Cauliflower fried rice with shrimp is a game-changer for anyone craving a healthier, yet satisfying, version of traditional fried rice!
Did you know that cauliflower is not only low in carbs but also rich in vitamins and antioxidants?
This delicious recipe combines shrimp, cauliflower, and vibrant vegetables to create a flavorful, nutritious meal.
Whether you’re on a keto diet, looking to cut carbs, or just craving something fresh, this dish is the perfect solution!
How to Prepare Cauliflower Rice for Stir Fry
Making cauliflower rice is easy, but there are a few tricks to ensure it’s perfect for stir-frying.
- Choose the best cauliflower: You can use fresh or frozen cauliflower for this recipe. Fresh cauliflower is preferred for its texture, but frozen can save time.
- Rice the cauliflower: Using a food processor is the fastest way to turn cauliflower into rice. Alternatively, use a box grater to shred the cauliflower into rice-sized pieces.
- Avoid watery rice: To prevent soggy fried rice, make sure to remove as much moisture as possible by cooking the cauliflower rice in a dry pan. If it’s too wet, the rice will become mushy.
- Pre-cook the cauliflower rice: Sauté the riced cauliflower for a few minutes to get rid of excess moisture and soften it. This helps achieve the perfect texture when stir-frying.
Shrimp Preparation and Cooking Tips
For the best flavor, seasoning and cooking shrimp properly is key.
- Selecting shrimp: Choose medium to large-sized shrimp for this dish. Fresh shrimp is great if you can get it, but frozen shrimp works just as well—just make sure to thaw it before cooking.
- Thawing shrimp quickly: If you’re using frozen shrimp, thaw it under cold running water for about 5-10 minutes, then peel and devein.
- Seasoning shrimp: A simple seasoning of salt, pepper, garlic powder, and a little paprika works wonders. If you prefer, you can use a pre-made seafood seasoning mix.
- Cooking shrimp: Shrimp cooks quickly, so sauté it for just 2-3 minutes per side in a hot pan with a little olive oil or butter. You’ll know it’s ready when it turns pink and opaque.
Step-by-Step Recipe for Cauliflower Fried Rice with Shrimp
Ready to try it? Follow these easy steps to make this delicious dish:
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
- 1/2 cup frozen peas and carrots
- 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:
- Prepare the cauliflower rice: If using fresh cauliflower, cut it into florets and pulse in a food processor until it resembles rice. Alternatively, use store-bought cauliflower rice.
- 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 from the skillet and set aside.
- 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.
- 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.
- Scramble the eggs: Push the cauliflower rice to one side of the skillet and pour the beaten eggs into the empty side. Scramble until fully cooked, then combine with the rice.
- Add the shrimp and seasonings: Return the cooked shrimp to the skillet and stir in the soy sauce, sesame oil, and salt and pepper. Stir everything together and cook for another 2 minutes until heated through.
- Serve: Garnish with green onions if desired, and serve hot.
Variations and Add-ins for Cauliflower Fried Rice with Shrimp
One of the best parts of this dish is how versatile it is. You can easily customize it to suit your taste:
- More veggies: Try adding bell peppers, zucchini, or mushrooms for extra flavor and nutrition.
- Protein swaps: If you don’t have shrimp, chicken, beef, or tofu are great alternatives.
- Spicy twist: Add some chili flakes, sriracha, or a dash of hot sauce for a spicy kick.
- Low-sodium options: For a healthier option, use low-sodium soy sauce or coconut aminos to reduce the sodium content.
Health Benefits of Cauliflower Fried Rice with Shrimp
This dish isn’t just tasty—it’s packed with nutrients! Here’s why it’s a great choice:
- Low in carbs: By swapping rice with cauliflower, you cut down on carbs, making it a perfect option for anyone following a keto, low-carb, or paleo diet.
- Packed with protein: Shrimp is an excellent source of lean protein, which is essential for muscle repair and growth.
- Rich in vitamins: Cauliflower is a nutritional powerhouse, offering high amounts of vitamin C, fiber, and antioxidants, which are great for immune health and digestion.
- Low in calories: This dish is low in calories, making it perfect for those who want to enjoy a filling meal without overindulging.
Recipe FAQ’s
Can I use frozen cauliflower rice?
Yes, frozen cauliflower rice is a great option if you’re short on time. Just make sure to thaw it and drain any excess moisture before cooking.
Can I add other vegetables to the recipe?
Absolutely! You can add any veggies you like – bell peppers, zucchini, or mushrooms all make great additions.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just be sure to use tamari or coconut aminos instead of soy sauce if you’re sensitive to gluten.
Cauliflower Fried Rice with Shrimp
Cauliflower fried rice with shrimp is a flavorful and nutritious meal that’s low in carbs but big on taste! Packed with lean protein from shrimp and vitamins from cauliflower, it’s the perfect dish for anyone looking to eat healthier without sacrificing flavor.The recipe is quick to prepare, customizable with your favorite vegetables and seasonings, and can be made in just 30 minutes.
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
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.
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.
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.
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. Be sure to cook it thoroughly to avoid a soggy texture.
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 with the rice.
Add the shrimp and seasonings:
- Return the cooked shrimp to the skillet and stir in the soy sauce, sesame oil, and salt and pepper to taste. Stir everything together and cook for another 2 minutes until everything is heated through.
Serve:
- Garnish with green onions if desired, and serve hot.