To all my fried rice lovers, today’s post is just for you! I’m sharing my delicious Shrimp Fried ‘Rice.’ This recipe is part of my 10-Minute Dinners series where I’ve already shared my Low Carb Chicken Fajita Lettuce Wraps and Paleo Sweet Potato Taco Skillet.
In today’s recipe, I’ll be using cauliflower rice instead of regular rice to keep this recipe grain free and low carb.
Now, of course, you can ‘rice’ the cauliflower yourself using a food processor. But, personally, I like to buy the pre-packaged riced cauliflower from Costco. It saves me about 10-15 extra minutes in the kitchen!
I’ll also be using a soy sauce alternative to keep this recipe soy free. My favorite soy sauce alternative is Coconut Aminos. It tastes almost identical to soy sauce.
This low carb dinner can be whipped up super quickly and will last in the fridge all week, which makes it great for meal prep! And, it’s very tasty!!
I hope you give this recipe a try… if you don’t, be sure to tag me on Instagram!
Low Carb Shrimp Fried Cauliflower Rice | 10-Minute Dinner RecipeCourse: DinnerDifficulty: Medium
This dinner recipe is gluten free, grain free, soy free, dairy free, and low carb.
2 C. Pre-Cooked Shrimp de-frosted
2 Tbsp Avocado Oil, Coconut Oil, or Grass-fed Ghee
1/2 Small Purple Onion chopped
1/2 C. Carrots chopped
2 Garlic Cloves minced
10 oz Bag of Frozen Cauliflower Rice (place in fridge the night before)
1 C. Frozen Peas (defrosted in warm water) **Eliminate for Strict Keto & Paleo
1/2 tsp Onion Powder
1/4 tsp Ground Ginger
Sea Salt & Pepper (to taste)
2-3 Tbsp Coconut Aminos (soy sauce substitute) see notes below
2 Eggs beaten
- Add 1 Tbsp of cooking oil to a skillet over medium-high heat and add the shrimp. Cook shrimp a few minutes on each side until heated through. Season shrimp with sea salt and pepper, to taste. Be sure not to overcook the shrimp. Remove shrimp from pan and set aside.
- Add 1 Tbsp of cooking oil to the same skillet and saute the chopped onion and carrots until slightly soft. Cover skillet with a lid to cook even faster. Then, add the minced garlic and cook 1 more minute. Next, add in the cauliflower rice. Continue to saute until cauliflower reaches your desired texture. I like mine pretty soft.
- Once the veggies are softened, add in the peas and cook another minute or so to heat through. Then, add in the onion powder, ginger, sea salt, and pepper. Stir to combine.
- Next, add in the coconut aminos and beaten eggs. Continue to stir until the eggs are fully scrambled and cooked into the mixture. The mixture will start to get thicker. But, be careful not to overcook because you want the mixture to be moist.
- Once the eggs are cooked into the cauli-rice mixture, you can either stir the cooked shrimp into the mixture or serve over top. ENJOY!