Low-Carb Cauliflower Fried Rice with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and flavorful low-carb twist on fried rice, using cauliflower rice and succulent shrimp sautéed with fresh vegetables and a savory soy-ginger sauce. This asian-inspired low carb ready in about 25 minutes pairs medium shrimp, peeled and deveined, cauliflower rice, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 12 oz peeled and deveined shrimp and cook for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.
  2. Step 2: In the same pan, add 3 minced garlic cloves and 1 tsp grated fresh ginger, sauté for 30 seconds until fragrant.
  3. Step 3: Add 4 cups cauliflower rice, 1 small finely diced carrot, 1/2 cup thawed frozen peas, and 3 sliced green onions. Stir-fry for 4-5 minutes until vegetables are tender but still crisp.
  4. Step 4: Push vegetables to one side of the pan and crack 2 large eggs into the empty side. Scramble eggs gently for 1-2 minutes until just set.
  5. Step 5: Return cooked shrimp to the pan, add 3 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 tsp black pepper. Toss everything together and cook for 1 more minute until heated through and well combined.

Frequently asked questions

How long does Low-Carb Cauliflower Fried Rice with Shrimp take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Carb Cauliflower Fried Rice with Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower rice from drying out.

Can I substitute ingredients in Low-Carb Cauliflower Fried Rice with Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Carb Cauliflower Fried Rice with Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Low-Carb Cauliflower Fried Rice with Shrimp low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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