Keto Shrimp Fried Rice
Published October 4, 2020 • Updated February 26, 2026
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I make this low-carb shrimp fried rice at least once a week. Cauliflower rice, jumbo shrimp, and a sesame-ginger sauce, all in one skillet in about 10 minutes.
I started making this keto shrimp fried rice when I needed a dinner that could actually hit the table in 10 minutes. Not “30 minutes” that turns into 45 once you count prep. Actually fast, one skillet, minimal cleanup.
The base is frozen cauliflower rice instead of white rice. One cup comes in at about 1.8g net carbs, and once you stir in the sauce and seasonings, the texture disappears into the dish. I’ve served this to people who didn’t realize it wasn’t regular rice until I told them.
For the sauce, I use liquid aminos over soy sauce because the umami hits harder without the extra sodium. If you prefer coconut aminos (for Whole30 or just taste preference), that works too. Add a splash more since it’s milder. I keep all three in my pantry and I reach for liquid aminos almost every time.
The monk fruit sweetener is optional, but I like what it does. It rounds out the sauce the same way sugar works in a takeout version, just without the carbs. If you don’t have monk fruit, skip it. The dish works fine without it.
The aromatics make the biggest difference here. Fresh ginger and garlic go in right after the shrimp comes out of the skillet, and they only need about 30 seconds to get fragrant. I use ginger paste when I’m in a rush and freshly grated when I have an extra minute. Both work.
The vegetables are flexible, and I go into detail below on what to grab and what to skip. The shrimp come from the freezer section, already peeled and deveined. The egg goes in last. The whole thing is built to be fast and forgiving, which is why it shows up on our dinner table every single week.
If you like quick dinners with an Asian twist, here are a few more I make regularly:
- Garlic butter shrimp (even faster, under 10 minutes)
- Egg roll in a bowl
- Beef and broccoli
- Chicken stir fry
I’ve been tweaking this since I started keto in 2012. Early versions used too much soy sauce, not enough ginger, and I was overcooking the shrimp by a mile. This version is the one that stuck. The balance of savory from the liquid aminos, warmth from the ginger, and the slight nuttiness of the sesame oil is right where I want it. My kids eat it without complaint, which in my house is the highest compliment a recipe gets.
Leftovers reheat well in a skillet the next day. The microwave works too, but the cauliflower rice softens. I toss it in a pan with a tiny bit of sesame oil to crisp things back up.
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Ingredients
2 tablespoons butter -
1 pound shrimp, peeled and deveined
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4 green onions, chopped with whites and greens separated
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3 garlic cloves, minced or 1 tablespoon garlic paste
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2 teaspoons freshly grated ginger or 2 teaspoons ginger paste
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2 oz sliced mushrooms
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16 oz cauliflower rice
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2 cups frozen asparagus stir fry or other frozen vegetable stir fry
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1/4 cup liquid aminos or soy sauce
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2 tablespoons white vinegar
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1 tablespoon sesame oil
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1 teaspoon monk fruit sweetener, optional
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2 egg
Step by Step Instructions
Step by Step Instructions
Cook shrimp in large skillet
Heat butter in a large skillet over medium high heat. Add shrimp to the skillet and saute for 30 seconds on each side. Then remove and set aside.
- Shrimp
Add & saute
Add whites of the onions, garlic and ginger to the skillet. Saute until fragrant.
- Green onion (whites)
- Garlic
- Ginger
Add & continue heating
Add in mushrooms, cauliflower rice, vegetables, liquid aminos, white vinegar, sesame oil and monkfruit sweetener. Cook for 3-4 minutes or until vegetables are heated through.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How do I prevent soggy cauliflower rice?
I cook the cauliflower rice straight from frozen, no thawing. Thawing releases a ton of water that makes everything mushy. I also make sure my skillet is hot before the cauliflower rice goes in, and I don't overcrowd the pan. If you're using fresh cauliflower, squeeze the riced pieces in a clean towel first to get the moisture out. I've done both ways and the frozen-straight-to-skillet method is more consistent.
Can I use coconut aminos instead of liquid aminos or soy sauce?
I keep all three in my pantry and I reach for liquid aminos most often because the umami is deeper without extra sodium. Coconut aminos work well if you're doing Whole30 or just prefer the taste, but they're milder. I add about 25% more when I swap them in. Soy sauce works too, though I find it saltier than I like in this particular dish.
How many net carbs per serving?
I can't give you one exact number because it depends on your vegetable mix and how much sauce you use. The cauliflower rice base is about 1.8g net carbs per cup. The shrimp are essentially zero. Most of the carbs come from your frozen vegetable blend, which is why I skip bags loaded with carrots and peas. With my usual ingredients, I estimate each serving falls in the 5-7g net carb range.
Can I use chicken instead of shrimp?
I've made this with diced chicken thighs and it works well. Cut them small (about 1-inch pieces) so they cook in 3-4 minutes. Chicken breast dries out faster, so if you go that route, pull the pieces as soon as they're cooked through. I still prefer shrimp because it cooks in under a minute and the texture pairs better with the sauce, but chicken is a solid swap.
Is this good for meal prep?
I meal prep this regularly. I divide it into glass containers and it keeps in the fridge for 3 days. When I reheat, I use a skillet with a little sesame oil rather than the microwave. The microwave works in a pinch, but the cauliflower rice gets softer. You can freeze portions for up to a month. The vegetables soften a bit when thawed, but the flavor holds up.
Can I make this Whole30 or Paleo?
I originally built this as a keto recipe, but the swap is easy. Use ghee instead of butter and coconut aminos instead of liquid aminos. Drop the monk fruit sweetener. That's it. Everything else stays the same. I've made the Whole30 version for friends doing a round and they couldn't tell the difference.
What vegetables should I avoid to keep carbs low?
I skip anything with a lot of peas, corn, carrots, or water chestnuts. Those add up fast. My go-to frozen mix has asparagus, mushrooms, onions, green beans, and zucchini. If I'm adding fresh vegetables, I stick with spinach, bell peppers, broccoli, or extra mushrooms. I always check the bag's ingredient list before buying because some "stir fry" blends sneak in high-carb fillers.
My husband always knows when rice is cauliflower, and he has made me cut more than one fried rice recipe over it. Made this on a Tuesday without saying anything. He finished the whole bowl and asked what place I ordered from. The sesame-ginger sauce is what does it, I think. Would scale back the vinegar just a little next time, but this is the first cauliflower rice dish that has passed his test.
Ha, the ordering test is the highest bar there is. On the vinegar, I'd drop to 1 tablespoon and taste before adding more. Easy to tip over with that one.
I've made cauliflower fried rice from two other recipes and both times I basically ended up picking out the shrimp and eating it over a pile of soggy vegetables that tasted nothing like rice. Made this expecting the same result. The sesame-ginger sauce is what got me. Something about the white vinegar in there cuts through everything and the whole skillet actually smells like takeout while it's cooking (I wasn't prepared for that). I'm giving it 4 stars instead of 5 because my cauliflower rice got a little watery, but I think I need to press it out before adding it to the pan. That's on me, not the recipe. Every other version I've tried has ended up in the trash or in a wrap to hide what it is. This one I ate straight from the pan.
Pressing helps a little but the thaw is the real problem. Straight from frozen, hot pan. Once that water's out it's out.
Never worked with cauliflower rice before and I had low expectations going in (rice is rice, right?). But the sesame-ginger sauce pulled everything together faster than I expected, and by the time I added the shrimp back in I could already tell this was going to work. The mushrooms absorb all that flavor from the liquid aminos in a way I didn't see coming. My one note is mine got a little watery, probably from the frozen veggies, so I'd drain those better next time.
The mushroom thing with the liquid aminos gets me every time. Draining the frozen veg helps - quick shake in the strainer, and make sure the pan is screaming hot before they go in.
Quick weeknight win. Used frozen shrimp and it was done in 12 minutes.
Frozen shrimp works great. Saves time and they still get a good sear if you pat them dry first.
I would have given a thumbs up but I don’t see where to do that at. So glad I found you. Wonderful recipe can’t wait to try it.
Ha, that's what the comment section is for. Hot skillet before the cauliflower rice goes in - that's the one thing that makes or breaks it.