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4 servings


0 hours 10 mins


0 hours 15 mins


0 hours 25 mins
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1 Lb. medium shrimp, peeled and deveined

½ Cup cashews salted or unsalted is fine

1 Cup of semi cooked sliced carrots

1 Cup Snap Peas

¼ Cup sliced red onion

2 Cups of finely chopped cauliflower

½ Tsp. granulated garlic powder

½ Tsp. granulated onion powder

Salt & Pepper to taste

1 Tbsp. chopped fresh chives

Cooking Spray


2 Tbsp. honey

1 Tbsp. hoisin sauce

1 Tsp. sriracha

½ Tsp. Ground garlic powder

1 Tbsp. soy sauce


1. Mix all the ingredients for the sauce in a small bowl and put to the side.
2. Put your sliced carrots into boiling water and cook for about 2-3 minutes to semi cook.
3. Meanwhile, add two tablespoons of water and the sliced only into a large skillet. Heat until the onions are soft and the water is steaming, about 2 minutes. Add the cauliflower “rice” or finely chopped cauliflower and salt and pepper. Stir.
4. In a separate pan sprayed with cooking spray, cook the shrimp for 2-3 minutes until no longer translucent. Add the sauce and stir until all shrimp are coated. Add the shrimp and sauce to the cauliflower. Add the snap peas. Stir everything together. Add the cashews. Drain the carrots and add those to the pot. Add the garlic powder and onion powder, salt and pepper to taste and combine everything.
5. Garnish with the chopped chives and serve.

NOTE: This is a really tasty dish. I’ve made it completely vegetarian at times and have just used all vegetables and nuts. It always tastes good. I will often buy the cauliflower rice premade in the produce department if I’m in a rush but you can easily chop fresh cauliflower into florets and add them to a blender or processor and chop until the size of rice. I have tried frozen cauliflower and must say, I’m not a fan. It has a weird taste and looses its texture and becomes “mushy” which just doesn’t work for me. If I’m substituting a veggie for rice, I want it to have that same firm texture that fresh cauliflower gives you….so go fresh!