Go Back
–+ servings
Print

Shrimp Fried Cauliflower Rice

This Shrimp Fried Cauliflower Rice has been a staple in our home for years. It is delicious, low carb and comes together so quickly.
Course Main Course
Cuisine American, Asian
Keyword dairy free, gluten free, low carb
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 166kcal
Author Sara

Ingredients

  • 1 tsp Olive Oil
  • 1 lb Shrimp peeled, deveined, tail off
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Pepper
  • 24 oz Bag Frozen Cauliflower Rice 2 12oz bags
  • 12 oz Bag Frozen Mixed Veggies
  • 1 tsp Sesame Oil
  • 3 cloves Fresh Garlic minced
  • 1 tsp Fresh Ginger minced
  • 3 Eggs
  • 1/4 cup Soy Sauce
  • 3 Tbls Green Onions chopped

Instructions

  • Pat shrimp dry with a paper towel and season with salt, pepper and garlic powder
  • Heat olive oil in a large skillet (I use non-stick) over medium/high heat
    Cook the shrimp for 2 minutes per side and remove from skillet and set aside
  • Reduce heat to medium and add in the sesame oil, garlic and ginger. Sauté until fragrant, about 1 minute
  • Add in the frozen cauliflower rice and let cook until any excess liquid has evaporated (about 5 minutes) stir occasionally
    Then stir in the frozen vegetables, cook an additional 2-3 minutes
  • Make a well in the middle of the pan and crack the eggs into it, scramble them until cooked through. Stir the dish together and add in the soy sauce and cooked shrimp
    Heat for another 1-2 minutes
  • Remove from heat and top with green onions
    Serve up and enjoy!

Nutrition

Calories: 166kcal | Carbohydrates: 16g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 1254mg | Potassium: 614mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3165IU | Vitamin C: 62mg | Calcium: 100mg | Iron: 2mg