Q1: Can I use frozen cauliflower rice instead of fresh?

Yes, you can use frozen cauliflower rice as a convenient alternative. Just make sure to thaw and thoroughly drain the frozen cauliflower rice before using in Step 5. Excess moisture can make the dish watery, so pat the cauliflower rice dry with paper towels. Frozen cauliflower rice works best if you spread it in the skillet and let it cook for 3-4 minutes, stirring occasionally to remove excess liquid and achieve a similar texture to fresh cauliflower rice.

Q2: How can I tell if the shrimp are fully cooked?

In Step 4, shrimp are done when they turn completely pink and opaque throughout, which typically takes 2-3 minutes per side. The color should change from translucent gray to a solid pink or white color. If you're unsure, use a meat thermometer - shrimp are safe to eat when they reach an internal temperature of 145°F. Avoid overcooking, as this can make the shrimp tough and rubbery. The shrimp should look plump and curl slightly when fully cooked.

Q3: What protein alternatives can I use if I don't have shrimp?

You can substitute the shrimp with other lean proteins that work well in a scramble. Diced chicken breast, turkey, or tofu are excellent alternatives that can be prepared similarly in Step 4. For chicken or turkey, ensure they're cut into small pieces and cooked until no longer pink in the center. If using tofu, press and drain it first, then cut into small cubes and cook until lightly browned. Adjust cooking time as needed, typically 3-4 minutes, to ensure the protein is fully cooked.

Q4: Can I make this recipe dairy-free and gluten-free?

This recipe is already naturally gluten-free and dairy-free. The ingredients listed (cauliflower rice, shrimp, egg whites, spinach, garlic, olive oil spray, salt, and pepper) do not contain gluten or dairy. Just be sure to check the labels of your specific ingredients, especially the olive oil cooking spray, to confirm no hidden allergens. The recipe follows Optavia diet guidelines and can be easily adapted for those with dietary restrictions without losing its core nutritional profile.

Cauliflower Rice Shrimp Scramble

This Cauliflower Rice Shrimp Scramble transforms your morning routine into a nutrient-dense, satisfying meal that perfectly aligns with Optavia's Lean & Green guidelines. By swapping traditional rice for tender cauliflower florets that have been riced to perfection, you'll enjoy all the comfort and texture of a classic breakfast scramble without the heavy carbohydrates. The dish combines succulent wild-caught shrimp with fluffy egg whites and vibrant fresh spinach, creating a protein-packed powerhouse that will keep you energized throughout your morning.

What makes this scramble truly special is its ability to deliver restaurant-quality flavor while remaining incredibly simple to prepare. The cauliflower rice provides a neutral, slightly nutty base that absorbs the savory flavors of garlic and the natural sweetness of the shrimp. Fresh spinach wilts into the mixture, adding iron and a pop of color, while the egg whites bind everything together in a light, fluffy scramble. Each bite offers varied textures—from the tender shrimp to the slightly crisp cauliflower rice—making this a breakfast that's as interesting as it is nutritious.

Perfect for busy mornings, this entire dish comes together in under 15 minutes, making it an ideal choice for meal prep or a quick weekday breakfast. The high protein content (over 30 grams per serving) helps maintain muscle mass and keeps you satisfied until your next meal, while the minimal carbohydrates support your weight management goals. This scramble proves that eating within Optavia guidelines doesn't mean sacrificing flavor or satisfaction—it's a delicious way to start your day with zero guilt and maximum nutrition.

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

18 minutes

None servings

285 calories

Fat 4.50g

Carbs 15.00g

Protein 45.00g

Ingredients

2 cups	cauliflower rice, fresh or frozen
5 oz	raw wild-caught shrimp, peeled, deveined, and chopped into bite-sized pieces
1/2 cup	egg whites, liquid
2 cups	fresh spinach, roughly chopped
2 cloves	garlic, minced
3 sprays	olive oil cooking spray
1/4 tsp	salt
1/4 tsp	black pepper, freshly ground
1 pinch	red pepper flakes (optional)
1 tsp	fresh lemon juice (optional)

Equipment

Cutting board

measuring spoons

measuring cups

paper towels

chef's knife

spatula

serving plate

large non-stick skillet

Anti-Inflammatory Diet

Supports anti-inflammatory principles with nutrient-dense ingredients like spinach, garlic, and shrimp, which provide omega-3 fatty acids and antioxidants that help reduce inflammation.

Ketogenic Diet

Ideal for keto with its low-carb cauliflower rice base, high healthy fat content from olive oil, and moderate protein from shrimp and egg whites. The recipe contains minimal net carbs and aligns perfectly with ketogenic macronutrient requirements.

Low-Carb Diet

Perfectly suited for low-carb diets, this recipe replaces traditional high-carb rice with cauliflower rice, keeping net carbohydrates extremely low while providing satisfying protein and flavor.

Optavia

Directly aligned with Optavia's Lean & Green guidelines, this recipe features lean protein (shrimp), abundant non-starchy vegetables (cauliflower rice, spinach), and controlled portion sizes with minimal added fats.

Instructions

Pat the shrimp completely dry with paper towels and season with salt and black pepper. Set aside on a plate.

1 min

Heat a large non-stick skillet over medium-high heat and spray with olive oil cooking spray (3 sprays).

1 min

Add minced garlic to the hot skillet and cook for 30 seconds until fragrant, stirring constantly.

3 min

Add the seasoned shrimp to the skillet in a single layer and cook for 2-3 minutes per side until pink and opaque throughout.

4 min

Add the cauliflower rice to the skillet with the shrimp and stir to combine. Cook for 3-4 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

1 min

Add the chopped spinach to the mixture and stir until wilted, about 2 minutes.

2 min

Pour the egg whites evenly over the cauliflower rice mixture. Let them sit undisturbed for 10 seconds, then gently scramble with a spatula, folding the eggs into the mixture until just set, about 1-2 minutes.

Remove from heat and season with remaining salt and black pepper. Add red pepper flakes and fresh lemon juice if desired.

Transfer the scramble to a plate and serve immediately while hot.

Cauliflower Rice Shrimp Scramble

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Ketogenic Diet

Low-Carb Diet

Optavia

Instructions

Frequently Asked Questions

Q1: Can I use frozen cauliflower rice instead of fresh?

Q2: How can I tell if the shrimp are fully cooked?

Q3: What protein alternatives can I use if I don't have shrimp?

Q4: Can I make this recipe dairy-free and gluten-free?