Shrimp Cauli-Fried Rice

This is my first week of summer vacation and let me just say that I needed this break so badly. The end of the school year brings tons of extra work, high stress and unfortunately less than 8 hours of sleep. On top of that I was experiencing some allergy symptoms- itchy throat and runny nose, which woke me up around 3-4 AM every night. Needless to say, I took the long weekend to rest and now I am finally starting to feel like myself again!

Where I live we are about to enter a heat wave for a week or two so I have been trying to eat light dinners that require minimal amounts of cooking. My house really holds onto heat and we don’t have A/C so I do my best to limit stove and oven use. This recipe is a quick weeknight meal that is ready in less than 15 minutes!

On Sundays I like to rice a head of cauliflower and store it in the fridge so it is ready to add to recipes throughout the week. Feel free to substitute your favorite protein if you aren’t a fan of shrimp. Chicken, scallops, or beef would work as well!

What other quick meals do you guys cook in the summer? Any recipes I should try out?

XO Meagen Ashley

*This recipe was shared on the Paleo AIP Recipe Roundtable.

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Shrimp Cauli-Fried Rice

Cauli Fried Rice with shrimp & kale

Course Main Dish

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 3 servings

Ingredients

• 1 head cauliflower, riced
• 1 pound shrimp, peeled
• 2 cloves garlic, minced
• 1 large lemon, juiced
• 2 tbsp lard of choice I used avocado oil
• 2 cups kale, chopped
• 1/4 cup parsley, chopped
• 1/4 cup chicken broth
• 1 tsp salt

Instructions

1. Rice the cauliflower and peel the shrimp.
2. Heat the pan over medium high heat with a tbsp. of lard.
3. Mince the garlic and add to the pan. Stir for about a minute until fragrant. Add the shrimp and cook until no longer pink (about 4-5 minutes).
4. Add the kale to the pan and stir until wilted (1-2 minutes). Add the riced cauliflower along with a tbsp. of oil, salt, and the chicken broth.
5. Stir until everything is well incorporated and let simmer for 2-3 minutes.
6. Remove from heat and stir in the lemon juice and fresh parsley. Serve immediately.

Recipe Notes

Store leftovers in a glass container in the fridge for 2 days.