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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!

Adam Hickman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Thom Driver

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

269 calories; fat 17g; saturated fat 4g; protein 20g; carbohydrates 9g; fiber 3g; sugars 3g; sodium 358mg.
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