Low-Carb Cauliflower Fried Rice with Shrimp and Eggs

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

A quick stir-fry combining riced cauliflower, succulent shrimp, and scrambled eggs for a flavorful low-carb meal. This asian-inspired keto (low carb) ready in about 22 minutes pairs medium shrimp, peeled and deveined, riced cauliflower, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 12 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large wok or skillet over medium-high heat. Add 12 oz peeled and deveined shrimp, seasoned lightly with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same wok, add remaining 1 tbsp sesame oil. Add 3 minced garlic cloves and 1 tsp grated fresh ginger and sauté for 30 seconds until fragrant.
  3. Step 3: Add 4 cups riced cauliflower and stir-fry for 5-6 minutes until tender but not mushy. Push cauliflower to the side and crack in 3 large eggs, scrambling gently until just set.
  4. Step 4: Return cooked shrimp to the wok and add 2 tbsp soy sauce (or coconut aminos), 3 sliced green onions, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes if using. Toss everything together for 2 more minutes until well combined and heated through.
  5. Step 5: Serve immediately garnished with extra green onions if desired.

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 and Eggs?

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 riced cauliflower from drying out.

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

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 and Eggs 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 and Eggs keto?

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

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