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AIP Shrimp Fried Rice
"This aip shrimp fried rice dish is so fresh and flavorful you’ll never miss takeout again! Traditional shrimp fried rice is actually not too far off from our version. Only the rice and cooking oil are modified to keep you healthy and happy. For the rice, you’ll be using cauliflower, the old standby. Chop it in your food processor, and make sure you get the water out – nobody likes soggy “rice”! For the cooking oil, you’ll use avocado oil. Feel free to use it anywhere you’d normally use olive or vegetable oil."
Calories: 482 Sugar: 12 g Fat: 31 g Carbohydrates: 27 g Fiber: 9 g Protein: 29 g
All nutritional data are estimated and based on per serving amounts.
Preparation Time10 min
Cooking Time15 min
- 0.5 lb of shrimp (225 g), peeled
- 1 medium onion (110 g), diced
- 2 cloves of garlic (6 g), diced
- 1 head of cauliflower (600 g), broken into florets
- 2 carrots (100 g), diced
- 2 green onions (10 g), diced
- 4 Tablespoons of avocado oil (60 ml), to cook in
- 2 Tablespoons of coconut aminos (30 ml)
- Salt, to taste
Add avocado oil to a frying pan and cook the peeled shrimp along with the diced onion and garlic until the shrimp is cooked and the onions are slightly browned. Remove from the pan and set aside.
Food process the cauliflower florets in a food processor until it forms rice-like small pieces.
Make sure to dry the cauliflower before food processing and squeeze out excess water after.
Add the cauliflower rice and carrots to the pan and cook until softened.
Add back the shrimp, onion, garlic and then top with green onions. Season with coconut aminos and salt to taste.