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Low-Carb Shrimp Fried Rice Bowl

Low-Carb Shrimp Fried Rice Bowl

  • Total Time: 20 minutes
  • Yield: 2 1x

Ingredients

Scale
  • The Fried 'Rice'
  • 2 cups cauliflower rice
  • 1 cup shrimp, peeled and deveined
  • 2 eggs
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil (optional)
  • Salt and black pepper to taste
  • The Crunchy Slaw
  • 2 cups shredded purple cabbage
  • 1 tbsp lime juice
  • The Thick Pale Green Avocado Drip
  • 1 ripe avocado
  • 1/4 cup sour cream or Greek yogurt
  • 1 tbsp lime juice
  • 2 green onions, chopped (for garnish)

Instructions

  1. Cook the Shrimp: Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Drop in the raw shrimp and cook for 1 to 2 minutes per side until they turn beautifully bright pink. Remove from the pan and set aside.
  2. Stir-Fry the Base: In the exact same skillet, add the remaining oil and toss in the minced garlic, cooking for 30 seconds until fragrant. Add the cauliflower rice and stir-fry until perfectly heated through and lightly toasted.
  3. Scramble and Combine: Push the hot cauliflower rice to one side of the skillet. Crack the eggs into the empty space and scramble them gently until just set. Toss the cooked bright pink shrimp back into the pan.
  4. Season the Wok: Pour in the soy sauce and sesame oil. Season with salt and black pepper, tossing everything together until heavily combined and packed with flavor.
  5. Make the Slaw and Drip: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base. In a blender, combine the ripe avocado, sour cream, and lime juice. Blend until completely smooth to create a rich, thick pale green avocado sauce.
  6. Assemble and Drip: Lay down a generous bed of the vibrant crunchy purple cabbage slaw in a serving bowl. Heavily top it with the hot, savory shrimp fried rice. Flood the meal entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Garnish with chopped green onions and serve hot.
  • Author: Chef Stella
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes