Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Thom Driver
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 1 cup)

This five-ingredient main is a great way to get more seafood into your weeknight rotation. Seek out shrimp that's free of sodium tripolyphosphate (STP), a common preservative that significantly boosts the sodium in your shrimp. Can't find riced cauliflower? Make your own by pulsing cauliflower florets in a food processor until crumbled. Easy!

How to Make It

Step 1

Heat 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes. Remove shrimp from pan.

Step 2

Return pan to medium-high. Add 1 1/2 teaspoons oil. Add eggs; cook 2 minutes or until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cool, and cut into 1/2-inch pieces.

Step 3

Heat remaining 2 tablespoons oil in pan over medium-high. Add 3/4 cup green onions and cauliflower; cook 5 minutes, without stirring, or until browned. Stir in shrimp, eggs, pepper, and salt. Top with remaining 1/4 cup green onions.

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Ratings & Reviews

Best recipe ever!

Barbara23
October 01, 2017
THIS recipe had the best flavor, was quick to throw together and my husband and I both loved it. We used the 10oz. Pkg of frozen cauliflower rice from Trader Joe's and it was fabulous. The recipe didn't say whether to let it thaw (if using frozen) so mine was kind of half frozen. The only change was that I had to cook it a little longer until I could get little browned bits - I also added a big handful of frozen peas and carrots which added a lot. I tossed them in the pan about 30 seconds before adding the green onions which are also essential. I've never used cauliflower rice before, and I will never hesitate. We will make this often. (I halved the recipe for the two of us, used a bit more shrimp).