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Easy Crispy Cauliflower Fried Rice with Shrimp

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A quick, healthy, and flavorful cauliflower fried rice with crispy texture and juicy shrimp, perfect for busy weeknights and low-carb dinners.

Ingredients

Scale
  • 4 cups (600g) riced cauliflower, fresh or frozen (thawed and drained)
  • 12 oz (340g) peeled and deveined medium shrimp
  • 1 cup diced carrots
  • 1/2 cup peas (fresh or frozen)
  • 3 green onions, sliced thinly
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons avocado or vegetable oil
  • 3 tablespoons soy sauce or tamari (for gluten-free option)
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • 2 large eggs, lightly beaten (optional)
  • Toasted sesame seeds or chopped fresh cilantro for garnish (optional)

Instructions

  1. Prep Your Ingredients (10 minutes): Rinse and pat dry the shrimp. Dice the carrots, slice green onions, mince garlic, and grate ginger. If using frozen cauliflower rice, thaw and press out any excess water using a clean kitchen towel or paper towels.
  2. Cook the Shrimp (5-7 minutes): Heat 1 tablespoon of oil over medium-high heat. Add the shrimp in a single layer, season lightly with salt and pepper, and cook for about 2-3 minutes per side until pink and opaque. Remove shrimp and set aside to avoid overcooking.
  3. Sauté the Vegetables & Aromatics (5 minutes): In the same pan, add another tablespoon of oil. Toss in carrots, peas, garlic, and ginger. Stir frequently for about 3-4 minutes until carrots begin to soften and garlic is fragrant but not burnt.
  4. Cook the Cauliflower Rice (8-10 minutes): Add the cauliflower rice to the pan. Spread it out evenly and let it cook without stirring for 2-3 minutes to encourage browning and crisp edges. Then stir and repeat a couple of times until the cauliflower is lightly golden and crispy in spots.
  5. Scramble the Eggs (Optional) (2-3 minutes): Push the cauliflower mixture to one side of the pan. Pour beaten eggs into the empty space and scramble gently. Once just set, mix eggs into the cauliflower rice evenly.
  6. Combine & Season (2 minutes): Return cooked shrimp to the pan. Drizzle soy sauce and sesame oil over everything. Toss well to combine and heat through. Taste and adjust seasoning with salt and pepper as needed.
  7. Finish & Serve (2 minutes): Remove from heat, sprinkle with sliced green onions and toasted sesame seeds or fresh cilantro. Serve immediately while hot and crispy.

Notes

Dry the cauliflower rice thoroughly before cooking to avoid sogginess. Cook in batches if needed to prevent overcrowding the pan. Use medium-high heat to get crispy edges but watch garlic to prevent burning. Scramble eggs last for added protein and richness. Sesame oil adds a subtle nutty flavor and should not be skipped for best taste.

Nutrition

Keywords: cauliflower fried rice, shrimp fried rice, low carb dinner, healthy dinner, quick dinner, gluten-free, keto, paleo, easy recipe

Find it online: https://zorbmeal.com/easy-crispy-cauliflower-fried-rice-with-shrimp-perfect-for-quick-healthy-dinners/