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Easy Low-Carb Cauliflower Fried Rice with Shrimp

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A quick and satisfying low-carb alternative to traditional fried rice using cauliflower rice and shrimp, perfect for busy weeknight dinners.

Ingredients

Scale
  • 4 cups (600g) riced cauliflower, fresh or frozen
  • 12 oz (340g) peeled and deveined shrimp, medium size
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 2 tbsp avocado or canola oil
  • 1 tbsp toasted sesame oil
  • 3 tbsp low-sodium soy sauce or tamari
  • 2 large eggs, lightly beaten
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes (optional)
  • 2 stalks green onions, sliced thin
  • Optional: 1 tsp grated fresh ginger
  • Optional: splash of rice vinegar or lime juice

Instructions

  1. Thaw frozen shrimp and cauliflower rice if using frozen. Drain well to avoid sogginess. Chop onion, mince garlic, dice carrots, and slice green onions.
  2. Heat 1 tablespoon of avocado oil in a large non-stick skillet or wok over medium-high heat. Add shrimp, season lightly with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
  3. Add remaining 1 tablespoon oil to the pan. Toss in onion and carrots, stirring frequently until softened, about 3 minutes. Add garlic (and ginger, if using), cooking until fragrant, roughly 30 seconds.
  4. Add the cauliflower rice and peas to the skillet. Stir constantly, allowing excess moisture to evaporate. Cook until slightly golden and tender but not mushy, about 5-7 minutes.
  5. Push the cauliflower mixture to one side of the pan. Pour the beaten eggs into the empty side, scrambling gently until just cooked through. Then mix the eggs into the cauliflower rice evenly.
  6. Return the cooked shrimp to the pan. Drizzle soy sauce and toasted sesame oil over everything. Toss well to coat all ingredients. Taste and adjust seasoning with pepper, red pepper flakes, or a splash of rice vinegar or lime juice if desired.
  7. Turn off heat and sprinkle sliced green onions on top. Serve immediately while warm.

Notes

Drain thawed frozen cauliflower rice well to avoid sogginess. Use toasted sesame oil sparingly and add at the end for best aroma. Avoid overcooking shrimp to prevent rubbery texture. Scramble eggs separately in the pan’s empty side for tender texture. Green onions add freshness and color. Adjust spice with red pepper flakes if desired.

Nutrition

Keywords: low-carb, cauliflower fried rice, shrimp, quick dinner, healthy, gluten-free option, keto, paleo, stir-fry

Find it online: https://leilameals.com/easy-low-carb-cauliflower-fried-rice-with-shrimp-recipe-perfect-for-quick-dinners/