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Chinese Shrimp Cauliflower Rice

As part of my thyroid series, I would like to share with you this favourite recipe of mine. The shrimp in this light lunch are a perfect way to support a healthy thyroid, being high in iodine, selenium and omega-3. Cauliflower rice is a great way to swap out starchy carbs for an extra portion of your five-a-day.

Serves 2


  • 1 large head of cauliflower (to make cauliflower rice)

  • 1 tablespoon coconut oil

  • 1 teaspoon Chinese five spice powder

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 2cm piece of ginger, grated

  • 1 cup shredded carrots

  • 1 cup thawed shrimp (peeled and de-veined)

  • 2 large heads of broccoli

  • Sea salt to taste


  1. Take the large head of cauliflower and grate it into a bowl with a large cheese grater, to make cauliflower rice. Alternatively, you can blend in a food processor until you achieve a rough, rice-like consistency.

  2. Melt coconut oil in a hot pan over medium heat.

  3. Add the Chinese five spice powder and heat for about one minute.

  4. Add onion, garlic, ginger, and carrot. Sauté for about 3 minutes.

  5. Add shrimp, then sauté for another 2 minutes.

  6. Add cauliflower and broccoli. Cover and steam for about 5 minutes.

  7. Remove the cover and season with sea salt as needed.

  8. Toss and serve immediately.

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