Shrimp and Cauliflower Fried Rice with Sesame and Ginger
A quick, low-carb take on fried rice using riced cauliflower, tender shrimp, and a fragrant ginger-sesame sauce. This asian-inspired keto (low carb, keto) ready in about 25 minutes pairs peeled and deveined 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Shrimp and Cauliflower Fried Rice with Sesame and Ginger 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 Shrimp and Cauliflower Fried Rice with Sesame and Ginger?
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 Shrimp and Cauliflower Fried Rice with Sesame and Ginger?
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 Shrimp and Cauliflower Fried Rice with Sesame and Ginger for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shrimp and Cauliflower Fried Rice with Sesame and Ginger low carb?
Yes — this recipe is tagged low carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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