Dinner
Cauliflower Fried Rice with Shrimp
75% fewer carbs than regular fried rice. Savory, satisfying, and ready in 20 minutes with zero blood sugar guilt.
10 Min
Prep Time
15 Minutes
Cook Time
3 Servings
NUTRITION:
260
Kcal
Calories
12
g
Carbs
26
g
Protein
3
g
Fiber
4
g
Sugar
10
g
Fat
520
g
Sodium
BLOOD SUGAR FRIENDLY SCORE
/ 100
92
EXCELENT
INGREDIENTS
4 cups cauliflower rice (fresh or frozen)
1 lb shrimp, peeled and deveined
3 eggs, beaten
1 cup frozen peas and carrots
3 tablespoons low-sodium soy sauce or coconut aminos
1 tablespoon sesame oil, 3 cloves garlic, green onions to garnish
Smart Swap
Soy Sauce Alternative: Use coconut aminos for a lower-sodium, soy-free option that tastes nearly identical.
Protein Options: Chicken breast, tofu, or edamame work beautifully in place of shrimp for variety.
INSTRUCTIONS
Cook Shrimp
Heat olive oil in a large wok over high heat. Add shrimp and cook 2-3 minutes per side until pink and cooked through. Remove and set aside.
Cook Eggs and Vegetables
In the same pan, add minced garlic and frozen peas and carrots. Cook 2 minutes. Push to the side, pour in beaten eggs and scramble until just set. Mix everything together.
Add Cauliflower Rice
Add cauliflower rice and low-sodium soy sauce. Toss everything together over high heat for 3-4 minutes until tender but not mushy.
Finish and Serve
Return shrimp to the pan. Drizzle with sesame oil, toss once more, and garnish with sliced green onions. Serve immediately.
10 Min
15 Minutes
Prep Time
Cook Time
3 Servings
Why this Recipe Works
Cauliflower has a GI of just 15 vs white rice at 72 — it will not spike your blood sugar.
Shrimp is virtually carb-free and provides complete protein — ideal for blood sugar management.
Sesame oil contains sesamol and sesamin — anti-inflammatory compounds beneficial for diabetics.
Ready in 20 minutes — faster than delivery and a fraction of the blood sugar impact.