Keto Low-Carb Shrimp Meygoo Polo
A lightened Persian-inspired rice dish swapping traditional basmati for riced cauliflower, topped with gently spiced shrimp cooked in ghee and aromatics. Turmeric, cumin, and optional saffron deliver warm spice without carb load. Serve warm as a satisfying weeknight dinner or meal-prep protein bowl. This version prioritizes clean ingredients and quick cooking while honoring meygoo polo's signature flavor profile.
Ingredients
- 1 ¼ lb cauliflower, riced
- 2 tbsp ghee or avocado oil, divided
- 1 tbsp white vinegar or lemon juice
- sea salt, to taste
- black pepper, to taste
- 2 ½ oz yellow onion, finely chopped
- 4 cloves garlic, minced
- ⅓ oz fresh cilantro, chopped
- 1 lb shrimp, peeled and deveined, raw or 340g cooked
- ⅛ oz unsweetened tomato paste
- ⅛ oz ground turmeric
- ⅛ oz ground cumin
- 0.0 oz cayenne pepper, or to taste
- 0.0 oz saffron, ground(optional)
- 0.0 oz ground ginger(optional)
- 4 tbsp extra virgin olive oil
Instructions
- 1
Process cauliflower with grating blade until it resembles rice consistency.
- 2
Heat half the ghee in a large pan over medium-high heat. Add cauliflower rice and vinegar, saute until tender, then season and transfer to a plate.
- 3
In the same pan, add remaining ghee. Saute onion until golden, then stir in garlic for one minute.
- 4
Add tomato paste, turmeric, cumin, salt, and cayenne. Mix well. Stir in saffron and ginger if using.
- 5
Add shrimp and cook until opaque throughout. If using cooked shrimp, warm for one minute. Fold in cilantro.
- 6
Combine cauliflower rice on a platter, top with shrimp mixture, drizzle with olive oil, and serve.
Tips
Buy shrimp with heads on if available for deeper flavor when cooking, or use frozen wild shrimp which are often fresher than farmed.
Toast whole spices (turmeric, cumin) in the pan briefly before adding wet ingredients to amplify their warmth and earthiness.
Avoid overcooking shrimp past opaque; residual heat continues cooking after plating. Raw shrimp typically needs 2.5-3 minutes per side.
Good to Know
Let cool completely. Refrigerate in airtight container up to 3 days. Reheat gently in a pan with a splash of water to restore texture. Do not freeze due to shrimp texture degradation.
Prepare cauliflower rice and chop aromatics up to one day ahead. Cook the complete dish within 2 hours of serving for best shrimp quality.
Warm as a plated dish. Drizzle with additional olive oil and a squeeze of lemon. Pair with plain yogurt, cucumber salad, or flatbread. Serves 4 as a main course.
Common Mistakes
Do not skip the sauteing of cauliflower rice to avoid a watery, mushy texture.
Do not add shrimp until the pan is hot and spices are bloomed to avoid bland protein.
Do not overcook shrimp past opaque to avoid rubbery texture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Cook components separately and assemble just before serving for best texture. Cauliflower rice holds refrigerated up to 2 days; reheat gently. Shrimp is best fresh, though leftovers keep 3 days chilled.
What if I don't have ghee or want a different fat?
Avocado oil, coconut oil, or unsalted butter work 1:1. Avoid olive oil for the initial sauteing as it has a lower smoke point. Reserve olive oil for finishing only.
How long can I keep this and can I freeze it?
Refrigerate up to 3 days. Do not freeze; shrimp texture becomes rubbery. Cauliflower rice alone can be frozen separately for up to one month.