Craving fried rice but trying to stick to a low-carb or ketogenic diet? This keto shrimp fried rice recipe is the perfect solution! It offers a delicious and satisfying alternative to traditional fried rice, using cauliflower rice as a base to significantly reduce the carbohydrate content. This dish is quick, easy to make, and packed with flavor, making it a great option for a weeknight meal.
Why Choose Keto Shrimp Fried Rice?
This recipe offers numerous benefits:
- Low Carb: By substituting cauliflower rice for traditional rice, this dish drastically reduces the carbohydrate content, making it suitable for those following a keto or low-carb diet. One cup of cauliflower rice has only 1.8 grams net carbs!
- Quick and Easy: This recipe can be prepared in as little as 15-20 minutes, making it ideal for busy weeknights.
- Healthy: Packed with protein from the shrimp and nutrients from the vegetables, this dish is a healthy and balanced meal.
- Versatile: You can easily customize this recipe by adding your favorite low-carb vegetables or protein sources.
- Delicious: Despite being a healthier alternative, this keto shrimp fried rice is incredibly flavorful and satisfying.
Ingredients You'll Need
The ingredients for this recipe are readily available at most grocery stores, including Aldi. Here's what you'll need:
- Cauliflower Rice: The base of the dish, providing a low-carb alternative to traditional rice. You can use fresh or frozen cauliflower rice. Fresh cauliflower rice is often preferred because the frozen version can sometimes contain a lot of moisture. To make your own cauliflower rice, simply pulse cauliflower florets in a food processor until they resemble rice.
- Shrimp: The primary source of protein, adding a delicious seafood flavor. Jumbo shrimp, peeled and deveined, are a convenient option.
- Egg: Adds protein and richness to the dish.
- Vegetables: A mix of vegetables adds flavor, nutrients, and texture. Consider using frozen peas and carrots, diced carrots, celery, white and green sections of green onion, or a medley of stir-fry vegetables like asparagus, mushrooms, onions, green beans, and zucchini.
- Aromatics: Garlic, ginger, and green onions provide a flavorful base for the dish. Fresh ginger is recommended over powdered ginger.
- Sesame Oil: Adds a distinctive nutty flavor.
- Soy Sauce or Tamari: Adds a savory umami flavor. For a gluten-free option, use tamari. Coconut aminos can also be used as a substitute.
- Oil: Avocado oil, ghee, or canola oil can be used for cooking.
- Optional Add-ins: Bacon, cilantro, honey or a honey-substitute (to make it ketogenic, omit the honey), liquid aminos, white vinegar, monkfruit sweetener, red pepper flakes.
Step-by-Step Instructions
Here's how to make keto shrimp fried rice:
- Prepare the Egg: Heat a large nonstick skillet over medium heat. Coat with cooking spray or a little oil. Pour in the whisked egg and swirl to cover the bottom of the skillet. Cook until the egg sets, flip with a large spatula, and cook for 1 minute. Transfer to a cutting board and cut into 1-inch thin strips. Set aside.
- Cook the Shrimp: Thoroughly pat dry the shrimp. Place in a medium bowl and toss with some oil, salt, and pepper. Increase the heat to medium-high. Add the shrimp to the skillet and cook until just cooked through, about 1 minute per side. Transfer to a large clean bowl.
- Sauté the Vegetables: Heat some oil in the skillet. Add the carrots, celery, and white sections of the green onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Transfer to the bowl with the cooked shrimp.
- Cook the Cauliflower Rice: Add sesame oil to the skillet, then add the cauliflower rice. Cook for about 2 minutes, stirring constantly. Add the soy sauce (or tamari) and cook, stirring constantly, until the cauliflower is tender, about 3 minutes. If using frozen cauliflower rice, thaw it slightly before adding it to the pan. To prevent the cauliflower rice from getting soggy, avoid overcrowding the pan. Use a large pan or wok.
- Combine and Finish: Add the cooked carrots, celery, peas, and shrimp to the skillet with the cauliflower rice. Cook for 1 minute, stirring to combine. Remove from the heat and gently stir in the green sections of the green onion, scrambled eggs, and crumbled bacon (if using).
- Serve: Serve immediately, garnished with the green part of the scallions and additional coconut aminos or salt and pepper to taste.
Variations and Customizations
This recipe is highly adaptable to your preferences and dietary needs. Here are some ideas for variations:
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- Protein: Substitute shrimp with diced chicken breast, pork, tofu, or leftover cooked meat. Adjust cooking times accordingly.
- Vegetables: Add your favorite low-carb vegetables such as bell peppers, broccoli, zucchini, mushrooms, or spinach.
- Spice: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Sweetness: Use a touch of honey or a honey substitute, such as monkfruit sweetener, to balance the savory flavors.
- Flavor: Experiment with different sauces and seasonings, such as oyster sauce (if not strictly keto), fish sauce, or different types of vinegar.
Tips for Success
- Use a large skillet or wok: This will prevent overcrowding and ensure that the cauliflower rice cooks evenly.
- Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it, or it will become rubbery.
- Adjust seasonings to taste: Taste the dish as you go and adjust the seasonings to your liking.
- Pat dry the shrimp: This will help it to brown nicely in the skillet.
Serving and Storage
Serve this keto shrimp fried rice hot and fresh. It can be enjoyed as a main course or as a side dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving. You can also freeze it for up to a month, but be aware that the texture of the vegetables may change slightly upon thawing.
This dish is also suitable for meal prep. Divide the cooked dish into meal containers and store them in the fridge for a quick and nutritious meal throughout the week.
Frequently Asked Questions
Can I use fresh cauliflower instead of frozen cauliflower rice?
Absolutely! If you have fresh cauliflower, just pulse it in a food processor until it resembles rice. This will give you a fresh taste and texture.
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What can I substitute for shrimp if I have a seafood allergy?
If you're allergic to shrimp, you can use diced chicken breast, pork, or even tofu for a vegetarian option. Just make sure to adjust the cooking time accordingly to ensure it's fully cooked.
How should I store leftovers of this dish?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving. You can also freeze it for up to a month, just be aware that the texture of the vegetables may change slightly upon thawing.
Is this recipe suitable for meal prep?
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Yes! This keto shrimp fried rice is perfect for meal prep. Just divide the cooked dish into meal containers and store them in the fridge. You can easily reheat them for a quick and nutritious meal throughout the week.
Can I add more vegetables to this recipe?
Definitely! Feel free to add any of your favorite low-carb vegetables like bell peppers, broccoli, or zucchini.