Shrimp Fried Cauliflower Rice
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 Tbsp toasted sesame oil, divided
  • 10 oz. medium shrimp, peeled and deveined
  • 3 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • ½ small onion, diced
  • ½ tsp ginger powder ( or 1 tsp freshly chopped ginger)
  • 16 oz. fresh or frozen riced cauliflower ( about 4 cups ) (see note on how to make your own)
  • ½ cup frozen peas *
  • ½ cup frozen carrots *
  • 1 Tbsp low-sodium soy sauce ( or coconut aminos for Paleo option)
  • 2 green onions, sliced
  1. In a large non-stick skillet add 1 ½ tsp sesame oil and heat over medium-high. Add shrimp , and cook 2- 3 minutes ( until pink). Remove from pan and set aside.
  2. Return pan to medium heat. Add 1 ½ tsp sesame oil. ( if you prefer not to use oil, omit oil and spray pan with cooking spray). Add eggs and a pinch of salt and scramble until eggs are cooked. Remove from pan and set aside.
  3. Return pan to medium-high heat. Add remaining 1 Tbsp sesame oil . Add garlic, onions and ginger, stirring often until onions have become translucent, about 3-4 minutes. Add cauliflower, peas and carrots. Continue cooking until vegetables are just tender , approx. 4- 5 minutes, (making sure not to overcook or the cauliflower will become too soggy)
  4. Stir in soy sauce(or coconut aminos) , shrimp, eggs, salt and pepper to taste. Top with green onions.
* Many stores sell a mixture of frozen carrots and peas

**To make your own Cauliflower rice- Cut a large head of cauliflower into florets. In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process for approx 15 sec. until the cauliflower is the consistence of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed.( It's important to work in small batches when making the cauliflower rice to get even "rice" size pieces).
Nutrition Information
Serving size: ¼ of recipe Calories: 179 Fat: 8.6 g Saturated fat: 1.3 g Carbohydrates: 9.7 g Sugar: 1.4 g Sodium: 299.0 mg Fiber: 3.3 g Protein: 17.4 g Cholesterol: 107.7 mg
Recipe by Simple Healthy Kitchen at