Keto Shrimp Fried Rice Recipe [Grain-free, Paleo]
Shrimp fried rice on a keto diet? Why not? Don’t let shrimp prep deter you from this delicious alternative to your tired dinner standbys. It’s really stood the test of time!
Once this keto shrimp fried rice recipe has graced your table, you’ll likely want to make more shrimp recipes – this list should help!
The History of Fried Rice
Of course, there won’t be actual rice in our keto shrimp fried rice, but cauliflower does a fantastic job filling in for this ancient treasure.
Fried rice goes way back – so far back historians aren’t even sure when people started making this familiar concoction. It originated in the city of Yangzhou.
It was one of the original weeknight meals. The premise is you take some rice, onions and sometimes eggs and throw whatever else you have handy in the frying pan or wok.
Legend has it that fried rice was created to prevent waste. Instead of getting rid of cooked, but uneaten rice, you give it new life by adding some chopped veggies and meat – or in our case, seafood.
How to Prepare Shrimp
It may not be the most straightforward of sea creatures to prepare, but tasty shrimp are worth a little effort. You’ll be so happy you spent the time making this keto shrimp fried rice recipe as soon as you take the first bite.
I like to use kitchen shears to get the shell off. Just cut the top of the shell, stopping when you hit the tail. Peel back from both sides.
A gentle pull should remove the tail for you.
Next, grab a paring knife – it’s time to devein. Cut the shrimp along the back and look for a long dark string. That’s your vein; pull it out gently with your knife.
Note: Not all shrimp will have a vein.
Here’s a traditional shrimp fried rice recipe for those of you who might need/want it.
- 1/2 lb of shrimp (225 g), peeled and deveined
- 1/2 head of cauliflower (300 g)
- 1 carrot (50 g), diced
- 4 Tablespoons (60 ml) of avocado oil, to cook in
- 2 Tablespoons (30 ml) of gluten-free tamari sauce
- 1 teaspoon of sesame oil (5 ml)
- 2 cloves of garlic (6 g), finely chopped
- 2 spring onions (10 g), chopped for garnish
- Salt to taste
- Add avocado oil to a frying pan and sauté the shrimp until they’re cooked. Place on a plate to set aside.
- Break the cauliflower into florets, pat dry and food process into small rice-like particles. If it’s a bit wet, then squeeze out the extra water with your hands or a kitchen towel. This prevents the rice from turning into mush.
- In the same pan, cook the rice and the carrots until they’re tender (or to your liking). Then add the shrimp back into the pan.
- Add in the tamari sauce, sesame oil, garlic and sauté on high heat for 1-2 minutes. Add salt to taste.
- Divide between 2 plates, garnish with chopped green onions and serve.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 8 g
- Calories: 434
- Sugar: 5 g
- Fat: 33 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 25 g