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The good old shrimp and rice recipe made with a Persian twist. Here is my keto version of Shrimp Meygoo Polo, also known as Shrimp Pilaf!
It's the perfect weeknight dinner made in a few minutes with just a few fresh ingredients: cauliflower, shrimp, aromatics, all finished with warm middle eastern spices and a drizzle of extra virgin olive oil for heart-healthy fats.
If you don't have fresh garlic, use 1 teaspoon of garlic powder instead. You can optionally add about 1/2 teaspoon of saffron and some ginger powder for extra color and flavor.
This dish has a spicy kick! If you don't like spicy food and prefer it mild, use less cayenne pepper or leave it out completely.
Hands-on Overall
Serving size about 250 g/ 8.8 oz
Nutritional values (per about 250 g/ 8.8 oz)
Net carbs7.8 grams
Protein19.8 grams
Fat30 grams
Calories386 kcal
Calories from carbs 8%, protein 21%, fat 71%
Total carbs11.7 gramsFiber3.9 gramsSugars4.2 gramsSaturated fat11.5 gramsSodium1,271 mg(55% RDA)Magnesium56 mg(14% RDA)Potassium681 mg(34% EMR)
Ingredients (makes 4 servings)
- 1 medium cauliflower, riced (620 g/ 1.4 lb)
- 4 tbsp ghee or avocado oil, divided (30 ml)
- 1 tbsp white vinegar or lemon juice (15 ml)
- sea salt and black pepper, to taste
- 1 small yellow onion, finely chopped (70 g/ 2.5 oz)
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped (10 g/ 0.5 oz)
- 1 lb shrimp peeled and deveined (450 g) or about 12 oz cooked shrimp (340 g)
- 1 tsp unsweetened tomato paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper, or to taste
- Optional: 1/4 tsp saffron and ground ginger
- 4 tbsp extra virgin olive oil (60 ml/ 2 fl oz)
Instructions
- Place the cauliflower in a food processor and pulse using the grating blade or the S blade and until it resembles a rice consistency.
- Grease a large pan with 2 tablespoons of ghee. Add the cauliflower rice and white vinegar and sauté for 5-7 minutes. Season with salt and pepper and use a spatula to transfer to a plate. Set aside.
- To the same pan add the remaining 2 tablespoons of ghee and sauté the onion until golden brown. Stir in the garlic and cook for a minute.
- Add tomato paste, turmeric, cumin, salt and cayenne pepper. Stir well to mix the ingredients. Optionally, add saffron and ginger.
- Add the raw shrimp and cook for about 3 minutes until the shrimp is cooked through but not overcooked. If you're using cooked shrimp, cook for just a minute to heat through. Add the chopped cilantro.
- In a platter, mix the cauliflower rice and top with the shrimp. Drizzle with olive oil and serve.
- To store, let it cool down and refrigerate for up to 3 days.
Ingredients
- 1 medium cauliflower, riced (620 g/ 1.4 lb)
- 4 tbsp ghee or avocado oil, divided (30 ml)
- 1 tbsp white vinegar or lemon juice (15 ml)
- sea salt and black pepper, to taste
- 1 small yellow onion, finely chopped (70 g/ 2.5 oz)
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped (10 g/ 0.5 oz)
- 1 lb shrimp peeled and deveined (450 g) or about 12 oz cooked shrimp (340 g)
- 1 tsp unsweetened tomato paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper, or to taste
- Optional: 1/4 tsp saffron and ground ginger
- 4 tbsp extra virgin olive oil (60 ml/ 2 fl oz)
Instructions
- Place the cauliflower in a food processor and pulse using the grating blade or the S blade and until it resembles a rice consistency.
- Grease a large pan with 2 tablespoons of ghee. Add the cauliflower rice and white vinegar and sauté for 5-7 minutes. Season with salt and pepper and use a spatula to transfer to a plate. Set aside.
- To the same pan add the remaining 2 tablespoons of ghee and sauté the onion until golden brown. Stir in the garlic and cook for a minute.
- Add tomato paste, turmeric, cumin, salt and cayenne pepper. Stir well to mix the ingredients. Optionally, add saffron and ginger.
- Add the raw shrimp and cook for about 3 minutes until the shrimp is cooked through but not overcooked. If you're using cooked shrimp, cook for just a minute to heat through. Add the chopped cilantro.
- In a platter, mix the cauliflower rice and top with the shrimp. Drizzle with olive oil and serve.
- To store, let it cool down and refrigerate for up to 3 days.
Nutrition (per serving, about 250 g/ 8.8 oz)
Calories386kcal
Net Carbs7.8g
Carbohydrates11.7g
Protein19.8g
Fat30g
Saturated Fat11.5g
Fiber3.9g
Sugar4.2g
Sodium1,271mg
Magnesium56mg
Potassium681mg
Detailed nutritional breakdown (per about 250 g/ 8.8 oz)
| Total per about 250 g/ 8.8 oz |
| 7.8 g | 19.8 g | 30 g | 386 kcal |
| Cauliflower, fresh |
| 4.6 g | 3 g | 0.4 g | 39 kcal |
| Ghee |
| 0 g | 0 g | 15 g | 136 kcal |
| Wine vinegar |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Onion, brown (yellow), raw |
| 1.1 g | 0.2 g | 0 g | 6 kcal |
| Garlic, fresh |
| 0.9 g | 0.2 g | 0 g | 4 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Prawns, shrimp (raw, peeled) |
| 0.5 g | 16.2 g | 0.9 g | 74 kcal |
| Tomato purée (paste, unsweetened) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Turmeric, spices (dried, ground) |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Cumin, ground |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Pepper, cayenne, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
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