Description
A healthy and flavorful twist on traditional fried rice, this Cauliflower Fried “Rice” with Shrimp recipe uses riced cauliflower as a low-carb base combined with succulent shrimp, vibrant veggies, and scrambled eggs. Ready in just 30 minutes, this dish is perfect for a quick, satisfying weeknight meal packed with protein and fresh ingredients.
Ingredients
Scale
Main Ingredients
- 1 head of cauliflower, riced
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 cup of peas and carrots
- 2 eggs, beaten
- 3 green onions, chopped
- 2 tablespoons of soy sauce
- 1 teaspoon of garlic, minced
- Salt and pepper to taste
Instructions
- Rice the cauliflower: Use a food processor to pulse the cauliflower until it resembles rice grains, which creates the base for the dish.
- Heat the pan: Warm 2 tablespoons of olive oil over medium heat in a large pan or skillet.
- Cook the shrimp: Add the peeled and deveined shrimp to the pan, cooking them until they turn pink, about 3-4 minutes, then remove and set aside.
- Sauté veggies and garlic: Add peas, carrots, and minced garlic to the pan, stirring and cooking for 2-3 minutes until fragrant and slightly tender.
- Cook the cauliflower rice: Add the riced cauliflower to the pan and stir-fry it for 5-7 minutes until tender but not mushy.
- Scramble the eggs: Push the cauliflower and veggies to one side of the pan, pour the beaten eggs into the empty space, and scramble them gently until fully cooked.
- Combine shrimp and sauce: Return the cooked shrimp to the pan, pour in soy sauce, and stir everything together well to combine the flavors.
- Season and garnish: Add salt and pepper to taste, garnish with chopped green onions, and serve the dish hot.
Notes
- Ricing cauliflower can be done in batches depending on the size of the food processor.
- Use low-sodium soy sauce for a healthier option.
- Add other vegetables such as bell peppers or mushrooms for more variety.
- This recipe can be made vegetarian by omitting shrimp and adding tofu.
- Ensure shrimp is fully cooked and pink before removing to avoid undercooked seafood.
