Shrimp Fried Cauliflower Rice – All Day I Dream About Food

Shrimp Fried Cauliflower Rice is a light and healthy twist on the classic takeout favorite. Juicy shrimp, tender-crisp vegetables, and perfectly seasoned cauliflower rice come together in under 30 minutes. With all the savory goodness of the original and a fraction of the carbs!

Getting more protein into your diet can sometimes feel like a full time job. That’s why it’s vital to have easy, flavorful dishes like this Cauliflower Fried Rice in your tool kit. This has quickly become one my favorite low carb high protein recipes. It takes so little effort and yet results in a satisfying, flavorful meal.

This delicious recipe comes straight out of my new cookbook, The Protein Advantage, which hits bookstore shelves today. I’ve made it multiple times since writing the book and I thought it would be a good one to share with you. Chances are you will like it so much, you will want to purchase the book. Oh my sneaky ways!

Why you will love this recipe

• So easy! This easy keto dinner recipe takes one pan and 24 minutes to make.
• Protein packed: Shrimp is an excellent source of lean protein. And a little scrambled egg adds more protein, as well as flavor and authenticity.
• Deliciously seasoned: This keto shrimp fried rice has all the bold umami flavor of the takeout version.
• Nutrient dense: It’s heavy on the veggies, with plenty of cauliflower and bell peppers.
• Low in carbs: Cauliflower rice makes an excellent low carb replacement for regular rice, so this is a keto-friendly meal.
• Make ahead: The leftovers heat up nicely so it’s great for meal prep too!

Ingredient Notes

• Shrimp: I used medium-size peeled shrimp, but you can also use larger or smaller shrimp.
• Cauliflower rice: I used frozen cauliflower rice but you can use fresh as well.
• Bell pepper: Use orange or red bell pepper for an eye-catching presentation.
• Scallions: You will use both the white and green parts. Reserve the greener parts for garnish.
• Eggs: You can’t have fried rice without some eggs! It also adds extra protein.
• Flavorings: Fresh ginger, garlic, red pepper flakes, salt and pepper.
• Sesame oil: You can use avocado oil or coconut oil as well.
• Tamari: You can also use soy sauce, but tamari is a bit stronger and is completely gluten-free.
• Toasted Sesame oil: Use this as a finishing oil, as it adds more flavor.

Overview: How to Make Fried Cauliflower Rice

1. Sauté the shrimp: Season the shrimp and then sauté in hot oil until the shrimp are bright pink. Transfer to a bowl.
2. Sauté the veggies: Sauté the bell pepper, scallions, garlic, and ginger in hot oil.
3. Scramble the eggs: Push the veggies to one side of the pan and add the eggs to the other. Scramble and cook the eggs quickly.
4. Add the rice: Add the cauliflower rice to the pan and stir-fry quickly to combine.
5. Assemble: Return the shrimp to the skillet and mix in the tamari and toasted sesame oil. Sauté to warm through before serving.

Tips for Success

Make sure the shrimp is well thawed and drained, and patted dry. Otherwise it releases a lot of moisture in the pan and can become “stewed” rather than stir-fried. I recommend removing the tails of the shrimp prior to cooking, as it makes the final dish easier for everyone to eat.

If you’re not a fan of shrimp, try using some thinly sliced chicken. You will need to sauté it for longer than the shrimp in Step 2, more like 7 to 10 minutes.

Cauliflower Fried Rice Recipe

Servings: 4 servings

Prep Time 12 minutes mins

Cook Time 12 minutes mins

Total Time 24 minutes mins

Shrimp Fried Cauliflower Rice is a light and healthy twist on the classic takeout favorite. Juicy shrimp, tender-crisp vegetables, and perfectly seasoned cauliflower rice come together in under 30 minutes. With all the savory goodness of the original and a fraction of the carbs!

• 2 tbsp sesame oil, or avocado oil
• 1 pound medium-size shrimp, peeled with tails removed
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flakes
• 1/2 medium-size orange or red bell pepper, finely chopped
• 2 scallions, white and green parts, thinly sliced
• 2 garlic cloves, minced
• 1/2 tsp fresh ginger, peeled and minced
• 3 large eggs
• 16 oz frozen cauliflower rice, thawed
• 2 tbsp tamari or soy sauce
• 1 tbsp toasted sesame oil

Cook ModePrevent your screen from going dark

• In a large skillet over medium-high heat, heat 1 tablespoon (15 ml) of the sesame oil until it shimmers.

• Add the shrimp in a single layer and season with the salt, black pepper, and red pepper flakes. Cook for 1 minute, flip, and cook for another minute until the shrimp are bright pink. Transfer to a bowl.

• Add the remaining 1 tablespoon (15 ml) sesame oil to the pan along with the bell pepper, scallions, garlic, and ginger and sauté for 2 minutes.

• Push the veggies to one side of the pan and add the eggs to the open part of the skillet. Use a spatula to scramble the eggs quickly.

• Add the cauliflower rice to the pan and stir-fry quickly to combine. Cook for 3 minutes, then return the shrimp to the skillet and add the tamari and toasted sesame oil. Sauté for another minute to warm through. Garnish with the reserved scallion greens.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Calories: 252kcal | Carbohydrates: 8g | Protein: 30.8g | Fat: 14.1g | Saturated Fat: 2.9g | Fiber: 3.2g