A Taste of Thailand in 25 Minutes!
Craving the bold, aromatic flavors of Thai cuisine but short on time? Your Instant Pot is here to save the day! This Thai Seafood Cauliflower Rice is a culinary trip in a bowl, combining tender seafood, crisp veggies, and an unforgettable sauce made with fresh ginger, Thai basil, and savory fish sauce. It’s a light, healthy, and incredibly satisfying meal that’s naturally low-carb and keto-friendly. Forget takeout—this is faster, fresher, and packed with so much more flavor. Let’s get cooking!
Ingredients
• 2 cups (approx. 200g) cauliflower florets, riced
• 2 cups (approx. 450g) frozen mixed seafood (shrimp, calamari, mussels)
• 1 medium-sized onion, finely chopped
• 1 jalapeno pepper, finely chopped
• 3 garlic cloves, crushed
• ½ cup (120ml) chicken stock
• 3 tbsp (45ml) coconut oil
• 1 cup fresh Thai basil, finely chopped
• 1 cup bean sprouts
• 4 tbsp (60ml) fish sauce
• 1 tsp (5g) sea salt
• 2 tsp (10g) fresh ginger, grated
• 2 tsp (8g) stevia powder or other keto-friendly sweetener
Instructions
1. Directions1. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the coconut oil, followed by the finely chopped jalapeno and crushed garlic. Sauté for 2-3 minutes until fragrant, stirring frequently to prevent burning.2. Add the frozen seafood mix to the pot and cook for 5 minutes, breaking up any clumps. Stir in the sea salt, grated ginger, and stevia. Add the bean sprouts, riced cauliflower, and chopped onion.3. Pour in the chicken stock. Secure the lid, turn the steam release handle to the ‘Sealing’ position, and select ‘Manual’ or ‘Pressure Cook’. Set the timer for 5 minutes on high pressure.4. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes before carefully performing a quick release to vent the remaining steam. Open the lid once the pin has dropped.5. Stir in the fresh, chopped Thai basil and drizzle with fish sauce. Mix everything together gently until well combined. Serve immediately and enjoy!
Nutritional Information
• Per Serving:
• Calories: 188
• Total Fat: 11.2g
• Net Carbs: 8.1g
• Protein: 12.6g
• Fiber: 2.1g
Pro Tips
• Pro-Tips for Success
• For the best texture, pulse cauliflower florets in a food processor until they resemble rice. Be careful not to over-process, or you’ll end up with a puree.
• Adjust the heat to your liking. For a milder dish, remove the seeds and membrane from the jalapeno. For extra spice, add a pinch of red pepper flakes or a swirl of sriracha before serving.
• Don’t have an Instant Pot? Sauté the aromatics and seafood in a large skillet or wok, then add the remaining (except basil and fish sauce) and stir-fry until the cauliflower is tender-crisp.
• Elevate your dish with garnishes! Top with fresh lime wedges, chopped peanuts or cashews for a crunch, and extra fresh cilantro or Thai basil.
FAQ
Q: Can I make this recipe without an Instant Pot
A: Yes, you can easily adapt this for the stovetop. Use a large skillet or wok to sauté the aromatics and seafood. Then, add the cauliflower rice and other ingredients (except basil and fish sauce) and stir-fry until the cauliflower is tender-crisp before finishing the dish as directed.
Q: Is this Thai seafood recipe spicy
A: The spice level is adjustable. For a milder flavor, remove the seeds and membrane from the jalapeno. If you enjoy more heat, feel free to add a pinch of red pepper flakes or a swirl of sriracha when serving.
Q: What can I use instead of frozen mixed seafood
A: You can use any seafood you prefer. Fresh or frozen shrimp, scallops, or calamari rings work wonderfully. If using fresh seafood, you may need to slightly reduce the initial sauté time to prevent it from overcooking.
Q: What is a good substitute for fish sauce
A: For a similar savory, umami flavor, you can substitute fish sauce with an equal amount of coconut aminos or tamari. If using tamari or soy sauce, you may want to reduce the added sea salt slightly to control the sodium level.
