Zesty Shrimp Cauliflower Fried Rice

The calorie battle of the ages! Cauliflower vs Rice. Much less calories in cauliflower! So much more nutrients in one “dose”. Not a bad idea to mix both if you are addicted to rice…get the best of both worlds in that case.



***Apart from the VeggiePasta 5-blade Tabletop Spiralizer and a box grater, I do everything manually in this video. I will recommend alternate kitchen tools as necessary, that can potentially make life easier. Also, use gloves when slicing hot chilli peppers, or wash your hands right after slicing so you do not accidentally experience their power anywhere near your eyes. AND, don’t be deterred by what can seem like a messy prep process :-). ENJOY!


1 Red Sweet/bell Pepper, deseeded and washed
1 Medium Onion, peeled and washed
2 cloves of Garlic (finely chopped or minced, depending on your texture preference; mince if you are new to introducing garlic into your meal prep. *I prepped a lot more garlic in this video to use for another recipe)
3cm fresh Ginger (finely chopped or grated, depending on your texture preference; grate if you are new to introducing ginger into your meal prep. *I prepped a lot more ginger in this video to use for another recipe)
2 Tbsp Olive oil, divided (or Coconut Oil for Paleo lifestyles)
½ tsp + dash Salt (separated)
½ tsp Chilli powder
1lb Shrimp, peeled and deveined (use extra firm tofu for vegan lifestyles, or wild-caught shrimp for paleo lifestyles)
1 Large head of Cauliflower, “riced” using a large box or hand grater or a good quality food processor (if using a food processor, cut the cauliflower into florets, place in the food processor, pulse a few times until you get “pea sizes” of cauliflower)
2 fresh Red Chilli Peppers, finely/thinly sliced
3 Eggs
2 Tbsp Soy sauce or tamari (I use reduced-sodium)

1. Shred red bell pepper using blade 5, and spiralize onion using blade 1. Set aside.
2. Finely chop or mince garlic, and finely chop or grate ginger. Set aside.
3. Cut cauliflower into “quarters”. Using a box or large hand grater, “rice” the quarters. Use a sharp knife to mince any large leftover pieces (my meat knife did a fabulous job for me :-D).
4. Add 1/2 tsp salt and 1/2 tsp chilli powder to shrimp, mix in to coat and set aside.
5. Preheat 1 tbsp olive oil in large skillet over medium heat. Add shrimp.
6. Sautee shrimp for 3 – 5 minutes until turned pink/cooked through. Stir as often as needed. Remove from pan and set aside.
7. Add remaining oil, then add onions, garlic and ginger and stir. Cook for 2 – 3 minutes until soft. Pressure-dice the onions with the spatula. Then add riced cauliflower. Stir in.
8. Add fresh red chilli peppers and stir in. Make a space in the center of the pan. Add eggs. Add dash of salt. Let cook for 1 minute.
9. Scramble the eggs into the “rice”, continue to stir until the eggs are cooked through. Stir in soy sauce.
10. Stir in shredded red bell peppers and shrimp. Cook for 2 minutes.
11. Serve and Enjoy!


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