Shrimp Cauliflower Fried Rice (Easy & Low-Carb)
Shrimp cauliflower fried rice has everything you love in traditional shrimp fried rice, including juicy shrimp, veggies, and a simple stir fry sauce, but we're making it low-carb by using cauliflower rice instead of white rice!
Servings 4 servings
Calories 350kcal
Ingredients
- 3 tablespoon butter divided
- 1.5 pound shrimp
- 2 large eggs
- ½ cup red bell pepper diced
- 1 small carrot diced
- ½ yellow onion
- 1 large cauliflower head chopped and riced
- 2 cloves garlic minced
- ⅓ cup soy sauce
- 1 tablespoon oyster sauce
- 2 green onions sliced thin
- 1 teaspoon sesame oil
Instructions
- Cut the cauliflower head into florets and then place them in a food processor and pulse a few times until the has a rice consistency. (you may have to pulse a few batches if your cauliflower head is large).1 large cauliflower head
- In a medium skillet, place a tablespoon of butter and heat over medium high heat until melted.3 tablespoon butter
- Add the shrimp and cook for 2 minutes then flip them and cook for an additional minute. Be careful not to overcook. Remove from the skillet and place in a bowl or on a plate.1.5 pound shrimp
- In a large skillet or wok, an another tablespoon of butter and beaten eggs and scramble over medium high heat. Remove from the skillet and place in a bowl or on a plate.2 large eggs
- Then add the last tablespoon of butter to the skillet and melt. Add the diced red bell pepper, onion and carrots and sauté for 5-7 minutes until just beginning to tender. Add the minced garlic and sauté for another minute until fragrant.½ cup red bell pepper, 1 small carrot, ½ yellow onion, 2 cloves garlic
- Add cauliflower rice and sauté until just tender.
- Add in the soy sauce, oyster sauce and green onion and sauté for a 2 more minutes to meld the flavors.⅓ cup soy sauce, 1 tablespoon oyster sauce, 2 green onions
- Finally, add the cooked shrimp, scrambled eggs and the sesame oil and stir to heat through1 teaspoon sesame oil
Notes
If using frozen shrimp, thaw it first and pat dry with a paper towel.
Add other vegetables like green beans, green peas, zucchini or snow peas.
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheat in a skillet on medium heat until heated through or in a microwave safe bowl for 30 second intervals, stirring.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 17g | Protein: 44g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 389mg | Sodium: 1582mg | Potassium: 1279mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3129IU | Vitamin C: 128mg | Calcium: 193mg | Iron: 3mg
