Shrimp and edamame fried cauliflower rice
0
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This veggie-packed dinner is sure to satisfy. Loads of plump shrimp and edamame provide plenty of protein, and a combination of baby bok choy, carrots, and scallions bring colorful goodness to the cauliflower rice. We call for a tablespoon of sriracha in the sauce, which gives the finished dish a mild flavor with just a hint of heat; feel free to go up or down on the amount.
Ingredients
Cooking spray
4 spray(s)
Low sodium soy sauce
2 Tbsp
Sriracha hot sauce
1 Tbsp
Asian fish sauce
1½ tsp, divided
Uncooked shrimp
1 pound(s), medium or large, peeled and deveined
Baby bok choy
3 cup(s), thinly sliced
Shredded carrots
½ cup(s)
Garlic
3 clove(s), minced
Uncooked cauliflower rice
1 pound(s)
Scallions
⅔ cup(s), chopped or sliced, chopped
Shelled edamame
1 cup(s), thawed if frozen
Instructions
1
In a small bowl, stir together the soy sauce, sriracha, and 1 tsp fish sauce; set aside. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the shrimp to the pan and drizzle with the remaining ½ tsp fish sauce; stir-fry just until the shrimp are done, about 3 minutes. Remove the shrimp from the pan; cover and keep warm.
2
Off the heat, recoat the same pan with cooking spray and heat over medium-high. Add the bok choy, carrots, and garlic to the pan; stir fry until the bok choy wilts, 2 to 3 minutes. Add the cauliflower rice, scallions, and edamame; stir fry 3 minutes. Stir in the cooked shrimp and the sauce; toss to combine.
3
Serving size: 1 ½ cups
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