During our last visit to Reny’s, I found a great deal on a cookbook by Danielle Walker called Eat What You Love. Danielle has written several fantastic cookbooks, developing a host of techniques for individuals who follow a gluten and grain-free diet. The recipes contained in this book are relatively easy to prepare and although while Danielle removes allergens, she definitely doesn’t sacrifice flavor.
I would like to thank Danielle Walker for this alternative way of preparing shrimp fried rice. Instead of using rice, this recipe calls for using cauliflower, making riced cauliflower. While cauliflower is a mild-tasting, versatile vegetable, it doesn’t have the same neutral flavors you get with using rice in recipes. All the magic happens with the addition and combination of a variety of tasty and healthy ingredients to produce a flavorful dish. One such ingredient is fresh ginger. Fresh ginger has several beneficial properties; it is loaded with antioxidants that may help your body to fight off chronic diseases such as high blood pressure, heart disease, and diseases of the lungs. It also promotes healthy aging.
Another ingredient used in this recipe is Coconut Aminos, which can be described as slightly sweeter than soy sauce, but not nearly as salty. This soy alternative is a slightly salty, savory seasoning sauce made from the fermented sap of coconut palm and sea salt. It’s soy, wheat, and gluten-free, making it a healthier alternative to soy sauce for those with certain allergies or food sensitivities. I have been using this for several years now and I don’t miss soy sauce at all.
I invite you to give this alternative to shrimp fried rice a try. It was a big hit in our household and we’re definitely going to give this a second go-round.
1 1/2 Pounds Jumbo Raw Shrimp, Peeled and Deveined
6 Tablespoons Coconut Aminos
2 Tablespoons Toasted Sesame Oil
1 Head Cauliflower, Cut Into Florets
5 Tablespoons Avocado Oil
1/2 Small Yellow Onion, Minced
3 Cloves Garlic, Minced
2 Teaspoons Peeled and Minced Fresh Ginger
1 Carrot, Diced
2 Eggs, Beaten
1 1/4 Teaspoons Fine Sea Salt
1/4 Cup Frozen Peas
2 Green Onions, Tender Green Tops Only, Chopped
Combine the Shrimp with Coconut Aminos
In a bowl, combine the shrimp, one tablespoon of the coconut aminos, and one tablespoon of the sesame oil.
Processing the Cauliflower
In a food processor, fitted with the grater attachment, process the cauliflower florets. If you don’t own a food processor, you can also use the large holes of a box grater. You should have three cups of riced cauliflower.
Making the Cauliflower Mixture
In a wok, heat two tablespoons of avocado oil over medium-high heat. I don’t own a wok so I used a pan as well as olive oil and everything worked out rather well. Next, add the onion, garlic, and ginger, making sure to stir continuously with a wooden spoon for two minutes, until nice and fragrant. Add the carrots and then stir continually for two minutes. Add the remaining three tablespoons of avocado oil and add the cauliflower and stir occasionally for four minutes more. Transfer the cauliflower mixture to a separate plate and return the wok to the heat.
Adding the Shrimp
Now it’s time to add the shrimp mixture to the wok. Sear for one minute on each side, until nice and pink and just about cooked through. Transfer the shrimp to the plate with the cauliflower mixture and return the wok to the heat.
Finishing the Fried Rice
Next, pour the eggs into the wok and stir scramble them for about ten seconds, until mostly cooked through. Pour the cauliflower mixture and shrimp back into the wok and then add the remaining five tablespoons of coconut aminos, the remaining tablespoon of sesame oil as well as the salt. Stir in the peas and cook for one minute longer. Top with the green onions, serve immediately and enjoy!