Keto Vietnamese Shrimp and Cauliflower Fried Rice – A Delightful Mélange of Umami Flavors
Discover our mouthwatering Keto Vietnamese Shrimp and Cauliflower Fried Rice, a perfect combination of umami flavors and textures that will transport you straight to the bustling streets of Vietnam. This easy-to-follow recipe is perfect for lunch or dinner, and it's sure to impress your family and friends with its tantalizing aroma and presentation. Don't miss out on this delectable Keto-friendly dish, full of vibrant tastes and sensory appeal!
Allergens
Shellfish (Shrimp)
Ingredients
- 1 cup riced cauliflower (from one large head)
- 8 oz shrimp, peeled and deveined
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 3 tbsp olive oil or coconut oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add garlic and ginger, sautéing until fragrant, about 30 seconds.
- Add the riced cauliflower to the skillet, season with salt and pepper, and cook for 5 minutes or until softened.
- Stir in the diced red bell pepper and green onions, cooking for an additional 2 minutes.
- Remove the cauliflower mixture from the skillet and set aside. In the same skillet, heat another tablespoon of oil over medium high heat. Add the shrimp and cook until pink and opaque, about 3 minutes per side.
- Combine the cooked shrimp with the cauliflower rice in the skillet, tossing to mix well. Season with additional salt and pepper if needed.
- Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Chef’s Insight
To achieve a perfect sear on the shrimp, ensure that the skillet is hot before adding the shrimp.
Notes
For a burst of color and flavor, consider adding chopped cilantro or parsley to the dish. - The key to perfect shrimp is not overcooking them; remove from heat when they turn pink and opaque.