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 20 Minute Paleo 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!
This tasty Paleo 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/sweet for you! 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. For my friends that aren’t fans of heat, you can mellow out the sauce with a little coconut milk or cream.
Need More Paleo Recipes?
The Recipe: Spicy Shrimp and Cauliflower Rice Bowl- Paleo
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.
A quick, easy, healthy meal made in about 15-20 minutes! If making your own cauliflower rice, see instructions in blog post.
- 1-2 Tablespoons Sambal Oelek It's hot! Start with 1T and if it's not hot enough for you add more
- 2 Tablespoons Honey
- 1 Tablespoon Dijon mustard
- 1-2 Tablespoons coconut milk or coconut cream (optional- use if you want to make the sauce creamier and mellow out the heat)
- 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 to taste
- 10 ounces raw shrimp, deveined, shells and tail removed
- 2 large eggs fried
- 1 Tablespoon chives for garnish
In a small bowl, whisk together Sambal Oelek, mustard and honey and coconut milk or cream if using
Set sauce aside
Peel and slice avocado, set aside
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)
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!