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Shrimp fried cauliflower rice

Grated cauliflower stir-fried with shrimp, egg, peas and carrots in place of rice.

  • A proper home cook
  • Chinese
  • Dinner
  • Shrimp
  • Keto
  • Low carb
  • High protein
  • Superfood
Hands-on
25 min
Total time
33 min
  • Prep 15 min
  • Cook 12 min
  • Clean up 6 min
Pans
1
Ingredients
10
Cost/serving
$4.87

Per serving

Calories
375
Protein
41 g
Fiber
4.3 g
Net carbs
8.6 g
Fat
19 g

High in (% Daily Value per serving): Selenium 135%, Vitamin C 88%, Vitamin B12 88%, Vitamin K 68%, Vitamin B6 40%, Folate 40%, Niacin (B3) 33%, Vitamin E 31%, Riboflavin (B2) 30%, Zinc 30%

Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.

Already dairy-free, nut-free.

Ingredients for 2

Tap an ingredient for other units and forms.

  • 300 g raw shrimp, peeled and deveined

    Same amount as: 10½ oz.

  • ½ head cauliflower (300 g)

    Same amount as: about 2¾ cups.

  • 2 large eggs (100 g)

    Same amount as: about 2 medium, about 2 jumbo.

  • ¼ cup frozen peas and carrots (34 g)

    Same amount as: 60 mL.

  • 3 medium green onions (45 g)
  • 2 cloves garlic, smashed (6 g)

    Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.

  • 1 tsp fresh ginger, grated (2 g)

    Same amount as: 5 mL, ⅛ tsp ground ginger.

  • 1 tbsp soy sauce (16 g)

    Same amount as: 15 mL.

  • 1 tsp toasted sesame oil (4.5 g)

    Same amount as: 5 mL.

  • 1½ tbsp vegetable oil (canola) (21 g)

    Same amount as: 20 mL.

Find alternative ingredients

Healthier swaps

Optional. Nutrition and cost update as you choose; the recipe was written with the original.

  • soy sauce
    • coconut aminos: About 65% less sodium, and gluten-free. A little sweeter (1 g sugar per teaspoon).
    • liquid aminos: Gluten-free and unfermented. Sodium is about the same as soy sauce.

Quantities are for 2 servings.

Nutrition Facts

2 servings per recipe

Serving size 1 plate (414 g raw)

Per serving% DV*Whole recipe
Calories375
Total fat19 g24%
Saturated fat3 g15%
Cholesterol428 mg142%
Sodium751 mg33%
Total carbohydrate13 g5%
Dietary fiber4.3 g15%
Total sugars4.2 g
Net carbs†8.6 g
Protein41 g82%
Vitamin D1 mcg5%
Calcium185 mg14%
Iron2.5 mg14%
Potassium827 mg18%
Vitamin A172 mcg19%
Vitamin C79 mg88%
Vitamin E4.7 mg31%
Vitamin K82 mcg68%
Thiamin (B1)0.19 mg16%
Riboflavin (B2)0.39 mg30%
Niacin (B3)5.3 mg33%
Vitamin B60.69 mg40%
Folate158 mcg40%
Vitamin B122.1 mcg88%
Magnesium74 mg18%
Zinc3.3 mg30%
Selenium74 mcg135%

Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.

* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.

Steps

  1. Grate the cauliflower on the large holes of the box grater. Spread it on a clean towel and pat dry.

  2. Thaw the shrimp if frozen and pat them dry. Slice the green onions. Mince the garlic and grate the ginger.

  3. Heat ½ tbsp oil in the pan on high. Scramble the eggs until firm, then move them to a plate.

  4. Add another ½ tbsp oil. Cook the shrimp in one layer 1–2 minutes per side. Add them to the eggs.

    Done looks like: Pink and opaque, curled into a loose C, 63 °C / 145 °F.

  5. Add the rest of the oil, the peas and carrots, garlic and ginger. Stir-fry 1 minute. Add the cauliflower and spread it out. Cook 4–5 minutes, tossing every minute.

    Done looks like: Tender, with some golden, toasted bits and no raw crunch.

  6. Add the shrimp, eggs, soy sauce, sesame oil and green onion. Toss 1 minute.

Equipment

Large frying pan or skillet, 30 cm (12 in) $25–60

What to look for

  • Wide flat base so food cooks in one layer
  • Stainless steel or cast iron for high heat

Skip: Woks on flat electric stoves; they do not heat evenly there.

Silicone spatula $5–12

What to look for

  • One-piece (no seam where the head meets the handle)
  • Stiff enough to scrape, safe on non-stick

Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.

Box grater $10–20

What to look for

  • Four sides, including a coarse side for cheese and vegetables
  • Stable base that does not slide

Skip: Rotary graters. A box grater does more.

Chef's knife, 20 cm (8 in) $15–50

What to look for

  • Comfortable handle that does not slip when wet
  • Blade you can sharpen, or a cheap one you replace every few years

Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.

Cutting board $10–30

What to look for

  • At least 30 × 40 cm (12 × 16 in), so food stays on it
  • Wood or plastic; plastic goes in the dishwasher

Skip: Glass or stone boards. They dull knives fast.

What goes wrong

WhatCauseFix
Mushy, wet cauliflowerNot dried, or too much in the pan at once.Pat it dry and spread it in a thin layer. For 4 servings, cook it in two rounds.
Tastes like cabbageCauliflower overcooked.Stop as soon as the raw crunch is gone.

Versions

VersionChangesPer serving
OriginalAs written. Hands-on 25 min, total 33 min.375 kcal
41 g protein
4.3 g fiber
8.6 g net carbs
19 g fat
Gluten-freeTamari instead of soy sauce. Hands-on 25 min, total 33 min.375 kcal
41 g protein
4.3 g fiber
8.7 g net carbs
19 g fat
Egg-freeNo eggs. Hands-on 25 min, total 33 min.303 kcal
35 g protein
4.3 g fiber
8.3 g net carbs
14 g fat

Notes

Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.

Pregnancy: Cook shrimp to 63 °C / 145 °F, until pink and opaque all through, and eggs until firm.