Why You’ll Love Keto Fried Cauliflower Rice with Shrimp Recipe
I enjoy this recipe because it gives me all the flavors of classic fried rice without the carbs. I like how the vegetables add color and crunch while the shrimp provides plenty of protein. I also appreciate how flexible it is—perfect for using up leftover veggies or adjusting the heat level to my taste. It’s a one-pan meal that feels hearty yet light.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 medium head of cauliflower riced 2 small baby carrots ½ cup green beans sliced 1 medium red bell pepper chopped ½ medium white onion diced 2 cloves garlic minced 1 ½ tablespoons sesame seed oil 2 tablespoons low sodium gluten-free soy sauce or coconut aminos 4 large eggs beaten 1 pound raw shrimp ¼ teaspoon ground ginger ½ teaspoon black pepper crushed red pepper or sriracha (optional)
Directions
I pulse the cauliflower in a food processor until it reaches a rice-like consistency.
In a large skillet, I spray the pan with nonstick spray, add the beaten eggs, and scramble them until cooked. I transfer the eggs to a small bowl and set them aside.
Using the same skillet, I add the sesame oil, onion, garlic, mixed vegetables, and shrimp. I cook everything until the shrimp is pink and the vegetables are tender.
I add the cauliflower rice, soy sauce, black pepper, ginger, and the cooked eggs back into the skillet, stirring until everything is well mixed.
I serve it hot, sometimes adding crushed red pepper or sriracha for an extra kick.
I occasionally swap the shrimp for chicken, tofu. I like adding mushrooms or zucchini when I want more vegetables, or using toasted sesame seeds for added crunch. For a deeper flavor, I sometimes add a splash of rice vinegar or a bit more coconut aminos. If I want it spicier, I stir in chili paste directly while cooking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat to help maintain texture, or microwave it briefly if I’m in a rush. I avoid overcooking during reheating so the cauliflower rice doesn’t become mushy.
FAQs
Can I use frozen cauliflower rice?
Yes, I can use frozen cauliflower rice without thawing it first. It may just need an extra minute or two to cook.
How do I prevent the cauliflower rice from getting mushy?
I avoid overcooking it—about 3 minutes is usually enough for a good texture.
Can I use pre-cooked shrimp?
Yes, but I add them near the end of cooking to prevent them from becoming rubbery.
What can I use instead of soy sauce?
Coconut aminos is my favorite low-carb, gluten-free swap.
Can I make this dish vegetarian?
Yes, I skip the shrimp or replace it with tofu or more vegetables.
Can I omit the eggs?
I can, although the eggs add great texture and protein.
Why is my cauliflower rice watery?
It may have overcooked or released too much moisture, especially if frozen. I cook it quickly on higher heat to help evaporate excess liquid.
Can I add other vegetables?
Absolutely. Broccoli, peas (if not strict keto), mushrooms, or zucchini all work well.
How do I make it spicier?
I stir in chili paste, crushed red pepper, or sriracha while cooking.
Does this freeze well?
I prefer eating it fresh, but I can freeze it for up to 1 month. The texture may soften slightly once thawed.
Conclusion
I love making this keto fried cauliflower rice with shrimp because it’s flavorful, colorful, and packed with protein while staying low-carb. It’s quick enough for weeknights and versatile enough to adapt to whatever ingredients I have on hand. It’s a satisfying dish that fits beautifully into a keto or low-carb lifestyle.
A flavorful, protein-packed keto fried cauliflower rice with shrimp. This one-pan meal captures the taste of classic fried rice while staying low-carb, colorful, and satisfying.
Ingredients
1 medium head cauliflower, riced
2 small baby carrots, finely diced
1/2 cup green beans, sliced
1 medium red bell pepper, chopped
1/2 medium white onion, diced
2 cloves garlic, minced
1 1/2 tbsp sesame oil
2 tbsp low-sodium gluten-free soy sauce or coconut aminos
4 large eggs, beaten
1 lb raw shrimp
1/4 tsp ground ginger
1/2 tsp black pepper
Crushed red pepper or sriracha (optional)
Instructions
Pulse the cauliflower in a food processor until it resembles rice.
Heat a large skillet with nonstick spray, add the beaten eggs, scramble until cooked, then transfer to a bowl.
In the same skillet, add sesame oil, onion, garlic, mixed vegetables, and shrimp. Cook until shrimp is pink and vegetables are tender.
Add the cauliflower rice, soy sauce (or coconut aminos), black pepper, ginger, and the cooked eggs. Stir until well combined and heated through.
Serve hot, adding crushed red pepper or sriracha if desired.
Notes
Swap shrimp for chicken, or tofu.
Add mushrooms, zucchini, or broccoli for extra veggies.
Toasted sesame seeds add great texture.
Add rice vinegar or extra coconut aminos for deeper flavor.
Cook cauliflower rice quickly to prevent mushiness.
