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Cauliflower Fried Rice with Shrimp (Whole30, Paleo, Keto) Recipe

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4.1 from 66 reviews

This Cauliflower Fried Rice with Shrimp recipe is a healthy, flavorful, and low-carb alternative to traditional fried rice. Made with fresh vegetables, succulent shrimp, and cauliflower rice, it fits perfectly into Whole30, Paleo, and Keto diets. The dish is infused with aromatic ginger, garlic, and sesame oil for an irresistible Asian-inspired flavor, all cooked quickly in a skillet for a speedy weeknight meal.

Ingredients

Shrimp Marinade

  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon rice vinegar
  • ¼ cup coconut aminos, divided

Veggies & Add-ins

  • 1 bunch green onions, white and green parts separated and thinly sliced
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, grated
  • 1 cup red bell pepper, diced
  • 1 cup carrots, diced
  • 1 cup pineapple, diced
  • ½ cup green peas (frozen or fresh)
  • 6 cups cauliflower rice (fresh or frozen)

Other Ingredients

  • 4 eggs, whisked
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • Spicy chili oil, optional, to taste

Instructions

  1. Prepare Cauliflower Rice: If using fresh cauliflower, cut into medium florets and pulse in a food processor until it reaches a rice-like texture. Alternatively, use pre-packaged frozen cauliflower rice.
  2. Marinate Shrimp: Place peeled and deveined shrimp in a bowl. Add 1 tablespoon coconut aminos and rice vinegar. Stir to combine and let marinate for at least 30 minutes to enhance flavor.
  3. Prep Vegetables: Slice green onions, separating the white and green parts. Grate fresh ginger and garlic. Dice red bell pepper, carrots, and pineapple. Measure out green peas.
  4. Sauté Aromatics: Heat a large skillet or wok over medium-high heat and add sesame oil. Add the white parts of the green onions, grated garlic, and grated ginger. Cook for about 2 minutes until fragrant, stirring frequently to prevent burning.
  5. Cook Vegetables: Add diced carrots and red bell pepper to the skillet. Stir-fry for 1 to 2 minutes until the vegetables begin to soften but remain crisp.
  6. Add Shrimp and Pineapple: Lay the marinated shrimp and diced pineapple into the skillet. Cook gently until shrimp turns pink and is just cooked through, about 2-3 minutes.
  7. Combine Peas, Eggs, and Cauliflower Rice: Add the green peas, whisked eggs, and cauliflower rice to the skillet. Stir well to combine, breaking the eggs apart to scramble them evenly with the rice and vegetables. Cook over medium-high heat until the cauliflower rice is hot and the eggs are cooked, approximately 4 to 5 minutes.
  8. Season and Finish: Taste and season with salt, pepper, additional coconut aminos, and optional spicy chili oil to your preference. Stir to mix all flavors evenly and cook for an additional minute.

Notes

  • You can substitute coconut aminos with tamari or soy sauce if not following Whole30 or Paleo.
  • To make it vegan, omit shrimp and eggs, and add tofu or extra vegetables.
  • Ensure not to overcook the cauliflower rice to maintain its texture and avoid mushiness.
  • Use fresh ginger and garlic for the best flavor profile.
  • This dish is meal-prep friendly; store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://recipethrive.com/cauliflower-fried-rice-with-shrimp-whole30-paleo-keto-recipe/