Cauliflower Shrimp Fried Rice is my go-to recipe when I want something quick and healthy. I discovered this recipe during my health-conscious cooking journey, and it’s become a family favorite. The cauliflower gives the dish a rice-like texture while keeping it light and nutritious. The shrimp adds protein, and the vegetables bring color and crunch.
About the Recipe
This recipe swaps regular rice for finely chopped cauliflower, making it perfect for anyone watching their carbs or trying to eat more vegetables. The combination of shrimp, eggs, and fresh vegetables creates a filling meal that’s both healthy and tasty. The ginger-garlic paste and sesame oil give it an authentic Asian flavor that’ll make you forget you’re eating cauliflower.
Why You’ll Love This Recipe
This dish is super versatile – you can adjust the spice level, swap vegetables, or change the protein. It’s quick to make, uses simple ingredients, and cleanup is easy since it’s all made in one pan. The recipe is also great for meal prep – it stores well and tastes amazing the next day. Plus, it’s naturally gluten-free and low in calories.
Cauliflower Shrimp Fried Rice
Cooking Tips
– Chop the cauliflower into very small, rice-sized pieces
– Don’t overcook the shrimp – they should just turn pink
– Use high heat to get a nice sear on the vegetables
– Pat the shrimp dry before cooking for better results
– Keep stirring to prevent sticking
Serving and Storing Suggestions
Serves 3-4 people. Total prep and cooking time: 20 minutes. Store in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave. Serve hot with extra lime wedges and chili sauce if desired.
Similar Recipes
- Chicken Cauliflower Rice Bowl
- Vegetable Cauliflower Stir-Fry
- Shrimp and Broccoli Rice
Nutrient Benefits
This dish is packed with protein from shrimp and eggs, fiber from vegetables, and vitamins A and C from carrots and cauliflower. It’s low in calories but high in nutrients. The ginger and garlic offer immune-boosting properties, while sesame oil provides healthy fats.
Cauliflower Shrimp Fried Rice
Ingredients
- 125 gms Shrimps (peeled, deveined)
- 2 to 2 1/2 cups Cauliflower (finely chopped)
- 1/2 tsp Sesame Oil
- 1 Egg
- 1 1/2 tsp Olive Oil
- 2 tsp Ginger Garlic Paste
- 1 cup Cabbage (preferably Chinese Cabbage or regular ones will do, coarsely chopped)
- 1/2 cup Carrots (shredded)
- Sea Salt as per taste
- 1/4 Red Chilli Flakes
- 2 Spring Onions (finely chopped)
- Coriander Leaves
- Lime Wedges to serve
Instructions
- Break and lightly beat the egg.
- Heat sesame oil in a large pan over medium flame.
- Add the beaten eggs and stir gently until set.
- Remove and keep aside until cool.
- Cut into small pieces
- To the same pan, add olive oil.
- Add the ginger garlic paste and stir-fry for 10 seconds.
- Add the cabbage, carrots and cook for a minute.
- Add the finely chopped cauliflowers.
- Cook for 3 to 4 minutes or until soft and tender.
- Add the shrimps.
- Add salt and pepper powder.
- Stir well and cook until the shrimps are opaque.
- Add the eggs and spring onions.
- Cook for another minute or two.
- Garnish with coriander leaves.
- Serve with lime wedges.
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Frequently Asked Questions
Can I use frozen cauliflower rice?
Yes. Just thaw and drain it well before cooking. It might be a bit softer than fresh cauliflower but will still taste great.
How do I know when the shrimp is cooked?
Shrimp is cooked when it turns pink and curls into a loose ‘C’ shape. This usually takes 2-3 minutes per side.
Can I make this vegetarian?
Sure. Skip the shrimp and add tofu or more vegetables. The eggs can be left out too for a vegan version.
