How To Make Low-Carb Shrimp Cauliflower Fried Rice

Cauliflower shrimp fried rice is the ultimate low-carb comfort food that won’t weigh you down. Juicy shrimp, crisp vegetables, and fluffy cauliflower rice are stir-fried to perfection with aromatic garlic. It’s a lighter take on a classic dish that you won’t be able to resist. Not only this Shrimp Fried Rice will satisfy all your Chinese food cravings while still keeping your dinner healthy, delicious, and super quick but is also a wonderful light meal packed with veggies, and you won’t believe just how easy it is to make. Shrimp offers numerous health benefits, including being a great source of protein, omega-3 fatty acids, and essential vitamins and minerals like selenium, vitamin B12, and iodine but it can also contribute to heart, brain, and bone health, and may even support weight management. 

This healthy fried rice recipe uses cauliflower in place of rice for a grain-free option that is truly delicious and filling. Fried rice is one of those things that everyone loves.

INGREDIENTS

• ¼ cup sesame oil, divided
• 2 large eggs, lightly beaten
• 3 cups riced cauliflower (Pulse cauliflower in a food processor until broken into rice-sized pieces.)
• 1 pound large shrimp, peeled and deveined
• 3 cups broccoli florets
• 1 medium red bell pepper, thinly sliced (about 1 cup)
• 3 cloves garlic, sliced
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon rice vinegar
• ½ teaspoon ground pepper

PREPARATION

Heat 2 teaspoons of oil in a large flat-bottomed wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.

Then, add 2 teaspoons of oil to the pan, heat over high heat. Then Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Add 2 teaspoons of oil to the pan, heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate.

Now take the remaining 2 tablespoons of oil to the pan; heat over high heat. Add broccoli, bell pepper, and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar, and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower, and shrimp.

Nutrition Facts (per serving)

Calories 309 Fats 17 Protein 30 Carbs 10

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