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Easy Low-Carb Shrimp Cauliflower Fried Rice Recipe for Quick Healthy Meals

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A quick and easy low-carb shrimp cauliflower fried rice that is healthy, flavorful, and perfect for weeknight dinners. This recipe balances juicy shrimp with lightly toasted cauliflower rice and savory seasonings.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 4 cups riced cauliflower (fresh or frozen)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small carrot, diced
  • 1/2 cup frozen peas (optional)
  • 2 green onions, sliced thinly
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons avocado or olive oil
  • 2 large eggs, beaten (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rice the cauliflower by cutting it into florets and pulsing in a food processor until it resembles rice grains. Set aside.
  2. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  3. Heat 1 tablespoon of oil in a pan over medium heat. Pour in beaten eggs and scramble gently until just set. Remove eggs and set aside.
  4. Add remaining oil to the pan. Toss in minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
  5. Increase heat to medium-high. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  6. Add diced carrots and frozen peas to the pan. Stir-fry for 3-4 minutes until carrots soften slightly.
  7. Add the riced cauliflower and stir-fry for 5-6 minutes until slightly golden and moisture has reduced.
  8. Return shrimp and scrambled eggs to the pan. Pour in soy sauce and drizzle sesame oil. Stir well to combine and heat through.
  9. Toss in sliced green onions and stir for another minute. Adjust seasoning with salt and pepper.
  10. Remove from heat and serve immediately.

Notes

Use fresh cauliflower for best texture. Avoid overcrowding the pan when cooking shrimp to ensure a good sear. Stir cauliflower rice constantly to prevent sogginess and achieve a toasted flavor. Cooking eggs separately keeps them light and prevents overcooking. For gluten-free, use tamari instead of soy sauce. Frozen shrimp and cauliflower can be used but thaw and drain excess moisture before cooking.

Nutrition

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

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