about contact

Shrimp Cauliflower Fried Rice

Shrimp Cauliflower Fried Rice

by
Jump to Recipe

Why You’ll Love This Recipe

Shrimp Cauliflower Fried Rice is a healthy and flavorful twist on the classic fried rice dish. Packed with protein from the shrimp and low-carb cauliflower rice, this recipe is perfect for anyone looking to enjoy a delicious and nutritious meal. It’s quick to prepare, full of savory flavors, and can easily be made in one pan, making it an ideal choice for a weeknight dinner.

ingredients

Shrimp Cauliflower Fried Rice this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)cauliflower rice (fresh or frozen)olive oil (or preferred cooking oil)garlic (minced)onion (diced)carrot (diced)peas (frozen or fresh)eggs (lightly beaten)soy sauce (or tamari for gluten-free)sesame oil (optional)green onions (for garnish)salt and pepper (to taste)

directions

  1. Heat a large skillet or wok over medium-high heat and add olive oil.
  2. Once hot, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
  3. In the same skillet, add the garlic and onion. Sauté for 2-3 minutes until softened.
  4. Add the diced carrots and peas, cooking for an additional 3-4 minutes until tender.
  5. Push the vegetables to the side and pour the beaten eggs into the empty space. Scramble the eggs until cooked through.
  6. Add the cauliflower rice to the skillet and stir everything together. Cook for 5-6 minutes until the cauliflower rice is tender and slightly browned.
  7. Stir in the soy sauce and sesame oil (if using), and season with salt and pepper.
  8. Add the cooked shrimp back into the skillet and toss to combine.
  9. Garnish with chopped green onions before serving.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

  • Swap the shrimp for chicken, beef, or tofu for different protein options.
  • Add a splash of hot sauce for a spicy kick.
  • Use coconut aminos instead of soy sauce for a soy-free option.
  • Include additional vegetables like bell peppers, zucchini, or broccoli for extra nutrition.

storage/reheating

Store any leftover Shrimp Cauliflower Fried Rice in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a pan for 2-3 minutes until warmed through.

Shrimp Cauliflower Fried Rice

FAQs

Can I use regular rice instead of cauliflower rice?
Yes, you can swap in cooked white or brown rice if you prefer a higher-carb option.

Can I make this recipe with frozen shrimp?
Absolutely, just make sure to thaw and drain the shrimp before cooking.

Can I make this without eggs?
Yes, you can skip the eggs or use a vegan egg substitute for a plant-based version.

Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze it for up to 2 months. To reheat, thaw and microwave or reheat on the stovetop.

Is this recipe gluten-free?
Yes, if you use tamari or coconut aminos instead of soy sauce, this dish is gluten-free.

Conclusion

Shrimp Cauliflower Fried Rice is a quick, delicious, and healthy meal that’s perfect for busy nights. With its savory flavors and light texture, it’s an ideal dish for anyone looking for a low-carb alternative to traditional fried rice. Enjoy it as a main dish or a side for a balanced meal!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Shrimp Cauliflower Fried Rice

Shrimp Cauliflower Fried Rice

  • Author: simplemealsbykim
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Calorie
Print Recipe

Description

A low-carb, healthy alternative to traditional fried rice, made with cauliflower rice and shrimp for a delicious, protein-packed meal.

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 medium head cauliflower, grated or riced
  • 2 tablespoons olive oil
  • 2 eggs, lightly beaten
  • 1 cup peas and carrots, frozen
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce or coconut aminos
  • 1 tablespoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 2 green onions, chopped

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
  2. In the same skillet, add the remaining tablespoon of olive oil. Add garlic and cook for 1 minute until fragrant.
  3. Add peas and carrots to the skillet and sauté for 3-4 minutes, until tender.
  4. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until cooked through.
  5. Add cauliflower rice to the skillet and stir well. Cook for 5-6 minutes, stirring occasionally, until the cauliflower rice is tender and slightly golden.
  6. Add soy sauce (or coconut aminos), sesame oil, ginger, and black pepper. Stir to combine.
  7. Return the cooked shrimp to the skillet, and stir to combine with the cauliflower rice mixture.
  8. Garnish with chopped green onions and serve hot.

Notes

  • You can use frozen cauliflower rice to save time.
  • If you want a spicier version, add a bit of chili sauce or red pepper flakes.
  • For a vegetarian option, simply omit the shrimp and add more vegetables like bell peppers or mushrooms.