Are you in search of a quick, nutritious, and delicious meal that fits perfectly into your busy lifestyle? Look no further! This Shrimp Fried Rice is your go-to recipe for a satisfying dinner that’s ready in just 25 minutes. With a whopping 33.7g of protein per serving, it’s perfect for anyone looking to hit their protein goals without compromising on taste. Let’s dive into why you’ll love this recipe and how you can whip it up in no time!
Why You’ll Love This Recipe
- Quick and Easy: This recipe takes just 25 minutes from start to finish, making it perfect for busy weeknights or when you’re short on time.
- High Protein: With 33.7g of protein per serving, this meal will keep you full and energized.
- Low Carb and Low Calorie: At only 301 calories per serving and using cauliflower rice instead of regular rice, this dish is great for those who are in a fat loss phase.
Here are the Main Ingredients you will need to Make this Shrimp Fried Rice
How to Make my Shrimp Fried Rice Step-by-Step
Heat the olive oil in a large skillet or wok over medium-high heat.
Add minced garlic and minced or pureed ginger, and sauté for 1 minute until fragrant.
Add the frozen mixed Asian vegetables to the skillet, and cook until tender, about 5-6 minutes.
Push the vegetables to one side of the skillet, and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
Stir in the cooked shrimp and frozen cauliflower rice, and cook for another 3-4 minutes, stirring frequently.
In a small bowl, mix together soy sauce, rice vinegar, and sesame oil. Pour the sauce over the cauliflower rice mixture, and toss to combine.
Stir in the sliced green onions and cook for an additional 2-3 minutes, allowing the flavors to meld together.
Season with Sriracha or chili flakes for extra heat, if desired.
Garnish with extra sliced green onions and sesame seeds before serving. Enjoy!
Recipe Notes & Modifications
- Shrimp: I like using Kirkland pre-cooked, tail-off shrimp for this recipe to save time.
- Vegetable Mix: The frozen vegetable mix used for this recipe was the Kirkland Asian Stir-fry blend, but any Asian style blend will work!
- Vinegar Substitution: If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
Nutrition Facts (per serving)
- Calories: 301 kcal
- Carbohydrates: 19.4g
- Protein: 33.7g
- Fat: 11.4g
- Fiber: 5.7g
If you love this recipe, you should also check out my Peanut Sauce and Vietnamese Summer Roll Recipes!
There is also a similar flavor profile in my Marinated Pineapple BBQ Chicken Skewers– this recipe is very popular!
If the convenience of this meal being under 30 minutes to make is what you are looking for, here are some other meals you can make in under 30 minutes!
This Shrimp Fried Cauliflower Rice is not only a breeze to make but also packed with nutrients that align with your health and fitness goals. Whether you’re a busy professional, a parent on the go, or someone who simply loves good food, this recipe is sure to become a staple in your kitchen. Enjoy the vibrant flavors and the satisfaction of a meal well-made!
If you give this recipe a try, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations!
Shrimp Fried Rice
4
Servings10
minutes15
minutes301
kcal370g
25
minutesTo track this recipe on My Fitness Pal, search TBB Shrimp Fried Rice
Keep the screen of your device on
Ingredients
500 g frozen cauliflower rice (about 4 cups)
400 g cooked shrimp, chopped (about 2 1/2 cups)- see note
500 g mixed Asian frozen vegetable mix (about 4 cups)-see note
4 cloves garlic, minced
2 tbsp minced/pureed ginger
60 ml soy sauce (1/4 cup)
30 ml rice vinegar (2 tbsp)
15 ml sesame oil (1 tbsp)
2 eggs, beaten
15 ml olive oil (1 tbsp)
Sriracha or chili flakes, to taste (optional, not included in macros)
2 green onions, sliced (plus extra for garnish)
Sesame seeds, for garnish (not included in macros)
Directions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic and minced or pureed ginger, and sauté for 1 minute until fragrant.
- Add the frozen mixed Asian vegetables to the skillet, and cook until tender, about 5-6 minutes.
- Push the vegetables to one side of the skillet, and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
- Stir in the cooked shrimp and frozen cauliflower rice, and cook for another 3-4 minutes, stirring frequently.
- In a small bowl, mix together soy sauce, rice vinegar, and sesame oil. Pour the sauce over the cauliflower rice mixture, and toss to combine.
- Stir in the sliced green onions and cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Season with Sriracha or chili flakes for extra heat, if desired.
- Garnish with extra sliced green onions and sesame seeds before serving. Enjoy!
Recipe Notes & Modifications
- I like using Kirkland pre-cooked, tail off shrimp for this recipe to save time.
- The frozen vegetable mix used for this recipe was the Kirkland Asian Stir-fry blend, but any Asian style blend will work!
- If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
Nutrition Facts
- Serving Size: 370g
- Total number of serves: 4
- Calories: 301kcal
- Carbohydrates: 19.4g
- Protein: 33.7g
- Fat: 11.4g
- Fiber: 5.7g
Did you try this Recipe?!
I would love to see your creation and thank you for trying this! Please tag me on instagram @thebalancedbitefoodie
Like this recipe?
Follow me on Pinterest @thebalancedbite
Follow my Facebook page!
Follow The Balanced Bite on Facebook
