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Fried Cauliflower Rice & Shrimp – This is a delicious and healthy low-carb replacement for my favorite rice recipe. It’s easy to make and packs a lot of tasty protein!

Fried Cauliflower Rice & Shrimp

This Fried Cauliflower Rice & Shrimp is a healthy low-carb replacement for my favorite rice recipe. It’s easy to make and packs a lot of tasty protein!
Course Main Course
Cuisine American
Keyword fried cauliflower rice
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 354kcal
Author Leslie Osborne


  • 2 cauliflower heads
  • 1 red bell pepper
  • 4 teaspoon olive oil
  • 1 pound (450 g) shrimp (medium or large)
  • 2 eggs
  • 5 cloves garlic
  • tablespoon fresh ginger
  • ¼ cup (0.6 dl) low sodium soy sauce or gluten-free tamari
  • ¼ cup (0.6 dl) low sodium chicken broth
  • 1 lime
  • 1 tablespoon unsweetened coconut milk (preferably canned)
  • 2 green onions
  • Drizzle of sesame oil
  • Salt (optional)
  • Cracked pepper


  • Chop the stems off the cauliflower. Chop the cauliflower with a sharp knife until they are about ¼-inch-½-inch pieces. Alternatively, you can grate them with a box grater with the large size grate. Or you can pulse them a few times in the food processor. Be sure not to pulverize them, you want them to have crunch and texture.
  • Slice and finely chop the bell pepper. Mince the garlic and ginger. Chop the white part of the green onions (called scallions), and set aside. Crack 2 eggs in a bowl and scramble, set aside.
  • Pat the shrimp with paper towels to dry. Season with a touch of salt (unless you are salt sensitive) and freshly cracked pepper. Toss with 2 tsp. olive oil BEFORE stir-frying instead of adding it to the pan. This helps to evenly coat the shrimp so they won’t dry out.
  • Make sure you have all your ingredients chopped, measured and ready to go, as this process goes quickly.
  • Coat the cauliflower and red bell pepper in the remaining 2 tsp. olive oil in a bowl BEFORE stir frying to evenly distribute and helps reduce the amount of oil needed.
  • Heat a large skillet or wok over medium high heat. Stir-fry the shrimp for about 2-3 minutes or until they start to turn pink. Just before the tails start to curve, add two minced garlic cloves and sauté for 30 seconds to one minute, making sure it doesn’t burn. Squeeze half of a lime over the shrimp. Remove the shrimp and garlic to a plate.
  • Add the cauliflower and bell pepper for about 3-4 minutes until they start to soften a bit, stirring frequently. Add the remaining garlic cloves and ginger and stir-fry for 1-2 minutes, stirring constantly.
  • Add the soy sauce, chicken broth, and coconut milk, stirring constantly, and simmer until it thickens a bit, about 1-2 minutes. Add the eggs and cook for 1-2 minutes or until they are scrambled. Remove from the heat and add the shrimp, season with cracked pepper, a squeeze of lime, and scallions. Drizzle a bit of sesame oil on top to finish.
  • Serve immediately


Calories: 354kcal | Carbohydrates: 18.8g | Protein: 24.2g | Fat: 20.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11.3g | Trans Fat: 0g | Cholesterol: 257mg | Sodium: 766mg | Potassium: 989mg | Fiber: 7g | Sugar: 7.4g | Vitamin A: 1600IU | Vitamin C: 263.2mg | Calcium: 150mg | Iron: 2.3mg | Net carbs: 11.8g