Shrimp Cauliflower Fried Rice

5 from 5 votes

Shrimp Cauliflower Fried Rice is a one pan lunch or dinner recipe that is low in calories and carbohydrates. This dish is ready in less than 30 minutes, packed with succulent shrimp and vegetables, and loaded with flavor.

Prep Time10

Cook Time25

Total Time35

Course: Main Dish

Cuisine: American, Gluten Free, Low Carb, Seafood

Servings: servings

Calories: 323kcal

Author: Lauren Harris

Ingredients

3 tablespoons butter (divided)
1 1/2 pounds shrimp (peeled and deveined)
salt
pepper
2 eggs (lightly beaten)
1/2 red bell pepper (sliced into thin strips)
1/2 yellow onion (diced)
1 carrot (diced)
2 cloves garlic (minced)
1 large head cauliflower (riced)
1/3 cup soy sauce (use gluten free soy sauce, if necessary)
1 tablespoon oyster sauce
2 green onions (thinly sliced)
1 teaspoon sesame oil (or more to taste)

Instructions

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp and season lightly with salt and pepper. Cook, stirring occasionally, until opaque and cooked through. Transfer to a plate.
3 tablespoons butter, 1 1/2 pounds shrimp, salt, pepper
Melt 1 tablespoon of the butter in the skillet over medium heat and add the eggs. Cook, while stirring often and breaking up, until set. Set aside with the shrimp.
2 eggs, 3 tablespoons butter
Add the last tablespoon of butter to the same skillet. Add red bell pepper, onion and carrot. Sauté until the vegetables start to soften.
3 tablespoons butter, 1/2 red bell pepper, 1/2 yellow onion, 1 carrot
Stir in the garlic and sauté for an additional 30 to 60 seconds.
2 cloves garlic
Next, add the cauliflower rice. Cook, stirring often, until it softens and starts to lightly brown. You can add more butter, if necessary.
1 large head cauliflower
Add soy sauce, oyster sauce, and green onion. Sauté for another minute or two. Mix back in the shrimp, as well as the sesame oil and scrambled eggs.
1/3 cup soy sauce, 1 tablespoon oyster sauce, 2 green onions, 1 teaspoon sesame oil
Cook another minute or two to warm through.
Garnish with red pepper flakes, chives, and/or lemon juice, if desired.

Notes

Tips and Techniques

To make this recipe gluten free, be sure to use gluten free soy sauce. Also check the oyster sauce, as some may contain gluten.
Store leftovers in an airtight container in the refrigerator. Consume within 3 to 4 days. Reheat in a skillet.

** Nutritional information is an estimate and may vary.

Nutrition