Servings: 4 servings
Cook time: 10 minutes
Total time: 10 minutes
Ingredients
- 1lb Shrimp – deveined and shelled
- 2 tbsp Butter
- 4 Green onions – chopped (separate white and green)
- 3 Cloves garlic – minced
- 2 tsp Ginger (or ginger paste) – grated
- 2 oz Sliced mushroom
- 16 oz Cauliflower rice
- 2 cups Frozen asparagus(or other frozen vegetables) – stir-fry
- ¼ cup Soy sauce (or liquid aminos)
- 2 tbsp White sugar
- 1 tbsp Sesame oil
- 2 Eggs
- 1 tsp Monk fruit sweetener (optional)
Instructions
- In a large skillet over medium-high heat, melt the butter. Sauté the shrimp for 30 seconds on each side in the skillet. Then take it out and set it aside.
- Add the onions, garlic, and ginger whites to the same skillet. Cook until fragrant.
- Mix mushrooms, cauliflower rice, vegetables, liquid aminos, white vinegar, sesame oil, and monk fruit sweetener. Cook for 3-4 minutes or until vegetables is thoroughly heated.
- Place the shrimp back in the skillet. Make a hole at the center of the skillet by pushing aside the fried rice mixture to the sides. Crack the eggs in the center and cook until the edges turn white. Scramble the eggs along with the fried rice mixture.
Other Keto Shrimp Recipes
Nutrition Facts
Calories: 272kcal
Fat: 12.5g
Protein: 26.9g
Total Carbs: 11.1g
Net Carbs: 6.4g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Shrimp Fried Rice
This shrimp fried rice can be stored in the refrigerator for up to 4 days. Allow cooling before storing it in an airtight container to keep it fresh.