Low-Carb Fried Cauliflower Rice with Shrimp & Egg

If you’re trying to lose weight and don’t have much time to cook, having a few quick and satisfying dinner recipes on hand can make healthy eating much easier. The best recipes are simple to prepare, full of flavor, and satisfying enough to keep you from reaching for snacks later. When healthy meals fit easily into your routine, there’s much less room for the usual excuses.

This low carb fried cauliflower rice with shrimp and egg is packed with protein and fiber, making it a filling and nutritious choice for dinner. It’s ready in less than 30 minutes and has all the savory, satisfying flavors you want from a comforting fried rice dish, without feeling like diet food. It’s perfect for busy weeknights, quick family dinners, or anytime you need a healthy meal without spending hours in the kitchen.

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Low-Carb Fried Cauliflower Rice with Shrimp & Egg Recipe

Prep Time: 15 min | Cook Time: 10 min | Serves: 4

Ingredients

+ 1 tbsp coconut oil
+ 3 shallots, diced
+ 2 garlic cloves, minced
+ 1 zucchini, grated
+ 1 red bell pepper, cut into small pieces
+ 1 cauliflower head, grated
+ 9 ounces (255 g) medium shrimp, peeled and deveined
+ 1 cup soybean sprouts
+ 1 tbsp tamari sauce
+ 1 chili pepper, seeds removed and thinly sliced
+ sea salt and freshly ground black pepper to taste

For serving
+ freshly squeezed lime juice
+ 4 fried eggs
+ 1 tbsp almonds, roughly chopped
+ fresh cilantro, finely chopped

Directions

To make the cauliflower rice: Remove the leaves from the cauliflower and break it into florets. Rinse well, then process in a food processor until it resembles rice. Alternatively, grate the florets using a box grater.

To make the fried eggs: Heat 1 tablespoon of ghee or butter in a sauté pan over medium high heat. Carefully crack the eggs into the pan and cook until the whites are golden and crispy around the edges and the yolks are cooked to your liking.

Melt the coconut oil in a large skillet over high heat. Add the shallots, garlic, zucchini, and bell pepper, and sauté for 3 to 5 minutes, until the vegetables begin to soften. Add the shrimp and cook for another 2 minutes. Stir in the cauliflower rice and cook for 3 minutes.

Remove from the heat, season with sea salt and pepper, and stir in the chili, bean sprouts, and tamari sauce. Toss well to combine.

Divide the cauliflower rice among four plates and squeeze fresh lime juice over each serving. Top with a fried egg and garnish with fresh cilantro and almonds, if desired. Enjoy!

Amount per serving