The Hook
Smoky garlic shrimp. Fluffy cauliflower “rice.” A sauce that ties it all together.
One skillet, and takeout night is officially cancelled.
Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4 | Protein: 26g | Net Carbs: 7g
Why You’ll Love This Recipe
- ⚡ 25 minutes, one skillet — faster than delivery
- 💪 26g protein per serving, low-carb and keto-friendly
- 🦐 Juicy jumbo shrimp with a golden garlic sear
- ❄️ Meal-prep hero — reheats beautifully all week
Quick Ingredient Overview & Easy Swaps
| Ingredient | Quantity | Quick Tip / Easy Swap |
|---|---|---|
| Riced cauliflower | 4 cups | Use frozen for convenience |
| Jumbo shrimp, peeled | 1 lb | Swap for chicken or tofu |
| Garlic, minced | 4 cloves | Jarred garlic works too |
| Eggs | 2 | Omit for egg-free |
| Coconut aminos | 3 tbsp | Sub low-sodium soy sauce |
| Sesame oil | 1 tbsp | Adds essential nutty flavor |
| Green onions | 3, sliced | Chives work in a pinch |
| Frozen peas and carrots | 1/2 cup | Skip for stricter keto |
| Avocado oil | 2 tbsp | Any high-heat oil works |
Pro Tips for Success
- 🥦 Pat cauliflower rice dry — soggy rice means a mushy stir-fry
- 🦐 Don’t overcrowd the pan when searing shrimp; cook in batches for a golden crust
- 🔥 High heat is key — this gives you that authentic wok-fried flavor
- 🍳 Push ingredients to the side to scramble eggs separately before mixing in
Step-by-Step Instructions
- Sear the shrimp: Heat 1 tbsp oil over high heat. Cook shrimp 2 minutes per side until pink and slightly charred. Remove and set aside.
- Sauté garlic: Add remaining oil, then garlic. Cook 30 seconds until fragrant, not browned.
- Cook the veggies: Add peas, carrots, and cauliflower rice. Stir-fry 5-6 minutes until tender but not mushy.
- Scramble the eggs: Push mixture to one side, crack in eggs, and scramble until just set.
- Combine everything: Mix eggs into the rice, add coconut aminos and sesame oil. Toss well.
- Add shrimp back in: Stir shrimp into the skillet until warmed through.
- Garnish and serve: Top with green onions and serve immediately, piping hot.
Storage & Reheating
- 🧊 Fridge: Store in an airtight container up to 4 days
- ❄️ Freezer: Freeze (without shrimp for best texture) up to 1 month
- 🔥 Reheat: Toss in a hot skillet for 3-4 minutes — avoid the microwave for best texture
Recipe Variations
- Extra Protein: Double the shrimp or add scrambled tofu
- Spicy Kick: Add sriracha or chili garlic sauce
- Vegan Version: Swap shrimp for crispy tofu, skip the eggs
- Gluten-Free: Already GF as written — just confirm your coconut aminos are certified GF
📋 Printable Recipe Card
Low-Carb Cauliflower Fried Rice with Jumbo Garlic Shrimp
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Servings: 4
- Calories: 320 kcal/serving
Ingredients:
- 4 cups riced cauliflower
- 1 lb jumbo shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 eggs
- 3 tbsp coconut aminos
- 1 tbsp sesame oil
- 2 tbsp avocado oil
- 1/2 cup frozen peas and carrots
- 3 green onions, sliced
Instructions:
- Sear shrimp in oil, 2 min per side. Set aside.
- Sauté garlic 30 seconds.
- Add veggies and cauliflower rice; cook 5-6 min.
- Push aside, scramble eggs.
- Mix in coconut aminos and sesame oil.
- Return shrimp to pan; toss to combine.
- Garnish with green onions and serve.
Nutrition (per serving): 320 kcal | 26g protein | 18g fat | 7g net carbs | 3g fiber