Shrimp Cauliflower Fried Rice is a delicious and low-carb alternative to traditional fried rice that’s both satisfying and healthy. This dish combines the fresh flavors of shrimp, crunchy vegetables, and riced cauliflower, all tied together with a simple egg scramble and soy sauce. It’s a quick, one-pan meal perfect for lunch or dinner, packing in plenty of protein, vitamins, and fiber without the extra carbs. Whether you’re on a low-carb diet or just looking for a lighter version of your favorite fried rice, this recipe offers all the flavors you love in a healthier package.
Full Recipe:
Ingredients:
- 5 oz shrimp (peeled and deveined)
- 1/4 medium red bell pepper, diced
- 1 egg, beaten
- 3 oz broccoli florets, chopped
- 1/2 cup riced cauliflower
- 1 garlic clove, minced
- 1/2 tbsp low sodium soy sauce
- Salt and black pepper, to taste
Step-by-Step Instructions:
1. Prepare the Ingredients:
- Dice the 1/4 medium red bell pepper into small cubes.
- Chop 3 oz broccoli florets into bite-sized pieces.
- Mince 1 garlic clove.
- Beat the egg in a small bowl and set it aside.
- If you are making your own riced cauliflower, pulse raw cauliflower florets in a food processor until they resemble rice grains.
2. Cook the Shrimp:
- Heat a small amount of oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, add the 5 oz shrimp and cook until they turn pink and opaque, about 2-3 minutes per side.
- Tip: Shrimp cook very quickly, so avoid overcooking to prevent them from becoming rubbery.
- Remove the shrimp from the skillet and set aside.
3. Sauté the Vegetables:
- In the same skillet, add the diced red bell pepper, broccoli florets, and minced garlic.
- Sauté the vegetables for about 3-4 minutes, stirring frequently until they are tender but still slightly crisp.
- Tip: For a crunchier texture, avoid overcooking the vegetables. They should retain some of their crispness.
4. Cook the Cauliflower Rice:
- Add the 1/2 cup riced cauliflower to the skillet with the vegetables.
- Stir everything together and cook for an additional 3-4 minutes, or until the cauliflower rice is tender.
- Tip: Riced cauliflower cooks quickly, so keep an eye on it to prevent it from becoming mushy.
5. Scramble the Egg:
- Push the vegetables and cauliflower rice to one side of the skillet, creating space for the egg.
- Pour the beaten egg into the empty side of the skillet.
- Scramble the egg until it is fully cooked, then mix it into the vegetable and cauliflower mixture.
6. Combine Everything:
- Add the cooked shrimp back to the skillet.
- Stir everything together to combine the shrimp, vegetables, cauliflower rice, and scrambled egg.
7. Season the Dish:
- Drizzle 1/2 tbsp low sodium soy sauce over the mixture.
- Season with salt and black pepper to taste.
- Stir well to ensure everything is evenly coated with the soy sauce and seasoning.
8. Serve:
- Serve the Shrimp Cauliflower Fried Rice immediately, garnished with additional herbs or a squeeze of lemon, if desired.
- Enjoy your delicious, healthy, and satisfying meal!
Cooking Tips:
- Prepping Cauliflower Rice: If you don’t have store-bought riced cauliflower, you can easily make your own by pulsing raw cauliflower florets in a food processor. Make sure to stop before it becomes too fine, as you want it to resemble rice grains.
- Frozen vs. Fresh Shrimp: Frozen shrimp works just as well as fresh shrimp in this recipe. Simply thaw frozen shrimp by running them under cold water before cooking.
- Add Extra Veggies: Feel free to add more vegetables such as snap peas, carrots, or green onions for extra flavor and texture.
- For Extra Flavor: Add a few drops of sesame oil at the end for a nutty aroma, or sprinkle sesame seeds on top for added texture.
- Protein Swap: If shrimp isn’t your preference, you can replace it with chicken, tofu, or even beef for a different twist.
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
- Freezing: You can also freeze Shrimp Cauliflower Fried Rice for up to 1 month. Reheat from frozen in the microwave or skillet, adding a splash of water or broth to prevent dryness.
Nutritional Information per Serving (approximate):
- Calories: 330 kcal
- Carbohydrates: 9g
- Protein: 30g
- Fat: 16g
- Fiber: 5g
FAQs:
1. Can I use frozen riced cauliflower?
- Absolutely! Frozen riced cauliflower works just as well as fresh, and it saves time in preparation. Just be sure to cook it long enough to evaporate any excess moisture.
2. Can I make this recipe vegan or vegetarian?
- Yes! Simply replace the shrimp with tofu or tempeh for a vegan option. Additionally, use tamari or a vegan soy sauce alternative to keep it plant-based.
3. Is there a way to make the dish spicier?
- For extra heat, you can add chili flakes, sriracha, or diced jalapeños when cooking the vegetables. You can also add hot sauce to the finished dish for a spicy kick.
4. How do I prevent my cauliflower rice from becoming soggy?
- The key is to cook the riced cauliflower on high heat and avoid overcrowding the pan. If there is too much moisture, you can drain it off or cook it a little longer to let the moisture evaporate.
5. Can I use other types of protein?
- Yes, you can swap out shrimp for chicken, turkey, beef, or even tofu for a plant-based option. Adjust the cooking time accordingly to ensure the protein is fully cooked.
Conclusion:
Shrimp Cauliflower Fried Rice is a fantastic, low-carb alternative to traditional fried rice that doesn’t compromise on flavor or texture. Packed with nutrient-rich vegetables, high-quality protein from shrimp, and the subtle flavor of cauliflower, it’s a perfect meal for those looking to eat clean without sacrificing taste. The simplicity of the ingredients and ease of preparation make it ideal for weeknight dinners or meal prep. With only 330 calories per serving, this dish will leave you feeling full, satisfied, and guilt-free. Try it today for a healthier twist on a classic favorite!