Heat a large skillet or wok over medium-high heat. Add 1-2 tablespoons of the oil to the pan.
Add the shrimp to the pan and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the pan and set them aside.
In the same pan, add another tablespoon of oil if needed. Add the minced garlic and cook for about 30 seconds, or until fragrant.
Add the diced vegetables (bell pepper, green onions, and carrots) to the pan and stir-fry for 3-4 minutes until they start to soften. If you’re strict on keto, use fewer carrots or omit them.
Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until they’re mostly cooked through.
Add the cauliflower rice to the pan, along with the cooked shrimp.
Drizzle the soy sauce (or coconut aminos) and sesame oil over the ingredients. Stir everything together and cook for another 5-7 minutes, allowing the cauliflower rice to soften and absorb the flavors. Season with salt and pepper to taste.
Once the cauliflower rice is tender and well-mixed, remove the pan from the heat.
Serve your keto shrimp fried rice hot, garnished with fresh cilantro or parsley, if desired.
This keto-friendly version of shrimp fried rice eliminates traditional rice, replacing it with cauliflower rice to reduce the carb content. You still get the delicious flavors of the original dish while staying within the constraints of a ketogenic diet.