Shrimp Fried “Rice” (plus body betrayal & OMG this snow is out of control)

I’m trying really hard to stay positive right now, and cooking really healthy for myself is one of the best ways I know to do that.  I feel like my body is betraying me.  I’ve been eating better for about a week now, and I’ve actually gained a few pounds.  My face looks puffy.  This morning JD was in a mood and said that I looked hungover.  I’m getting sick, I think.  But geez it is discouraging to be treating your body with care only to have it betray you.  Sometimes I know why I gain weight; if I’m honest with myself I’ll remember I ate too many chips or drank too much.  I’m still alcohol-free (day 27), but my patience is being tried right now for sure.  I’m trying to keep telling myself that this will pay off; I will lose the weight I want to and feel better overall by continuing not to drink.  But even when I’m alcohol-free, I’ll still have shitty days, right? 

It’s also snowing its ass off today.  I’ve lived in Virginia for 5 years, and everyone tells me it didn’t used to snow this much, but it always does.  We actually can’t open the garage or back door because snow will just dump in the house…only the front door can open because there’s an overhang.  No big deal in the long run, and I actually like looking at the snow while it’s snowing.  It’s just after that gets a little depressing…like when it starts to turn brown and schools are closed for a week.  Yikes.  My nerves.

If what I’m doing for weight loss isn’t working or isn’t enough, I’m going to combat my body with the healthiest food I can make.  I only recently started eating cauliflower rice (after that disaster with konjac noodles, I’ve been a big zoodle and cauliflower rice fan).  If you serve it with other stuff, it really does make you feel like you’re eating rice.  Also, I add a lot of flavor to this little stir fry with low-calorie seasonings.  I used veggies I had already (mushrooms, jalapenos, and spinach).  But you can add in scallions, bell peppers, or whatever sounds good.  I like mine really spicy, so I use the jalapeno seeds and crushed red pepper flakes, but you can modify this to your preference. 

internal picFor the shrimp, I go with wild Gulf Coast shrimp, size 90/130.  Wild is always better for you than farm raised (it’s like free range).  And 90/130 is a lot cheaper than the bigger shrimp, and they work just fine for a stir fry.  90/130 means that the shrimp are the size that between 90-130 shrimp make up 1 pound. 

When I say to steam-sauté something, I mean I use a touch of cooking spray, but I cover the skillet while it cooks to let the steam speed up the cooking.  You can use a lot less oil this way.  Sometimes, if there isn’t enough steam (which happens when I make this eggplant sauté, I add an ice cube to help it steam.

Even though lemon isn’t really a stir fry ingredient, I just like adding fresh citrus to brighten up my seafood, whatever it is.  So here’s the super easy recipe, and it makes enough for 2 people.  I measured everything and put it into My Fitness Pal.  Each serving has 299 calories, 11 grams of fat, 5 grams of fiber, 5 grams of sugar, and 37 grams of protein. 

Cauliflower Shrimp “Fried Rice”

Total Time:  30 minutes

Difficulty Level:  Easy

Yield:  2 servings


Cooking spray

1 -12 ounce bag of cauliflower rice

1 teaspoon ground ginger

cooking the egg in a well

1 teaspoon granulated garlic

1 teaspoon onion powder

Salt and pepper

Red pepper flakes (if you want)

1 teaspoon toasted sesame oil

4 chopped button mushrooms

1 chopped jalapeno

2 beaten eggs

2 cups fresh spinach, chopped

¾ pound shrimp, peeled and deveined (defrosted if frozen!)

Soy sauce

Fresh lemon


  1. Mist a medium sized skillet with cooking spray, and put on the stove at medium-low heat. Add the cauliflower rice, ginger, garlic, onion powder, salt, pepper, and red pepper flakes. Cover to steam-sauté for about 5 minutes, stirring as needed.
  2. Add the toasted sesame oil, jalapeno, and mushrooms, and steam sauté for another 3-4 minutes.
  3. Create a well in the center of the skillet, and add the beaten eggs. Allow to cook and lightly scramble.
  4. Stir and break up the scrambled eggs. Add the spinach and shrimp.  Cook uncovered, stirring as necessary until the shrimp are just cooked through and the spinach has wilted.
  5. Serve with soy sauce and fresh lemon.

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