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Fried Cauliflower Rice & Shrimp

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!
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!
Author: Leslie Osborne
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients 

  • 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

Instructions

  • 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

Nutrition Info Per Serving

Nutrition Facts
Fried Cauliflower Rice & Shrimp
Amount per Serving
Calories
354
% Daily Value*
Fat
 
20.5
g
32
%
Saturated Fat
 
3.5
g
18
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11.3
g
Cholesterol
 
257
mg
86
%
Sodium
 
766
mg
32
%
Potassium
 
989
mg
28
%
Carbohydrates
 
18.8
g
6
%
Fiber
 
7
g
28
%
Sugar
 
7.4
g
8
%
Protein
 
24.2
g
48
%
Vitamin A
 
1600
IU
32
%
Vitamin C
 
263.2
mg
319
%
Calcium
 
150
mg
15
%
Iron
 
2.3
mg
13
%
Net carbs
 
11.8
g
* Percent Daily Values are based on a 2000 calorie diet.