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To make Shrimp Cauliflower Fried Rice, you need the following: - 1 medium head of cauliflower, grated or pulsed into rice-sized pieces - 1 pound shrimp, peeled and deveined - 2 tablespoons sesame oil - 1 cup peas and carrots (fresh or frozen) - 2 eggs, beaten - 3 green onions, chopped - 2 cloves garlic, minced - 1 inch ginger, minced - 3 tablespoons low-sodium soy sauce - Salt and pepper to taste - Fresh cilantro, for garnish (optional) You can swap some ingredients if needed. Here are some options: - Cauliflower: Use broccoli, riced zucchini, or even quinoa for a different base. - Shrimp: Substitute with chicken, tofu, or any firm fish. - Sesame oil: Olive oil or coconut oil can work well instead. - Low-sodium soy sauce: Try tamari or coconut aminos for a gluten-free option. Choosing fresh shrimp is key for great flavor. Here’s what to look for: - Check for a clean, ocean-like smell. - Choose shrimp that look moist and translucent. - Avoid shrimp with black spots or a dull appearance. - If buying frozen, pick shrimp with no ice crystals in the package. Following these tips ensures your dish tastes fresh and delightful! {{ingredient_image_1}} To start, you need to make cauliflower rice. First, cut the cauliflower into small florets. Then, pulse them in a food processor until they look like rice grains. If you don’t have a food processor, you can use a box grater. Once done, set the cauliflower rice aside. This rice is low in carbs and full of nutrients. Next, grab a large skillet or wok. Heat 1 tablespoon of sesame oil over medium-high heat. Add the shrimp to the skillet. Cook them for about 2-3 minutes. They should turn pink and opaque. Once cooked, take them out and set them aside. In the same skillet, add the rest of the sesame oil. Toss in minced garlic, ginger, and chopped green onions. Sauté them for about 1 minute until they smell great. Then, stir in the peas and carrots. Cook them for another 2-3 minutes to soften. Now it’s time to scramble the eggs. Push the veggies to one side of the skillet. Pour in the beaten eggs and scramble them until fully cooked. Mix the eggs with the veggies. Next, add the cauliflower rice and the cooked shrimp back into the skillet. Stir well to combine everything. Pour the soy sauce over the mix and add salt and pepper to taste. Cook for another 5-7 minutes. Stir often until the cauliflower is tender but not mushy. This step is key for a great texture! To get the best texture for your cauliflower rice, use a food processor. Cut the cauliflower into small florets first. Pulse them until they look like grains of rice. Do not over-process, or you will get mushy cauliflower. You want a light and fluffy texture. You can change the taste of your dish easily. Try adding some chili flakes for heat. A sprinkle of smoked paprika gives a nice depth. You can also add a dash of lime juice for a zesty kick. Experiment with different spices to find your favorite mix. One common mistake is cooking the cauliflower rice too long. You want it tender, not mushy. Another mistake is not seasoning enough. Taste your dish as you cook. Adjust the salt and soy sauce to your liking. Finally, avoid overcrowding the skillet. If you add too much at once, the heat will lower, and everything will steam instead of fry. Pro Tips Don’t Overcook the Shrimp: Shrimp cooks quickly, so keep an eye on them. They should turn pink and opaque but not rubbery. Use Fresh Cauliflower: For the best texture and flavor, use fresh cauliflower instead of frozen. It will give your fried rice a better bite. Customize Your Veggies: Feel free to add other vegetables such as bell peppers or broccoli to enhance your dish and add color. Season to Taste: Adjust the soy sauce and seasoning according to your preference. Taste as you go for the best results! {{image_2}} You can add many veggies to your shrimp cauliflower fried rice. This helps make the dish more colorful and healthy. Try bell peppers, broccoli, or snap peas. Simply chop them small and stir them in during the sauté step. This way, you keep the flavors fresh and vibrant. You can even add spinach or kale at the end for a nice green touch. More veggies mean more vitamins! If you don’t love shrimp or want to try something new, you can swap proteins. Chicken, beef, or tofu work great. Just cut the protein into small pieces. Cook it first, just as you do with shrimp. Then set it aside and continue with the recipe. For a vegetarian option, use chickpeas or tempeh. These choices add their own flavors and protein punch to the meal. For those who need gluten-free options, there are easy swaps. Look for tamari sauce, which is gluten-free soy sauce. Coconut aminos is another great choice. It has a sweet taste and works well in many dishes. Just replace the soy sauce in the recipe with your choice. This way, you keep the taste while making it safe for everyone to enjoy! To store leftover shrimp cauliflower fried rice, let it cool first. Place the rice in an airtight container. Make sure to cover it well to keep out air. Store it in the fridge for up to three days. Keeping it cool helps keep the flavors fresh. If you have a lot, consider dividing it into smaller portions. This makes it easy to grab later. When reheating, use a skillet for the best taste. Heat a little oil over medium heat. Add your leftover rice and stir it often. This helps it warm evenly. If the rice seems dry, add a splash of water or soy sauce. You can also use the microwave, but be careful. Heat it in short bursts and stir in between to avoid hot spots. Freezing is a great way to save shrimp cauliflower fried rice. First, let it cool completely. Then, put it in a freezer-safe bag or container. Remove as much air as you can to prevent freezer burn. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as you would with leftovers for the best taste. Using cauliflower instead of rice has many health benefits. Cauliflower is low in calories and carbs. It has more fiber, which helps digestion. This veggie is also rich in vitamins C and K. These vitamins support your immune system and bone health. By swapping rice for cauliflower, you reduce your carb intake. This can help with weight control. Plus, cauliflower is packed with antioxidants, which can protect your cells. Yes, you can make Shrimp Cauliflower Fried Rice ahead of time. Cook the dish and let it cool. Then, store it in an airtight container in the fridge. It will taste great for a few days. If you want to save time during the week, prep the cauliflower rice and shrimp in advance. This way, you can quickly fry them with the other ingredients when you're ready to eat. Shrimp Cauliflower Fried Rice lasts about 3 to 4 days in the fridge. To keep it fresh, store it in a tight container. Make sure it cools before you put it in the fridge. If you see any signs of spoilage, like a bad smell or discoloration, discard it. If you want it to last longer, consider freezing it. In this post, we explored the key ingredients for shrimp cauliflower fried rice and shared step-by-step instructions. We provided helpful tips on selecting shrimp and achieving the perfect cauliflower rice texture. We also discussed tasty variations and proper storage methods. Embracing cauliflower rice can boost health while keeping meals light and satisfying. Experiment with flavors and ingredients you love. This dish is not just healthy; it’s a delicious way to enjoy nutritious meals. Enjoy making shrimp cauliflower fried rice that fits your taste!

Shrimp Cauliflower Fried Rice

A healthy and delicious alternative to traditional fried rice using cauliflower and shrimp.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower, grated or pulsed into rice-sized pieces
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons sesame oil
  • 1 cup peas and carrots (fresh or frozen)
  • 2 eggs beaten
  • 3 green onions chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 3 tablespoons low-sodium soy sauce
  • to taste salt and pepper
  • for garnish fresh cilantro (optional)

Instructions
 

  • Prepare the Cauliflower Rice: If using a whole head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice. Set aside.
  • Cook the Shrimp: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from the skillet and set aside.
  • Sauté the Vegetables: In the same skillet, add the remaining sesame oil. Add minced garlic, ginger, and chopped green onions. Sauté for about 1 minute until fragrant.
  • Add Peas and Carrots: Stir in the peas and carrots and cook for another 2-3 minutes, allowing them to soften.
  • Scramble the Eggs: Push the veggies to the side of the skillet and add the beaten eggs. Scramble until fully cooked; then mix with the vegetables.
  • Combine Everything: Add the cauliflower rice to the skillet alongside the cooked shrimp. Stir well to combine. Pour the soy sauce over the mixture and season with salt and pepper. Cook for an additional 5-7 minutes, stirring frequently, until the cauliflower is tender but not mushy.
  • Garnish and Serve: Remove the skillet from heat. Garnish with fresh cilantro if desired and extra green onions. Serve immediately.

Notes

Feel free to add other vegetables or adjust the seasonings to your taste.
Keyword cauliflower, fried rice, healthy, quick meal, shrimp