Low-Carb Shrimp Meygoo Polo

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.

Step-by-step

1. Place the cauliflower in a food processor and pulse using the grating blade or the S blade and until it resembles a rice consistency.

2. 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.

   

3. 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.

   

4. Add tomato paste, turmeric, cumin, salt and cayenne pepper. Stir well to mix the ingredients. Optionally, add saffron and ginger.

5. 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.

   

6. In a platter, mix the cauliflower rice and top with the shrimp. Drizzle with olive oil and serve.

   

7. To store, let it cool down and refrigerate for up to 3 days.

   

Recipe

Low-Carb Shrimp Meygoo Polo

★★★★★4.5 (23 ratings)

A simple one-pot shrimp and rice recipe with a tasty Persian twist. To keep the carbs low, this keto Shrimp ...

Hands on

1m

Overall

30m

Servings

4

7.8 g

Net carbs

19.8 g

Protein

30 g

Fat

386

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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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

1. Place the cauliflower in a food processor and pulse using the grating blade or the S blade and until it resembles a rice consistency.

2. 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.

3. 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.

4. Add tomato paste, turmeric, cumin, salt and cayenne pepper. Stir well to mix the ingredients. Optionally, add saffron and ginger.

5. 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.

6. In a platter, mix the cauliflower rice and top with the shrimp. Drizzle with olive oil and serve.

7. To store, let it cool down and refrigerate for up to 3 days.

Nutrition per serving, about 250 g/ 8.8 oz

Carbs 8%Protein 21%Fat 71% of calories

Net carbs

7.8 g

Total carbs

11.7 g

Fiber

3.9 g

Sugars

4.2 g

Protein

19.8 g

Fat

30 g

Saturated fat

11.5 g

Calories

386 kcal

Sodium

1,271 mg · 55.2% RDA

Magnesium

56 mg · 13.9% RDA

Potassium

681 mg · 34.1% EMR

Nutrition by ingredient

Per about 250 g/ 8.8 oz	Net carbs	Protein	Fat	kcal
Cauliflower, fresh	4.6 g	3 g	0.4 g	39
Ghee	0 g	0 g	15 g	136
Wine vinegar	0 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Onion, brown (yellow), raw	1.1 g	0.2 g	0 g	6
Garlic, fresh	0.9 g	0.2 g	0 g	4
Coriander (cilantro), fresh	0 g	0.1 g	0 g	1
Prawns, shrimp (raw, peeled)	0.5 g	16.2 g	0.9 g	74
Tomato purée (paste, unsweetened)	0.1 g	0 g	0 g	0
Turmeric, spices (dried, ground)	0.3 g	0.1 g	0 g	2
Cumin, ground	0.2 g	0.1 g	0.1 g	2
Pepper, cayenne, spices	0 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Total	7.8 g	19.8 g	30 g	386

Serving size about 250 g/ 8.8 oz

• Gluten free
• Dairy free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Pescatarian