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Easy Low-Carb Cauliflower Fried Rice with Shrimp

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A quick and healthy low-carb fried rice alternative using cauliflower rice and shrimp, perfect for busy weeknights or when you want a satisfying meal without the carbs.

Ingredients

Scale
  • 4 cups cauliflower rice (about 1 medium head of cauliflower, riced)
  • 1 pound (450g) shrimp, peeled and deveined
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 3 green onions, sliced thinly
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce or tamari
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon avocado or olive oil
  • 2 large eggs, beaten
  • Optional: red pepper flakes or sriracha

Instructions

  1. Prep the cauliflower rice by ricing a medium head of cauliflower using a food processor or use pre-riced cauliflower. Set aside.
  2. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  3. Heat 1/2 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
  4. Add remaining oil to the pan. Toss in garlic, ginger, and diced carrots. Stir-fry for 2-3 minutes until fragrant and carrots begin to soften. Add frozen peas and cook for 1 more minute.
  5. Push veggies to one side of the pan. Pour beaten eggs into the empty side. Let sit undisturbed for 30 seconds, then scramble gently until just set. Mix eggs with the veggies.
  6. Add cauliflower rice to the pan. Stir everything together and cook for 4-5 minutes, stirring frequently, until cauliflower is tender but not mushy.
  7. Pour in soy sauce and drizzle sesame oil over the mixture. Stir well to coat evenly. Taste and adjust seasoning if needed.
  8. Return shrimp to the pan and stir to combine. Cook for another minute to reheat shrimp and meld flavors.
  9. Remove from heat and sprinkle sliced green onions on top. Add red pepper flakes or sriracha if desired.
  10. Serve hot immediately.

Notes

Cook shrimp quickly to avoid rubbery texture and add back at the end to keep them tender. Use high heat to get a slight toasted flavor and prevent mushy cauliflower rice. Pat cauliflower rice dry before cooking to avoid sogginess. Adding sesame oil at the end enhances flavor.

Nutrition

Keywords: low-carb, cauliflower fried rice, shrimp, healthy, quick meal, keto, gluten-free, easy recipe

Find it online: https://cooksybite.com/easy-low-carb-cauliflower-fried-rice-with-shrimp-recipe-for-quick-healthy-meals/