Pan Fried Shrimp with Vegetable Cauliflower Rice

14 40 399
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 2
Pan Fried Shrimp with Vegetable Cauliflower Rice
Health Rating


454 gm Shrimp, raw (peeled and deveined)
1/4 cup chopped Red bell pepper
1/4 cup chopped Green bell pepper
1 clove(s) Garlic
1 tbsp chopped Shallots (diced)
1 tbsp Extra virgin olive oil
2 cup Cauliflower
1 tbsp Lard
1/2 tsp Himalayan sea salt
1/4 tsp Peppercorn (freshly ground)
1/4 tsp Lemon peel (zest)
1/4 tsp crumbled Bay leaf
1/4 tsp Parsley, dried
1/4 tsp Chives


Start by peeling and deveining the shrimp. Set aside or chill until ready to cook.

Prepare the vegetables: chop the bell peppers, crush and mince the garlic, dice the shallot.

Heat 1 tbsp of your choice of cooking fat (like olive oil) over medium heat in a large skillet. Saute the vegetables until soft.

While the vegetables are sauteing, rice 1/2 head of cauliflower with a cheese grater or food processor. Add to the skillet, stir to combine, and cook over medium heat until everything is cooked through. Season with salt and pepper, then reduce heat to low.

In a separate skillet, heat another tablespoon of cooking fat over medium heat. When hot, add the shrimp and cook until pink and opaque. (about 2 minutes per side). Add remaining spices and cook for an additional 1-2 minutes.

Serve the Vegetable Cauliflower Rice topped with the shrimp. (Parsley garnish is optional).

Nutrition Facts

Per Portion

Calories 399
Calories from fat 162
Calories from saturated fat 40
Total Fat 18.0 g
Saturated Fat 4.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 8.6 g
Cholesterol 351 mg
Sodium 520 mg
Potassium 821 mg
Total Carbohydrate 10.6 g
Dietary Fiber 2.5 g
Sugars 3.3 g
Protein 49 g

Dietary servings

Per Portion

Meat 2.5
Vegetables 2.5

Energy sources

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