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AIP Shrimp Fried Rice
On an AIP diet, you learn to fall back in love with seafood (because seafood is really nutritious plus delicious). This AIP shrimp fried rice dish is so fresh and flavorful you’ll never miss takeout again!
Adapting for an Autoimmune Diet
Traditional shrimp fried rice is actually not too far off from our version. Only the rice and cooking oil are modified to keep you healthy and happy.
For the rice, you’ll be using cauliflower, the old standby. Chop it in your food processor, and make sure you get the water out – nobody likes soggy “rice”!
For the cooking oil, I suggest using avocado oil. It’s got a very light flavor so it won’t overpower the shrimp or combine badly with the coconut aminos.
Benefits of Avocado Oil
I use avocado oil in place of some less virtuous cooking oils for a lot of reasons. First, it’s a pretty healthy fat.
Avocado oil features oleic acid, which helps manage glucose levels, reduces blood pressure, and may even help burn fat.
Also, avocado oil has a high smoke point, which makes it a good choice for searing, roasting, grilling, or pan frying. It’s used to pan fry the shrimp and cook the veggies in this meal.
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Ingredients
- 0.5 lb of shrimp (225 g), peeled
- 1 medium onion (110 g), diced
- 2 cloves of garlic (6 g), diced
- 1 head of cauliflower (600 g), broken into florets
- 2 carrots (100 g), diced
- 2 green onions (10 g), diced
- 4 Tablespoons of avocado oil (60 ml), to cook in
- 2 Tablespoons of coconut aminos (30 ml)
- Salt, to taste
Instructions
- Add avocado oil to a frying pan and cook the peeled shrimp along with the diced onion and garlic until the shrimp is cooked and the onions are slightly browned. Remove from the pan and set aside.
- Food process the cauliflower florets in a food processor until it forms rice-like small pieces.
- Make sure to dry the cauliflower before food processing and squeeze out excess water after.
- Add the cauliflower rice and carrots to the pan and cook until softened.
- Add back the shrimp, onion, garlic and then top with green onions. Season with coconut aminos and salt to taste.
Notes
All nutritional data are estimated and based on per serving amounts.
Nutrition
- Calories: 482
- Sugar: 12 g
- Fat: 31 g
- Carbohydrates: 27 g
- Fiber: 9 g
- Protein: 29 g
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