How To Make The Best Healthy, Low-Carb Shrimp Fried Rice
When ordering in Chinese food, you can never forget the shrimp fried rice.
It’s the perfect balanced meal; shrimp for protein, rice for carbs and all the little veggies.
But if you’re not a big fan of rice, you’re trying to go low-carb or you’re looking for a healthier homemade alternative, I wanted to offer up my healthier shrimp fried cauliflower rice recipe.
Did you know that shrimp is the most eaten seafood in America?
In fact, according to Web MD, “The average American eats about 4 pounds of the stuff every year!”
Thankfully, shrimp has a ton of health benefits. It is largely made up of protein and water and also contain vitamins and minerals such as:
Phosphorus
Copper
Zinc
Magnesium
Calcium
Potassium
Iron
Manganese
Shrimp also contains powerful antioxidants like astaxanthin which is known to help prevent wrinkles and lessen sun damage.
Did you know that National Shrimp Day is May 10th?
Cauliflower is also loaded with amazing health benefits as well.
It is high in fiber, which is good for digestive health and fullness.
It is also full of antioxidants that can help to fight inflammation and boost immune health.
By using cauliflower instead of rice, you can reduce the amount of carbs in your meal by 40 grams!
Amount of carbs in 1 cup of cauliflower: 5 grams
Amount of carbs in 1 cup of rice: 45 grams
Serves 2
Ingredients
2-3 cups Cauliflower rice, fresh
1 cup Broccoli, fresh
½ lb medium-sized pre-cooked Shrimp
2 large Eggs + ¼ cup egg whites
2 tbsp Sesame oil
½ Corn, fresh or frozen
½ cup Carrots, fresh + diced
2 to 3 green onions, trimmed and sliced into thin rounds
Sauce Mixture:
1/2 tbsp Garlic, minced
2 tsp Ginger, minced
3 tbsp Coconut aminos
2 tbsp Agave
1 tbsp Rice vinegar
½ tsp salt, or to taste
½ tsp black pepper, or to taste
Optional Add Ins:
Edamame
Beansprouts
Mushrooms
Snap Peas
Because I am in grad school and running a business, time is truly of the essence for me. So, I prefer to use a lot of pre-cut and frozen ingredients in my meals.
Pre-cut ingredients can be slightly pricier than their whole counterparts.
So, if you’d like to save some money and have the time to spare, you can always have a prep day where you cut up all the ingredients you plan to use during the week.
I love to do this while watching my favorite Hulu shows like Flea Market Flip or Superstore.
Directions:
Cook cauliflower rice in the microwave for 3-4 min (the number can vary depending on microwave wattage). Let cool.
Cook broccoli in the microwave for 3-4 min (the number can vary depending on microwave wattage). Set aside.
Take pre-cooked shrimp and thaw out according to directions. Set aside.
In a small bowl, whisk together the garlic, ginger, coconut aminos, agave and rice vinegar. Set aside.
In a small bowl, lightly whisk eggs and egg whites. Set aside.
In a large nonstick skillet, add the sesame oil, corn, carrots and broccoli and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the shrimp, cauliflower rice, green onions, sauce mixture, salt and pepper and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through.
Garnish with more green onion if desired.
Enjoy!
Recipe will keep for up to 5 days in an airtight container in the fridge. Reheat gently as desired.
If you like to add a little kick to your mean, feel free to garnish with a little sriracha. Nuts like almonds can also add a nice crunch.
If you’re looking to make this a protein packed meal, I would recommend adding in edamame and bean sprouts. Together, you can add an additional 17 grams of protein!
I hope you enjoy this recipe as much as I do!
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