I recently published a collection of rice bowl recipes, because… well, I love rice bowls! They are such a fun, easy, tasty and laid back meal to make, serve, and eat. But a lot of people, including myself, limit grains. So what’s a rice bowl lovin’ girl to do? Cauliflower rice to the rescue! Cauliflower rice is a revelation and it’s what I use in this Paleo/Whole 30 Spicy Shrimp Cauliflower Rice Bowl…
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Let’s Talk Cauliflower Rice:
Many stores carry cauliflower already ‘riced’. If you don’t live near a store that does, no problem. You can ‘rice’ cauliflower yourself by removing core, breaking the head into small florets and then pulsing in your food processor until the cauliflower resembles rice. Super quick, super easy! If you don’t have a food processor you can pulse in a blender or grate with a box grater. Saute for a few minutes and top with spicy shrimp, avocado and a perfectly fried egg and you’ve got one amazingly healthy meal!
Dinner in 15 Minutes…. and That Sauce!
No lie, if you use ‘pre-riced’ cauliflower this spicy bowl of goodness is made in 15 minutes or less. The sauce is a simple combination of Sambal Oelek, honey and Dijon mustard. You can adjust the amount of Sambal Oelek to create just the right amount of heat and sweet for you! My Whole 30 friends can sub honey with orange juice. If you are not familiar, Sambal Oelek is an Asian Chili Sauce. You can find it on the Asian aisle of most grocery stores, if your grocer doesn’t carry it, you can find it here and have it delivered to your door.
The Recipe: Spicy Shrimp and Cauliflower Rice Bowl: Paleo-Whole 30!
What you will need: sambal oelek, and good quality pans. You can buy riced cauliflower at the market or you can ‘rice’ cauliflower yourself using a food processor, blender or box grater. See instructions above.
Spicy Shrimp and Cauliflower Rice Bowl: Paleo-Whole 30!
Yield 2 servings
A quick, easy, healthy meal made in about 15 minutes! If making your own cauliflower rice, see instructions in blog post.
1 Tablespoon Sambal Oelek (use up to 2 tablespoons if you love the heat!)
2 Tablespoons Honey (Whole 30 use fresh squeezed orange juice instead)
1 Tablespoon Dijon mustard
1 ripe avocado, peeled and sliced
3-4 Tablespoons olive oil (separated)
5 cups riced cauliflower (see instructions in post if making your own)
sea salt, pepper
10 ounces raw shrimp, deveined, shells and tail removed
2 eggs, fried
1 Tablespoon chives for garnish
Prep shrimp if needed
In a small bowl whisk together Sambal Oelek, mustard and honey set aside (Whole 30 use orange juice)
Peel and slice avocado, set aside
Time to start cooking!
You are going to have two pans going at once. The cauliflower and the eggs will be cooked in one large pan, and the shrimp in a small pan.
Heat a large pan on medium for two minutes, add olive oil (enough to cover bottom of pan)
When olive oil is hot but not smoking add cauliflower rice, stirring here and there, cook for 6 minutes (adding eggs the last 3 minutes)
While cauliflower cooks, make eggs and shrimp:
Heat a small pan on medium/high heat for two minutes
Add a olive oil to each coat bottom of pan
When oil is hot, add shrimp to small pan, cooking and tossing for 2-3 minutes add sambal oelek mixture to pan, toss for one more minute and turn off heat.
Season cauliflower with sea salt and pepper, then use a spatula to push cauliflower to one side of pan.
Add a little more olive oil to pan. Gently crack two eggs into the pan, turn heat down to medium and cook until whites are set and yolks are runny, season eggs to taste
Place cauliflower rice into bowls, pour shrimp and sauce over cauliflower rice, add avocado slices and fried egg, garnish with chives. Enjoy!