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Ginger Wok Fried Cauliflower Rice with Shrimp

November 1, 2015

Look “wok” Kevin cooked today!  This was his first time to use the wok that his aunt, uncle, and cousin gave him for Christmas a couple of years ago.  We were waiting for just the right recipe to debut it, and we certainly found it in this surprisingly delicious dish.  Whether you are on the Paleo diet or no diet at all, as long as you like shrimp, you will LOVE this dish! Kevin’s version of Harper’s dish on is brought to you by Kevin’s Kickstarter Backers.


24 oz bag of frozen cooked shrimp, peeled, deveined, and tails removed

4 spring onions, sliced (include the chive as well as the onion)

1 inch fresh ginger, grated

3 tbsp olive oil

1 tsp. McCormick’s Southwest Sweet /n Smoky Salt Free seasoning

1/2 lime, juiced

4 garlic cloves, minced

4 c. pulsed cauliflower (Place about half a head in food processor and pulse until the size of small rice grains.

2 Tbsp. chopped fresh cilantro or parsley

Himalania Fine Pink Salt, sprinkle to desired taste


After pulsing cauliflower, bring a pot of lightly salted water to a boil.  Add the cauliflower rice and cook for two minutes.  Drain well and set aside.  In a wok, heat the olive oil over medium high heat.  Add the ginger, onions, and garlic and cook for 30 sec.  Add the shrimps and McCormick seasoning and cook for about 3 or 4 minutes. Add the cauliflower rice, lime juice, and cilantro.  Cook for about 2-3 minutes and blend well.  Add salt to taste.


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