Cauliflower Fried Rice with Shrimp Recipe

Introduction

Cauliflower Fried Rice with Shrimp is a light, flavorful alternative to traditional fried rice, perfect for those seeking a low-carb meal. This dish combines tender shrimp and vibrant vegetables with the subtle nuttiness of cauliflower rice, creating a satisfying and healthy dinner option.

Ingredients

• 1 medium cauliflower head or 4 cups cauliflower rice
• 12 oz. shrimp, peeled and deveined
• 1 tablespoon olive oil or sesame oil
• 2 cloves garlic, minced
• 1 small onion, diced
• ½ cup frozen peas and carrots (or fresh if preferred)
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon sesame oil (optional)
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions

1. Step 1: Prepare the cauliflower rice by cutting fresh cauliflower into florets and pulsing them in a food processor until the pieces resemble rice grains. Alternatively, use pre-made cauliflower rice.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
3. Step 3: In the same skillet, add another tablespoon of oil. Sauté the diced onion, minced garlic, and peas and carrots for 3–4 minutes until softened.
4. Step 4: Add the cauliflower rice to the skillet and cook for 5–7 minutes, stirring occasionally, until tender and slightly browned. This ensures a better texture and avoids sogginess.
5. Step 5: Push the cauliflower rice to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked. Then, mix the eggs with the cauliflower rice.
6. Step 6: Return the cooked shrimp to the skillet. Stir in soy sauce, sesame oil (if using), and season with salt and pepper. Cook for another 2 minutes until heated through.
7. Step 7: Garnish with green onions if desired and serve hot.

Tips & Variations

• Use tamari instead of soy sauce for a gluten-free version.
• Add chopped bell peppers or mushrooms for extra vegetables.
• Use a non-stick skillet to prevent sticking and make flipping easier.
• For a spicier kick, add a dash of chili flakes or sriracha sauce while cooking.
• Make it vegetarian by omitting shrimp and adding tofu or more vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through to maintain texture. Avoid overcooking when reheating to keep the cauliflower from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw them completely before cooking to ensure even cooking and the best texture.

Is cauliflower fried rice suitable for meal prep?

Absolutely. This dish reheats well and makes a great meal prep option. Store portions in separate containers for up to 3 days to keep it fresh.

Cauliflower Fried Rice with Shrimp Recipe

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★★★★★

4.4 from 53 reviews

A healthy and flavorful Cauliflower Fried Rice with Shrimp recipe that substitutes traditional rice with low-carb cauliflower rice. This dish combines succulent shrimp, fresh vegetables, scrambled eggs, and savory soy sauce for a quick, nutritious meal that’s perfect for a weeknight dinner.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium cauliflower head or 4 cups cauliflower rice
• 1 small onion, diced
• ½ cup frozen peas and carrots (or fresh if preferred)
• 2 cloves garlic, minced
• Green onions for garnish (optional)

Protein

• 12 oz. shrimp, peeled and deveined
• 2 eggs, lightly beaten

Oils and Sauces

• 1 tablespoon olive oil or sesame oil
• 1 tablespoon sesame oil (optional)
• 3 tablespoons soy sauce or tamari (for gluten-free)

Seasonings

• Salt and pepper to taste

Instructions

1. Prepare the cauliflower rice: If using fresh cauliflower, cut it into florets and pulse in a food processor until it resembles rice-sized pieces. Alternatively, use pre-made cauliflower rice.
2. Cook the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add another tablespoon of oil. Add the diced onion, garlic, and frozen peas and carrots. Sauté for 3-4 minutes until softened.
4. Cook the cauliflower rice: Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and starting to brown. Ensure thorough cooking to avoid soggy texture.
5. Scramble the eggs: Push the cauliflower rice to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them in with the rice.
6. Add the shrimp and seasonings: Return the cooked shrimp to the skillet and stir in the soy sauce, optional sesame oil, and salt and pepper to taste. Stir everything together and cook for another 2 minutes until heated through.
7. Serve: Garnish with green onions if desired, and serve hot.

Notes

• Use tamari instead of soy sauce for a gluten-free alternative.
• For more flavor, add a splash of toasted sesame oil at the end.
• Ensure cauliflower rice is cooked well to avoid sogginess.
• You can substitute shrimp with chicken or tofu for a different protein.
• Adjust salt and soy sauce to taste based on dietary needs.

Keywords: Cauliflower Fried Rice, Shrimp Fried Rice, Low Carb Fried Rice, Gluten-Free Fried Rice, Healthy Dinner, Quick Shrimp Recipes