Low-Carb Fried Cauliflower Rice with Shrimp & Egg

If you’re trying to lose weight and don’t have a lot of time to cook, it’s always a good idea to have a few low-carb quick dinner recipes on hand. To eliminate the most frequent excuses people give to get off track, make sure you choose recipes that are quick and easy to prepare, and are also filling and flavorful.

This Low-Carb Fried Cauliflower Rice with Shrimp & Egg Dish is rich in both protein and fiber, which will keep you satiated and prevent any sneaky nighttime snacking! Dinner can be ready in less than 30 minutes, and you won’t feel like you’re missing out or on a diet. Recipes like this are real diet saviors, perfect for busy weeknights or when you have hungry mouths to feed.

Low-Carb Fried Cauliflower Rice with Shrimp & Egg Recipe

Prep Time: 15 min | Cook Time: 10 min | Serves: 4

Ingredients

+ 1 tbsp coconut oil
+ 3 shallots, diced
+ 2 garlic cloves, minced
+ 1 zucchini, grated
+ 1 red bell pepper, cut into small pieces
+ 1 cauliflower head, grated
+ 9 ounces (255 g) medium shrimp, peeled and deveined
+ 1 cup soybean sprouts
+ 1 tbsp tamari sauce
+ 1 chili pepper, seeds removed and thinly sliced
+ sea salt and freshly ground black pepper to taste

For serving
+ freshly squeezed lime juice
+ 4 fried eggs
+ 1 tbsp almonds, roughly chopped
+ fresh cilantro, finely chopped

Directions

To make the cauliflower rice: Remove the leaves from the cauliflower and break into florets. Rinse well and process in a food processor or grate using a box grater.

To make the fried eggs: Heat one tablespoon of olive oil over medium-high heat in a sauté pan. Carefully break the eggs into the pan and cook until the whites are golden and crispy at the edges and the yolk is cooked to your liking.

Melt coconut oil over high heat in a large skillet. Add shallots, garlic, zucchini, bell pepper and saute for about 3-5 minutes until the vegetables start to soften. Then add the shrimps and cook for another 2 minutes. Pour the cauliflower rice and cook for 3 more minutes.
Remove from heat, season with sea salt and pepper, and stir in chili, soy sprouts, and tamari sauce. Toss well.
Divide the cauliflower rice between four plates and squeeze lime juice on top. Serve each with a fried egg and garnish with fresh cilantro and almonds, as desired. Enjoy!

Amount per serving