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Being low carb doesn't mean you have to miss out on your favorite take-out food and this amazing Shrimp Fried Cauliflower Rice with Bacon recipe proves just that! Loaded with flavor and ready in about 30 minutes, it makes a great weeknight meal that everyone will love – even the picky kiddos! Paleo, Whole30, and keto-friendly options.
Looking for more low carb and keto shrimp recipe ideas? Give this Low-Carb Shrimp Louie Salad or Low Carb Chipotle Shrimp Burritos a try!
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MORE KETO & LOW CARB RECIPES
Keto Cajun Shrimp Alfredo | Keto Brazilian Shrimp Stew (Moqueca de Camaroes)
Is Chinese food Keto?
It can be a no go when you think about rice, noodles, deep-fried foods, sauces that contain sugar and cornstarch, etc
And, when we decide to eat healthier, take-out food is always the first on the chopping block.
Why?
Well, a lot of take-out food can contain ingredients that aren't the best. And, depending on what lifestyle you are living, it can just be a big no-no.
When I went keto several years ago I knew I would have to give up my favorite take-out food. Mexican and Asian. But, after living that way for a while I realized that I could make low carb versions of my favorite foods at home with keto-friendly ingredients that tasted as good, if not better, than the original dish!
That was my challenge with fried rice.
I actually had a double challenge with this recipe because my husband, who is definitely not keto, loves shrimp fried rice. It is his favorite take-out dish.
So now I am tasked with not only making fried rice that I would enjoy, and other low carb people, but it had to pass the husband test too!
I am happy to let you know that he not only loves this recipe, he told me that if I hadn't told him it was cauliflower rice we would never have known!
That my friends is the HUGE seal of approval in my mind. If a non-keto rice lover can't tell my low carb fried rice is cauliflower?
Ya, I will take my win!
INGREDIENTS NEEDED TO MAKE SHRIMP FRIED CAULIFLOWER RICE WITH BACON
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
Shrimp
Xanthan gum (can omit for Paleo)
Bacon
Cauliflower
Onion
Garlic
Eggs
Frozen peas and carrots (can omit for strict keto)
Green onions
Tamari (or Coconut Aminos)
Toasted sesame oil
Coconut oil
Pink sea salt
Fresh cracked black pepper
HOW TO MAKE SHRIMP FRIED CAULIFLOWER RICE WITH BACON
STEP 1
Toss the raw shrimp in a bowl with the xanthan gum. Allow the shrimp to sit for 10 minutes.
STEP 2
Place the cauliflower florets in a food processor and pulse until the cauliflower becomes the size of grains of rice
STEP 3
Cook the bacon in a large non-stick skillet, or wok, over medium heat until it renders. Remove, with a slotted spoon, to a paper towel-lined plate. Add the onions to the skillet and stir until they are translucent - 1-2 minutes.
STEP 4
Add the cauliflower and stir to mix with the onions evenly. Salt and pepper to taste. Cover your skillet and turn the heat down to medium-low—Cook the cauliflower for 10 minutes undisturbed. Cauliflower should be tender but not mushy. Turn the heat up to medium again and cook for another 5 minutes, only stirring once or twice. Transfer to a large bowl.
STEP 5
Heat 1 tablespoon of coconut oil in a large skillet (If reusing the skillet, wipe it clean) or wok over medium-high heat. Cook the shrimp in a single layer for 1 to 2 minutes, or until they begin to turn pink and opaque. Turn the shrimp over and continue to cook for another minute or two.
STEP 6
Remove the shrimp from the pan and onto a plate. Pour another tablespoon of oil into the pan and allow the oil to heat up.
STEP 7
Add the eggs to the pan, then add salt and pepper to taste and scramble. Remove the eggs from the pan and place them on the same plate as the shrimp.
STEP 8
Add another tablespoon of oil to the pan and crank the heat to medium-high. When the oil is hot, add the minced garlic and the white part of the green onion and cook until fragrant, about 1 minute.
STEP 9
Add the carrots and peas and stir, then add the cauliflower rice and mix well. Stir in the shrimp and eggs.
STEP 10
Add the tamari and sesame oil and stir to combine. Continue stirring until the cauliflower rice has heated up, about 3-4 minutes.
STEP 11
Remove from the wok and serve immediately.
FAQS ABOUT SHRIMP FRIED CAULIFLOWER RICE WITH BACON
Can I use a different protein?
Absolutely! This is great with pork or chicken (diced or ground). You can make it plain as well with just the veggies and no protein if you prefer. Any of these ways taste amazing!
My cauliflower rice always comes out mushy, what can I do?
It will depend on the temperature you cook it at, as well as what you cook the cauliflower rice with. If cooking alone, cook the cauliflower rice over medium heat with very little oil, for 3 or 4 minutes. In this recipe, we cook a bit longer but fried rice is a different texture from regular rice since it is normally made with leftover, or already cooked rice.
How should I store and reheat leftover Shrimp Fried Cauliflower Rice with Bacon?
To store - Allow any leftovers to cool before storing them in an airtight container for up to 5 days in the fridge or up to 2 months in the freezer.
To reheat - Heat a small amount of coconut oil over medium-high heat. Add the leftover cauliflower fried rice into the pan and stir the rice regularly until hot. If the rice is too dry, you can add a bit of water.
Last thoughts about Shrimp Fried Cauliflower Rice with Bacon
If I am completely honest with you, I was on the fence about cauliflower rice until I made this recipe.
I mean, I liked it and all, but wasn't in love with it and wasn't 100% convinced that cauliflower rice could take the place of regular rice in my favorite foods.
This recipe blew that all out of the water!
To this day this is my favorite cauliflower rice recipe (made with every protein under the sun) but it also opened the door for me to make different cauliflower rice recipes like Green Chile Cauliflower Rice, Copycat Chipotle Cilantro Lime Cauliflower Rice, Coconut Lime Cauliflower Rice, and this Mexican Cauliflower Rice.
Now I can't get enough of the stuff!
MORE KETO AND LOW CARB RECIPES
- Low Carb Quick and Easy Teriyaki Sauce
- Low Carb Sheet Pan Teriyaki Chicken and Vegetables
- Keto Chicken Satay with Spicy Peanut Sauce
- Keto Coconut Shrimp
- Keto Miso Ramen with Shrimp
- Almond Chicken
Shrimp Fried Cauliflower Rice with Bacon
Equipment
- 1 wok
Ingredients
- 1 pound medium shrimp peeled and deveined with tails removed
- 2 teaspoons xanthan gum (can omit for Paleo)
- 4 slices bacon chopped
- 1 head cauliflower (approx 1 1/2 pounds) stemmed and cut into small florets
- 1/2 onion diced
- 4 cloves garlic minced
- 4 eggs
- 1 cup frozen peas and carrots mix thawed (can omit for strict keto)
- 4 green onions chopped with white and green parts separated
- 3 tablespoons tamari (can use coconut aminos if Paleo or Whole30)
- 1 teaspoon toasted sesame oil
- 3 tablespoons coconut oil separated
- pink salt
- cracked black pepper
Instructions
- Toss the raw shrimp in a bowl with the xanthan gum. Allow the shrimp to sit for 10 minutes.
- Place the cauliflower florets in a food processor and pulse until the cauliflower becomes the size of grains of rice
- Cook the bacon in a large non-stick skillet, or wok, over medium heat until it renders. Remove, with a slotted spoon, to a paper towel-lined plate. Add the onions to the skillet and stir until they are translucent - 1-2 minutes.
- Add the cauliflower and stir to mix with the onions evenly. Salt and pepper to taste. Cover your skillet and turn the heat down to medium-low—Cook the cauliflower for 5 minutes undisturbed. Cauliflower should be tender but not mushy. Turn the heat up to medium again and cook for another 5 minutes, only stirring once or twice. Transfer to a large bowl.
- Heat 1 tablespoon of coconut oil in a large skillet (If reusing the skillet, wipe it clean) or wok over medium-high heat. Cook the shrimp in a single layer for 1 to 2 minutes, or until they begin to turn pink and opaque. Turn the shrimp over and continue to cook for another minute or two.
- Remove the shrimp from the pan and onto a plate. Pour another tablespoon of oil into the pan and allow the oil to heat up.
- Add the eggs to the pan, then add salt and pepper to taste and scramble. Remove the eggs from the pan and place it on the same plate as the shrimp.
- Add another tablespoon of oil to the pan and crank the heat to medium-high. When the oil is hot, add the minced garlic and white part of the green onion and cook until fragrant, about 1 minute.
- Add the carrots and peas and stir, then add the cauliflower rice and mix well. Stir in the shrimp and eggs.
- Add the tamari and sesame oil and stir to combine. Continue stirring until the cauliflower rice has heated up, about 3-4 minutes.
- Remove from the wok and serve immediately.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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