into small cubes
• ▢ 1 head cauliflower medium head of cauliflower, ground up or finely chopped into small kernels
• ▢ 2 cloves garlic finely diced
• ▢ 1 tablespoon fish sauce
• ▢ 2 tablespoons coconut aminos or Tamari
• ▢ 1/4 tsp salt
• ▢ 1 teaspoon sesame oil
• ▢ 1 tablespoon lime juice or lemon juice
• ▢ 1/4 cup coriander leaves fresh, chopped (cilantro leaves)

Instructions

• Heat a tablespoon of coconut oil in a large frying pan over high heat and add the prawns. Sprinkle with a little sea salt and stir-fry for 2-3 minutes, until the prawns curl and change colour. Transfer to a bowl.
• Reduce the heat to medium-high and add an extra tablespoon of coconut oil. Add the lemongrass, chilli, onions, carrots and celery and stir-fry for 3 minutes, until softened and fragrant.
• Now add the finely diced cauliflower and the rest of the ingredients (except for the coriander) and stir-fry for 2-3 minutes. Add a few tablespoons of water if the frying pan gets dry.
• Stir in the prawns right at the end to reheat and top with fresh coriander. Serve right away, while hot.

Nutrition

Calories: 246kcal | Carbohydrates: 19g | Protein: 18g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 1726mg | Potassium: 856mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3748IU | Vitamin C: 108mg | Calcium: 118mg | Iron: 1mg

Keywords: Cauliflower, Low-Carb, Gluten-Free, Paleo

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