Keto Vegetable and Shrimp Fried Rice
Welcome to the ultimate low-carb comfort food—Keto Vegetable and Shrimp Fried Rice! This vibrant, flavor-packed dish combines tender, juicy shrimp with cauliflower rice, making it a perfect keto-friendly alternative to traditional fried rice. Stir-fried with colorful bell peppers, zucchini, and a peas-and-carrots mix, this meal is bursting with fresh veggies and nutrients. Seasoned with aromatic garlic, ginger, coconut aminos, and nutty sesame oil, each bite is a harmonious blend of savory and umami flavors. The scrambled eggs add a delightful touch of richness, while the optional toasted sesame seed garnish elevates the dish to restaurant-level perfection. Ready in just 30 minutes, this quick and easy recipe is ideal for weeknight dinners or meal prep. Treat your taste buds to this healthy, low-carb, and gluten-free delight that's sure to become a family favorite!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 1 pound Shrimp, peeled and deveined
- 2 large Eggs
- 3 tablespoons Coconut aminos (or soy sauce substitute for keto)
- 2 teaspoons Sesame oil
- 2 teaspoons Minced garlic
- 1 teaspoon Grated ginger
- 4 stalks Green onions, sliced
- 1 medium Bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Frozen peas and carrots mix
- 2 tablespoons Avocado oil (or any keto-friendly oil)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Optional toasted sesame seeds for garnish
Instructions
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add another tablespoon of avocado oil. Stir in the minced garlic, grated ginger, and whites of the green onions. Cook for 30-60 seconds until fragrant.
Add the diced bell pepper, zucchini, and frozen peas and carrots mix. Stir-fry the vegetables for 3-4 minutes until they are tender but still slightly crisp.
Push the vegetables to one side of the skillet. Crack the eggs on the other side and scramble them. Mix the scrambled eggs into the vegetables once cooked through.
Increase the heat to high, and add the cauliflower rice to the skillet. Pour in the coconut aminos, sesame oil, salt, and black pepper. Stir everything together and cook for 3-4 minutes, allowing the cauliflower rice to absorb the flavors.
Add the cooked shrimp back into the skillet. Mix until evenly distributed and heated through, about 1-2 minutes.
Remove the skillet from heat and garnish with the greens of the sliced green onions and, if desired, toasted sesame seeds.
Serve immediately and enjoy your keto vegetable and shrimp fried rice!
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 3426 mg | 149% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 42.3 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 506 mg | 39% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4087 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
