Shrimp Fried Cauliflower Rice, Caipirinha, and Ask Again, Yes

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 medium head of cauliflower, riced (or 4 cups of pre-packaged cauliflower rice)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots, thawed
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Salt and pepper to taste
• Optional: red pepper flakes or sriracha for heat

Instructions

• Prepare the Cauliflower Rice: If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice.
• Cook the Shrimp: In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes. Remove the shrimp from the pan and set aside.
• Sauté Vegetables: In the same pan, add the remaining tablespoon of olive oil. Add the onion and garlic, sautéing until the onion becomes translucent, about 2-3 minutes.
• Cook the Cauliflower Rice: Add the riced cauliflower to the pan and cook for 5-7 minutes, stirring occasionally, until it begins to soften.
• Add Peas and Carrots: Stir in the peas and carrots, cooking for another 2-3 minutes until heated through.
• Scramble the Eggs: Push the cauliflower rice mixture to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until cooked, then mix them into the cauliflower rice.
• Combine Ingredients: Return the cooked shrimp to the pan and pour in the soy sauce and sesame oil. Stir everything together and cook for another 2 minutes until heated through.
• Serve: Garnish with sliced green onions and, if desired, sprinkle with red pepper flakes or drizzle with sriracha for extra heat. Serve hot and enjoy!