Craving your favorite Chinese takeout but want to keep it healthy? This Shrimp Fried Cauliflower Rice is your answer! It delivers all the savory, aromatic flavors of classic fried rice without the carbs. We’re talking tender shrimp, crisp veggies, and fluffy cauliflower “rice” all stir-fried in a fragrant ginger-garlic sauce. Best of all, this incredible one-pan meal is on the table in just 35 minutes, making it the perfect solution for busy weeknights. Get ready for a guilt-free takeout experience right in your own kitchen!
Ingredients
• 3 tbsp / 45 ml coconut oil
• 2 tbsp / 30 g minced ginger
• 3 cloves garlic, minced
• ½ red bell pepper, diced
• 1 lb / 450 g raw shrimp, peeled and deveined
• 1 lb / 450 g riced cauliflower, fresh or frozen
• 1 tsp / 2.5 g curry powder
• 1 tsp / 5 g all-natural chili paste (like Sambal Oelek)
• ½ cup / 120 ml chicken stock
• 2 tbsp / 28 g unsalted butter
• ¼ tsp / 1.5 g fine sea salt
• ½ cup / 15 g fresh cilantro, chopped
• ½ cup / 50 g mung bean sprouts
• 3 scallions, sliced on the diagonal
• Lime wedges, for serving
Instructions
1. Heat the coconut oil in a large wok or frying pan over high heat. Add the minced ginger, garlic, and diced red bell pepper. Stir-fry for 5 minutes until fragrant. Add the shrimp and cook for another 2-3 minutes, just until they turn pink and opaque.
2. Stir in the riced cauliflower, curry powder, chili paste, chicken stock, butter, and salt. Mix everything well, then cover the pan with a lid. Cook for 5 minutes to steam the cauliflower. Remove the lid and continue to stir-fry for 3-5 minutes more, allowing excess moisture to evaporate, until the cauliflower is tender-crisp.
3. Remove the pan from the heat. Stir in the chopped cilantro, mung bean sprouts, and sliced scallions. Divide the shrimp fried cauliflower rice among four plates and serve immediately with fresh lime wedges on the side for squeezing.
Nutritional Information
• Approximate values per serving
• Calories: 350 kcal
• Protein: 25g
• Fat: 22g
• Carbohydrates: 12g
• Fiber: 4g
• Net Carbs: 8g
Pro Tips
• To make your own cauliflower rice, pulse florets from a medium head of cauliflower in a food processor until they resemble rice grains. You can also use a box grater.
• For a super quick meal, use pre-riced cauliflower (fresh or frozen) and pre-cooked shrimp. If using frozen cauliflower, there’s no need to thaw it first.
• Feel free to add other low-carb veggies like chopped broccoli, mushrooms, or zucchini. For extra flavor, add a teaspoon of toasted sesame oil and a tablespoon of coconut aminos at the end.
• Don’t overcrowd the pan. If your pan isn’t large enough, cook the shrimp first, set them aside, and add them back in at the end to ensure everything cooks evenly.
FAQ
Q: Is this shrimp fried cauliflower rice keto-friendly
A: Yes, absolutely! With only 8g of net carbs per serving, this recipe is a perfect fit for a ketogenic or low-carb diet. It’s packed with protein and healthy fats, making it a satisfying and guilt-free meal.
Q: Can I use a different protein instead of shrimp
A: Of course. This recipe is very versatile. You can easily substitute the shrimp with diced chicken, pork, beef, or even tofu for a vegetarian option. Just be sure to adjust the cooking time to ensure your chosen protein is cooked through.
Q: Is it better to use fresh or frozen cauliflower rice
A: Both fresh and frozen riced cauliflower work perfectly in this recipe. If you’re using frozen, there’s no need to thaw it first. Simply add it directly to the pan and stir-fry for a few extra minutes to allow any excess moisture to evaporate.
Q: How can I add more flavor to this dish
A: For extra flavor, the pro tips suggest adding a teaspoon of toasted sesame oil and a tablespoon of coconut aminos (a soy-free soy sauce alternative) at the end of cooking. You can also add other low-carb vegetables like mushrooms or chopped broccoli.
