Cauliflower Fried Rice with Shrimp (Healthy & Quick)
This Cauliflower Fried Rice with Shrimp is a light, low-carb twist on classic takeout, packed with juicy shrimp, colorful veggies, and bold savory flavors. Quick to make and ready in minutes, it’s a healthy dinner option that doesn’t sacrifice taste.
Ingredients
- lb 450g raw shrimp, peeled and deveined
- 4 cups cauliflower rice from 1 medium head or 16 oz pre-riced
- 2 tablespoons olive oil or avocado oil divided
- 2 large eggs lightly beaten
- 1 cup mixed vegetables peas, carrots, corn, bell peppers, or frozen mix
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 teaspoon sesame oil
- 3 green onions sliced
- ¼ teaspoon black pepper
- Salt to taste
Optional:
- ½ teaspoon red pepper flakes
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- Lime wedges for serving
Instructions
- Prepare Cauliflower Rice:
- If using fresh cauliflower, cut into florets and pulse in a food processor until rice-sized pieces form. Pat dry to remove excess moisture.
- Cook Shrimp:
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- Scramble Eggs:
- In the same skillet, add a small drizzle of oil if needed. Pour in beaten eggs and scramble quickly. Remove and set aside with shrimp.
- Sauté Aromatics:
- Add remaining oil to the pan. Cook garlic and ginger for 30 seconds until fragrant.
- Cook Vegetables:
- Add mixed vegetables and sauté for 2–3 minutes until slightly tender.
- Add Cauliflower Rice:
- Stir in cauliflower rice. Spread evenly and cook 5–7 minutes, stirring occasionally, until tender and moisture has evaporated.
- Combine & Season:
- Return shrimp and eggs to the skillet. Add soy sauce and sesame oil. Toss well to combine and heat through. Season with salt and pepper to taste.
- Garnish & Serve:
- Top with sliced green onions and optional red pepper flakes. Serve hot with lime wedges if desired.
Video
Notes
📝 Notes
- Use fresh or frozen riced cauliflower; pat dry to prevent soggy texture.
- Cook shrimp separately first to avoid overcooking.
- Add garlic, ginger, and green onions for authentic fried rice flavor.
- Low-sodium soy sauce or coconut aminos help control salt levels.
- Push ingredients to the side and scramble eggs in the same pan for easy mixing.
- Add mixed veggies like peas and carrots for color and nutrition.
- Cook over medium-high heat to remove excess moisture.
- Store leftovers in the fridge for up to 3 days; reheat in a skillet for best texture.
🍽️ Nutrition Facts (Per Serving)
Calories: 330 kcal |Carbohydrates: 14 g |
Fiber: 4 g |
Sugars: 6 g |
Protein: 30 g |
Fat: 18 g |
Saturated Fat: 3 g |
Cholesterol: 215 mg |
Sodium: 640 mg |
Potassium: 720 mg |
Calcium: 80 mg |
Iron: 2.7 mg