Easy Keto Shrimp Fried Rice Recipe (Low Carb, High Protein 10-Minute Meal)

There have been many days when I wanted to feel as though I cooked dinner myself, even if I was unable to spend hours in the kitchen. That’s exactly why I regularly serve this keto shrimp fried rice for dinner. It’s exactly what I crave after a long day of working – shrimp, aromatic garlic and ginger, veggies,s and that wonderful fried-rice taste.

This recipe was created on one of those evenings when my family had no other option but to rely on my quickness and creativity. Since then, this is the dinner I cook whenever I’m short on time or forget to plan. The hacks used in this recipe are purposeful and, frankly speaking, convenient and useful.

However, despite its speediness, this keto shrimp fried rice is tasty and satisfying.

Ingredients

For the Shrimp & Fried Rice

• Butter – 2 tbsp (28g)
• Shrimp, peeled and deveined – 1 lb (450g)
• Green onions – 4 full (60g)
• Garlic – 3 cloves minced (9g) or 1 tbsp garlic paste (15g)
• Ginger – 1-inch grated (10g) or 2 tsp ginger paste (10g)
• Mushrooms – 2 oz (57g), sliced
• Low-carb frozen stir-fry vegetables – 2 cups (250g)

I personally prefer mixes with asparagus, squash, mushrooms, and onions. Usually, I avoid mixes containing peas, carrots, or water chestnuts since it increases the carb content of this keto fried rice.

• Cauliflower rice – 4 cups (450g)

Pre-riced cauliflower is one of my favorite shortcuts while preparing the meal.

• Liquid aminos – ¼ cup (60ml/60g)

Liquid aminos substitute the flavor of soy sauce,e adding salty and umami flavors.

• White vinegar – 2 tbsp (30ml/30g)
• Sesame oil – 1 tbsp (15ml/14g)

Sesame oil will give the dish that characteristic nutty fragrance.

• Monk fruit sweetener – 1 tsp (4g), optional

This small amount helps balance out the savory taste.

• Eggs – 2 large (100g)

How to Cook Shrimp

First, heat a large skillet over medium-high heat. Add butter to it.

As it starts to foam, you will be able to appreciate the luxurious buttery smell filling the air. Once it’s completely melted, lay the shrimp on it, forming one flat layer.

I recommend purchasing frozen shrimp,p which is already peeled and deveined to save time. Tail-on or tail-off shrimp both suit this dish perfectly well.

Let them cook for about 30 sec on each side.

You will be able to hear the sound of bubbling when you lay them in the skillet. Shrimp will become pink and partially opaque, turning their tails up slightly.

Be careful not to overcook them, as you will need to return them to the skillet later.

Pro tip: Try to thaw the shrimp in the fridge the night before. While cold water is a good option if you don’t have time for it, it helps to maintain a better texture in the shrimp.

Take the shrimp out of the skillet, letting them sit on a separate plate.

Prepare the Aromatics

Cut green onions thinly while the sautéing is resting. Separately cut the white and green parts, leaving the latter aside for garnishing.

Afterwards, dice the white part of the onions into the skillet along with garlic and ginger.

The first garlic cloves falling into the hot butter immediately start producing an inviting smell. As ginger is added to the mix, there comes a subtle peppery fragrance.

Let it cook for about 30 sec.

I recommend buying garlic and ginger paste to simplify the process.

The first time I tried this recipe, I didn’t pay close attention to the ingredients. As a result, I burnt the garlic, making it unpleasantly bitter. Now, every time I cook it, I constantly move my spatula so that the garlic stays fragrant.

Now, add vegetables and cauliflower rice into the skillet.

There comes the moment that resembles making a delicious meal rather than a quick and easy dinner.

Mushrooms will become soft and turn darker in color, while the vegetables will brighten. Cauliflower rice will start shrinking as it cooks.

Pour in:

• Liquid aminos
• White vinegar
• Sesame oil
• Monk fruit sweetener, if needed

Mix all the ingredients well, coating them evenly.

By now, the smell coming out of the skillet is identical to the fried rice cooked at any Chinese restaurant. It is salty, nutty, and a bit tangy due to the addition of vinegar.

Let the mixture cook for 3-4 minutes.

To accelerate the process, you can cover the skillet briefly. You may also notice that there is a bit more moisture in the skillet.

Pro tip: To avoid the watery mixture, leave it uncovered for the last minute.

Add the Shrimp

When the vegetables become soft, add the shrimp to the skillet.

All ingredients should now look glossy, being thoroughly coated in the sauce. Shrimp will absorb part of the sauce,e becoming warmer and more fragrant as a consequence.

Mix carefully so that they won’t break.

This action takes about a minute.

How to Prepare the Eggs

Arrange all the shrimp and vegetables on the sides, creating a space in the center of the skillet.

Now break two eggs directly onto the space.

One of the best moments, which resembles the Chinese restaurant fried rice preparation. Let them sit for a minute or so.

In the skillet, you will be able to hear slight crackling around the edges. Egg whites will become opaque while yolks will remain soft and shiny.

Now it’s time to scramble the eggs, mixing them with all the other ingredients.

Thanks to eggs, you will have some creamy ribbons in your dish,h making the meal very pleasant to eat.

Pro tip: Do not scramble the eggs immediately after breaking them. Allowing them to sit for some time allows you to get bigger portions.

As a finisher, add the green onion tops.

The fresh scent of the green onion tops will brighten the whole composition.

Mistakes Not to Make

Overcooked Shrimp

The mistake: The shrimp were cooked for too long.
Why it happens: This kind of meat cooks very fast, plus continues cooking even after being removed from the heat source.
How to avoid it: Cook shrimp for only 30 seconds on each side and remove them from the skillet.

Burnt Garlic

The mistake: Garlic browned too much.
Why it happens: Garlic cooks very quickly over medium-high heat.
How to avoid it: Stir often and cook only until fragrant.

Watery Fried Rice

The mistake: There was too much liquid.
Why it happens: Both frozen vegetables and cauliflower release moisture when heated.
How to avoid it: Cook it uncovered for the last minute, trying not to crowd the skillet.

Too Many Carbs

The mistake: The mix contained peas or carrots.
Why it happens: Some of the mixes contain additional ingredients.
How to avoid it: Use a low-carb mix with mushrooms, squash, asparagus, or onions.

Ways to Modify the Recipe

Make It Spicy

Just add some red pepper flakes or a little bit of sauce, hot or not, before serving.

Use a Different Kind of Meat

Both chicken and steak will fit well in this recipe. Just adjust cooking times depending on the type of protein used.

Add More Crunch

Adding chopped cabbage or bean sprouts to the mix before serving will make the dish crisper.

How to Store & Reheat

Interestingly, this keto shrimp fried rice is quite easy to store.

• At room temperature: It should be consumed within 2 hours to stay safe.
• In the fridge: Keep it in an airtight container for up to 3 days.
• In the freezer: Keep it for up to 2 months.

To reheat, cook it in a skillet over medium heat with a dash of water or butter. Microwave cooking is another alternative, but it is less preferred.

I always serve this dish hot right after cooking it in order to preserve the perfect juiciness of the shrimp and the freshness of the green onions. While it’s quite satisfying to eat alone, sometimes I serve it with sliced avocados or cucumber salad.

There were many dinners rescued by this recipe. I hope it will prove itself useful to you as well.