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Shrimp Fried Cauliflower Rice with Bacon in a white bown on a white marble counter.

Shrimp Fried Cauliflower Rice with Bacon

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Asian, Chinese
Servings 4
Calories 429 kcal

Equipment

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

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.

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

Calories: 429kcalCarbohydrates: 17gProtein: 37gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 361mgSodium: 1214mgPotassium: 1000mgFiber: 6gSugar: 4gVitamin A: 3690IUVitamin C: 77mgCalcium: 159mgIron: 3mg
Keyword 30 minutes or less, american, Asian, bacon, cauliflower, gluten-free, Keto, keto recipes, kid friendly, Low Carb, Sugar-Free
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