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Easy Low-Carb Cauliflower Fried Rice with Shrimp

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A quick and healthy low-carb cauliflower fried rice with tender shrimp, fresh vegetables, and savory seasonings, perfect for a satisfying meal in under 30 minutes.

Ingredients

Scale
  • 4 cups riced cauliflower (about 600g), fresh or frozen
  • 1 pound raw shrimp (450g), peeled and deveined, tails removed
  • 1 cup diced carrots
  • 1/2 cup green peas, fresh or frozen
  • 3 green onions, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil (optional but recommended)
  • 2 tablespoons olive oil or avocado oil
  • Salt and pepper to taste
  • Optional: red pepper flakes, lime wedges, chopped cashews, toasted sesame seeds

Instructions

  1. Prep the Ingredients (10 minutes): Rinse and pat dry the shrimp. Dice carrots, slice green onions, mince garlic, and grate ginger. If using frozen peas or riced cauliflower, thaw and drain any excess water.
  2. Cook the Shrimp (3-4 minutes): Heat 1 tablespoon of oil in a skillet or wok over medium-high heat. Add shrimp, season with salt and pepper, and sauté until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
  3. Scramble the Eggs (2-3 minutes): Add a bit more oil if needed. Pour in beaten eggs and scramble until just set but still moist. Remove and set aside with shrimp.
  4. Sauté Aromatics and Veggies (5 minutes): Add remaining oil to the pan. Stir in garlic and ginger until fragrant (about 30 seconds). Add diced carrots and peas, cooking until tender but crisp, about 3-4 minutes.
  5. Cook the Cauliflower Rice (5-6 minutes): Add riced cauliflower to the pan, stir to combine. Let cook undisturbed for about a minute to brown slightly, then stir occasionally until tender but not mushy, about 5 minutes total.
  6. Combine Everything (2 minutes): Return shrimp and scrambled eggs to the pan. Add soy sauce and stir well to coat. Adjust seasoning with salt, pepper, or red pepper flakes if using.
  7. Finish & Serve (1 minute): Drizzle with sesame oil and stir once more. Remove from heat and sprinkle sliced green onions on top. Serve with lime wedges if desired.

Notes

Avoid overcrowding the pan to keep veggies crisp and shrimp juicy. Pat dry cauliflower rice and shrimp to prevent sogginess. Cook shrimp separately to avoid steaming. Use fresh garlic and ginger for best flavor. Add sesame oil at the end for a nutty finish. For gluten-free, use tamari instead of soy sauce. Optional toppings include chopped cashews or toasted sesame seeds.

Nutrition

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

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