Looking for a healthy, flavorful twist on a classic dish? This Cauliflower Fried Rice with Shrimp is the perfect combination of low-carb, protein-packed goodness and rich, savory flavors. Light, quick, and easy to prepare, it’s ideal for busy weeknights or a guilt-free meal prep option.
Picture tender shrimp tossed with sautéed vegetables and fluffy cauliflower rice, all coated in a savory sauce that tastes just like takeout—without the extra carbs or calories. This dish is as satisfying as it is delicious and can be customized to suit your favorite flavors and veggies.
Kitchen Equipment Needed
- Large skillet or wok
- Spatula
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
Ingredients Overview
- Cauliflower rice: A nutritious, low-carb alternative to traditional rice that soaks up all the delicious flavors.
- Shrimp: Adds lean protein and a mild, sweet flavor.
- Vegetables: A mix of colorful veggies adds crunch, flavor, and nutrients.
- Sauce: A savory blend of soy sauce, sesame oil, and garlic brings the dish together.
Ingredients
Main Dish
- 1 pound shrimp, peeled and deveined
- 3 cups cauliflower rice (store-bought or homemade)
- 2 tablespoons sesame oil (or vegetable oil)
- 3 cloves garlic, minced
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 large eggs, lightly beaten
- 3 green onions, sliced (plus extra for garnish)
Sauce
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional, for heat)
Directions
- Cook the shrimp
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside. - Sauté the vegetables
In the same skillet, add the remaining sesame oil. Sauté the diced carrots and peas for 3–4 minutes, or until softened. - Scramble the eggs
Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked. Mix the eggs with the vegetables. - Add the cauliflower rice
Stir in the cauliflower rice and cook for 5–6 minutes, stirring frequently, until the rice is tender and heated through. - Prepare the sauce
In a small bowl, whisk together the soy sauce, sesame oil, ground ginger, and red pepper flakes. - Combine everything
Return the cooked shrimp to the skillet and pour the sauce over the mixture. Toss everything together until evenly coated and heated through. - Garnish and serve
Sprinkle with sliced green onions and serve immediately. Enjoy as a main dish or pair it with your favorite side.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~210
- Fat: ~10g
- Carbohydrates: ~9g
- Protein: ~22g
Expert Tips
- Don’t overcook the shrimp: Shrimp cook quickly, so keep an eye on them to avoid a rubbery texture.
- Even cauliflower rice: If using homemade cauliflower rice, pulse the cauliflower in a food processor until it resembles rice—be careful not to over-process.
- Customize your veggies: Add bell peppers, mushrooms, or zucchini for extra flavor and texture.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before cooking to avoid excess moisture.
What’s a good substitute for soy sauce?
Coconut aminos or tamari are excellent gluten-free alternatives.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Storing & Reheating
- Storing: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over medium heat or microwave until heated through.
Substitutions & Variations
- Vegetarian option: Replace the shrimp with tofu or chickpeas for a plant-based version.
- Spicy version: Add a drizzle of sriracha or extra red pepper flakes for more heat.
- Add a crunch: Top with toasted sesame seeds or chopped nuts for added texture.
Cauliflower Fried Rice with Shrimp
Looking for a healthy, flavorful twist on a classic dish? This Cauliflower Fried Rice with Shrimp is the perfect combination of low-carb, protein-packed goodness and rich, savory flavors. Light, quick, and easy to prepare, it’s ideal for busy weeknights or a guilt-free meal prep option.
Equipment
- Large skillet or wok
- Spatula
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
Ingredients
- #### Main Dish
- - 1 pound shrimp peeled and deveined
- - 3 cups cauliflower rice store-bought or homemade
- - 2 tablespoons sesame oil or vegetable oil
- - 3 cloves garlic minced
- - 1/2 cup diced carrots
- - 1/2 cup frozen peas
- - 2 large eggs lightly beaten
- - 3 green onions sliced (plus extra for garnish)
- #### Sauce
- - 3 tablespoons low-sodium soy sauce or tamari for gluten-free
- - 1 teaspoon sesame oil
- - 1/2 teaspoon ground ginger
- - 1/4 teaspoon red pepper flakes optional, for heat
Instructions
- **Cook the shrimp**
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- **Sauté the vegetables**
- In the same skillet, add the remaining sesame oil. Sauté the diced carrots and peas for 3–4 minutes, or until softened.
- **Scramble the eggs**
- Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked. Mix the eggs with the vegetables.
- **Add the cauliflower rice**
- Stir in the cauliflower rice and cook for 5–6 minutes, stirring frequently, until the rice is tender and heated through.
- **Prepare the sauce**
- In a small bowl, whisk together the soy sauce, sesame oil, ground ginger, and red pepper flakes.
- **Combine everything**
- Return the cooked shrimp to the skillet and pour the sauce over the mixture. Toss everything together until evenly coated and heated through.
- **Garnish and serve**
- Sprinkle with sliced green onions and serve immediately. Enjoy as a main dish or pair it with your favorite side.
Leave a Reply