This Shrimp Fried Cauliflower Rice is always a crowd pleaser. Your favorite takeout dish is now low carb, easy to make, healthy and delicious!
I am always looking for simple, healthy recipes that my whole family will love, which isn't always easy. This Shrimp Fried Cauliflower Rice is exactly that, it looks fancy but is actually super easy to make.
I promise no one will miss all of the starch and carbs that you will find in your typical fried rice. This dish is loaded with flavor and contains all wholesome, nutritious ingredients.
If you are looking for some other delicious, easy meals you will love this Zucchini Ravioli, Greek Cauliflower Rice Salad, Shrimp Ceviche and my Healthy Thai Salmon Bowls!
Why You Should Make This Shrimp Fried Cauliflower Rice
Loaded with protein and very few carbs, this healthy dish can be enjoyed guilt free. This dish is loaded with tons of flavor too and tastes every bit as delicious as the classic fried rice.
My go to protein is typically chicken, sometimes I make it 3-4 times a week! It's always good to mix it up with different options and shrimp is low in calories and fat and high in protein.
This Shrimp Fried Cauliflower Rice will be ready in no time and can easily be prepared on a busy weeknight.
Recipe Ingredients
- Shrimp - I usually buy frozen shrimp that is already split and deveined to make life easier.
- Cauliflower - What can I say about the most versatile vegetable out there? I love cauliflower, especially cauliflower rice. It is so simple to prepare and totally adaptable to most dishes.
- Red Bell Pepper - I like to make sure my red peppers are firm and shiny with no soft spots.
- Green onions - Also known as scallions, these have a mild taste and are extremely versatile.
- Carrot - Loaded with Vitamin A and beta carotene which are loaded with antioxidants and help to fight off free radicals.
- Yellow onion - I love these because of their strong flavor and versatility.
- Garlic - Oh how I love my garlic. It adds so much flavor and depth especially when paired with onion.
- Eggs - I always use farm raised, organic eggs in my recipes.
- Liquid Amino Acids or soy sauce - I use liquid coconut aminos instead of soy sauce because I avoid soy since it is a hormone disruptor. I love the coconut liquid aminos and they don't taste like coconut at all. You can easily use soy sauce if that's what you have in your house.
- Sesame oil - This has a light, neutral flavor and adds a delicious flavor in many Thai and Asan dishes. I use this one all the time.
- Oyster sauce - You can find it in your local grocery store, I highly suggest using it. A little goes a long way and I only use 1 tablespoon of oyster sauce in the whole recipe.
- Butter - I always use 100% grass fed, organic unsalted butter which just plain old tastes better!
How To Make This shrimp Fried Cauliflower Rice
Make the cauliflower rice by chopping cauliflower into florets and then process it in a food processor until rice consistency. A few pulses should be enough.
Chop onion, red bell pepper, and carrot into small cubes, so they’re ready to use in a few minutes. Also, mince garlic and chop the green onion into thin slices.
Place a tbsp of butter in a medium-sized skillet to cook the shrimp. If using frozen shrimp, thaw it first. Next, cook the shrimp, occasionally stirring, until they are golden brown.
Prepare the scrambled eggs in a large wok or skillet. Add a tbsp of butter into the wok and add both eggs, beaten. Use a wooden spoon to scramble them. Once evenly cooked, remove them from the wok and set them aside.
Add another tbsp of butter to cook the veggies. Add chopped red bell pepper, onion and carrot first. Sauté until golden brown. Then add minced garlic and sauté for one or two minutes until fragrant. Next, add cauliflower rice. Stir until it turns yellow and tender. Add more butter if necessary.
Add soy and oyster sauce and green onion. Sauté for a couple more minutes to bold flavors. Then fold in shrimp, sesame oil, and scrambled eggs. Stir to warm and remove from heat.
Garnish with some chili flakes, chives, and lemon juice. Serve immediately!
Recipe FAQ's and Expert Tips
Absolutely. I love those convenient bags of cauliflower rice. If you happen to use the frozen kind, please make sure it is fully defrosted and no excess water is left over.
yes, I always use frozen shrimp. Please allow to thaw completely before preparing. I like to leave mien overnight in the refrigerator.
Definitely! You can use the same amount of chopped chicken breasts as an easy substitute for shrimp.
Related Recipes
Healthy Shrimp Scampi from Lauren Kelly Nutrition
20 Minute Honey Garlic Shrimp from Sally's Baking Addiction
Gluten Free Shrimp Caprese from Lauren Kelly Nutrition
Easy Garlic Shrimp from Skinnytaste
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Shrimp Fried Cauliflower Rice
Ingredients
- 1½ pounds shrimp
- 1 large cauliflower head
- ½ large red bell pepper
- 2 large green onion
- 1 small carrot
- ½ yellow onion
- 2 cloves garlic
- ⅓ liquid aminos or soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons butter, divided
Instructions
- Make the cauliflower rice by chopping cauliflower into florets and then process it in a food processor until rice consistency. A few pulses will be enough, but you’ll probably need to work in batches if your cauliflower is large.
- Next, chop onion, red bell pepper, and carrot into small cubes, so they’re ready to use in a few minutes. Also, mince garlic and chop the green onion into thin slices.
- Next, place a tbsp of butter in a medium-sized skillet to cook the shrimp. If using frozen shrimp, thaw it first. Next, cook the shrimp, occasionally stirring, until they are golden brown.
- Prepare the scrambled eggs in a large wok or skillet. Add a tbsp of butter into the wok and add both eggs, beaten. Use a wooden spoon to scramble them. Once evenly cooked, remove them from the wok and set them aside.
- Add another tbsp of butter to cook the veggies. Add chopped red bell pepper, onion and carrot first. Sauté until golden brown. Then add minced garlic and sauté for one or two minutes until fragrant.
- Next, add cauliflower rice. Stir until it turns yellow and tender. Add more butter if necessary.
- Add soy and oyster sauce and green onion. Sauté for a couple more minutes to bold flavors. Then fold in shrimp, sesame oil, and scrambled eggs. Stir to warm and remove from heat.
- Garnish with some chili flakes, chives, and lemon juice.
Jade
It's incredibly simple to make and tasty! Dinner with low carb is definitely for me. Thank you for sharing your recipe.
Lauren Kelly
So happy you liked it, Jade!
jess
this is the perfect recipe to get in a good amount of protein and vegetables in one dish, thank you for sharing!
Lauren Kelly
Yes! Thanks for stopping by!
Taylor
This was so flavorful and delicious! An easy low carb dinner and I didn't even miss the rice. Will definitely make again!
Lauren Kelly
Yay! Thanks, Taylor!