Description
Shrimp Cauliflower Fried Rice is a healthy, quick, and flavor-packed alternative to traditional fried rice. It’s loaded with tender shrimp, veggies, and fluffy cauliflower rice, all stir-fried with savory seasonings. Ready in under 25 minutes and perfect for a low-carb dinner or meal prep!
Ingredients
-
1 pound large shrimp, peeled and deveined
-
1 tablespoon sesame oil (or olive oil)
-
3 cups cauliflower rice (fresh or frozen and thawed)
-
1 cup mixed vegetables (peas, carrots, corn)
-
2 eggs, beaten
-
3 green onions, sliced
-
3 cloves garlic, minced
-
2 tablespoons soy sauce (or tamari for gluten-free)
-
1 tablespoon oyster sauce (optional, for depth)
-
Salt and pepper, to taste
-
Red pepper flakes or sriracha (optional, for heat)
-
Lime wedges and extra green onions, for serving (optional)
Instructions
-
Cook the shrimp:
Heat 1/2 tablespoon sesame oil in a large skillet or wok over medium-high heat.
Add shrimp, season with a little salt and pepper, and cook for 2–3 minutes per side, or until pink and opaque. Remove and set aside. -
Scramble the eggs:
In the same skillet, lower heat slightly and add the beaten eggs. Scramble until just set, then push to one side of the pan. -
Sauté the veggies:
Add remaining sesame oil. Toss in garlic, mixed vegetables, and cauliflower rice. Stir-fry for 4–5 minutes until tender and lightly browned. -
Add seasonings and shrimp:
Stir in soy sauce, oyster sauce (if using), and green onions. Return cooked shrimp to the pan and toss everything together. Stir-fry for another 1–2 minutes until hot. -
Serve:
Taste and adjust seasoning. Serve warm with extra green onions, lime wedges, or a dash of hot sauce if desired.
Notes
-
Use pre-riced cauliflower to save time.
-
Swap shrimp for chicken or tofu if preferred.
-
Keeps well for up to 3 days in the fridge—great for meal prep!