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4.91 from 10 votes
Shrimp Fried Cauliflower Rice - Skip the takeout and make this amazing, low carb "fried rice" meal right at home in just 20 minutes! 
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Shrimp Fried Cauliflower Rice

6 6 6
WW Freestyle: 2
Prep Time10 mins
Cook Time15 mins
Total Time20 mins
Skip the takeout and make this amazing, low carb "fried rice" meal right at home in just 20 minutes! An easy & delicious cauliflower rice recipe!
Course: Dinner
Cuisine: Asian
Servings: 4 Servings
Calories: 268

Ingredients

  • 1 medium head cauliflower about 5 cups riced cauliflower
  • 2 tablespoons canola oil divided
  • 1 pound shrimp peeled and deveined
  • salt and fresh ground pepper to taste
  • 2 large eggs lightly whisked
  • 4 green onions sliced, whites and greens separated
  • 3 cloves garlic minced
  • 1/4 teaspoon ground ginger or 1/2 tablespoon minced fresh ginger
  • 1 cup diced carrots about 2 carrots
  • 1/3 cup finely diced red bell pepper
  • 1 cup fresh or frozen peas
  • 2 tablespoons low sodium soy sauce or 1 tablespoon tamari sauce
  • fresh basil leaves for garnish (optional)

Instructions 

  • Cut the cauliflower into florets.
  • Pulse the cauliflower florets in a food processor until it breaks down into rice-sized pieces. Set aside.
  • Heat 1 tablespoon oil in a large pan or wok over medium-high heat.
  • Add shrimp to the heated oil and season with salt and pepper.
  • Cook shrimp for 2 to 3 minutes, or until shrimp is pink and no longer transparent.
  • Remove shrimp from pan and set aside.
  • Place the pan back over medium-high heat.
  • Pour eggs into the pan and quickly scramble.
  • Remove from pan and set aside.
  • Place the pan back over medium-high heat and heat remaining oil.
  • Add white parts of the green onions and saute for 30 seconds.
  • Stir in garlic and ginger, and continue to cook for 30 seconds, or until fragrant.
  • Add the carrots and peppers; cook until crisp-tender, about 3 minutes.
  • Add the peas and cauliflower "rice," and stir to combine.
  • Reduce heat to medium and continue to cook for 4 more minutes, stirring occasionally.
  • Stir in the cooked eggs, shrimp, and soy sauce.
  • Taste and add more soy sauce, if needed.
  • Garnish with basil leaves and serve.

Notes

Store leftovers in airtight containers and in the fridge for up to 4 days.
WW FREESTYLE POINTS: 2
Nutrition Facts
Shrimp Fried Cauliflower Rice
Amount Per Serving
Calories 268 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Cholesterol 378mg126%
Sodium 543mg23%
Potassium 398mg11%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 4g4%
Protein 29g58%
Vitamin A 6265IU125%
Vitamin C 39.8mg48%
Calcium 211mg21%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: cauliflower rice, shrimp fried rice