Shrimp and Cauliflower Fried Rice with Sesame and Ginger

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A quick, low-carb take on fried rice using riced cauliflower, tender shrimp, and a fragrant ginger-sesame sauce. This Asian-inspired keto recipe (low carb), ready in about 25 minutes, pairs large shrimp, cauliflower rice, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, 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.

Ingredients

• 12 oz, peeled and deveined large shrimp
• 4 cups cauliflower rice
• 2 tbsp sesame oil
• 1 tbsp, finely grated fresh ginger
• 3 cloves, minced garlic cloves
• 3 stalks, sliced green onions
• 2 tbsp soy sauce (tamari for gluten free)
• 2 large eggs
• 1/4 tsp (optional) red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add 12 oz peeled and deveined shrimp and cook 2 minutes per side until opaque and pink. Remove shrimp and set aside.
2. Step 2: In the same skillet, add the remaining 1 tbsp sesame oil. Stir in 1 tbsp finely grated fresh ginger and 3 minced garlic cloves, cooking for 30 seconds until fragrant.
3. Step 3: Add 4 cups cauliflower rice to the skillet, stirring frequently. Cook for 5 minutes until the cauliflower softens and starts to brown lightly.
4. Step 4: Push the cauliflower rice to one side of the pan. Crack 2 large eggs into the empty side and scramble quickly until just set, about 1-2 minutes.
5. Step 5: Mix the eggs into the cauliflower rice. Stir in 2 tbsp soy sauce, 3 sliced green onions, 1/4 tsp red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Return the cooked shrimp to the pan and toss everything together until heated through, about 1 minute.