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Low-Carb Shrimp Meygoo Polo

4.5 stars, average of 23 ratings

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The good old shrimp and rice recipe made with a Persian twist. Here is my keto version of Shrimp Meygoo Polo, also known as Shrimp Pilaf!

It's the perfect weeknight dinner made in a few minutes with just a few fresh ingredients: cauliflower, shrimp, aromatics, all finished with warm middle eastern spices and a drizzle of extra virgin olive oil for heart-healthy fats.

If you don't have fresh garlic, use 1 teaspoon of garlic powder instead. You can optionally add about 1/2 teaspoon of saffron and some ginger powder for extra color and flavor.

This dish has a spicy kick! If you don't like spicy food and prefer it mild, use less cayenne pepper or leave it out completely.

Hands-on Overall

Serving size about 250 g/ 8.8 oz

Allergy information for Low-Carb Shrimp Meygoo Polo

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free

Nutritional values (per serving, about 250 g/ 8.8 oz)

Net carbs7.8 grams
Protein19.8 grams
Fat30 grams
Calories386 kcal
Calories from carbs 8%, protein 21%, fat 71%
Total carbs11.7 gramsFiber3.9 gramsSugars4.2 gramsSaturated fat11.5 gramsSodium1,271 mg(55% RDA)Magnesium56 mg(14% RDA)Potassium681 mg(34% EMR)

Ingredients (makes 4 servings)

  • 1 medium cauliflower, riced (620 g/ 1.4 lb)
  • 4 tbsp ghee or avocado oil, divided (30 ml)
  • 1 tbsp white vinegar or lemon juice (15 ml)
  • sea salt and black pepper, to taste
  • 1 small yellow onion, finely chopped (70 g/ 2.5 oz)
  • 4 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped (10 g/ 0.5 oz)
  • 1 lb shrimp peeled and deveined (450 g) or about 12 oz cooked shrimp (340 g)
  • 1 tsp unsweetened tomato paste
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper, or to taste
  • Optional: 1/4 tsp saffron and ground ginger
  • 4 tbsp extra virgin olive oil (60 ml/ 2 fl oz)


  1. Place the cauliflower in a food processor and pulse using the grating blade or the S blade and until it resembles a rice consistency.
  2. Grease a large pan with 2 tablespoons of ghee. Add the cauliflower rice and white vinegar and sauté for 5-7 minutes. Season with salt and pepper and use a spatula to transfer to a plate. Set aside.
    Low-Carb Shrimp Meygoo Polo
  3. To the same pan add the remaining 2 tablespoons of ghee and sauté the onion until golden brown. Stir in the garlic and cook for a minute.
    Low-Carb Shrimp Meygoo Polo
  4. Add tomato paste, turmeric, cumin, salt and cayenne pepper. Stir well to mix the ingredients. Optionally, add saffron and ginger.
  5. Add the raw shrimp and cook for about 3 minutes until the shrimp is cooked through but not overcooked. If you're using cooked shrimp, cook for just a minute to heat through. Add the chopped cilantro. Low-Carb Shrimp Meygoo Polo
  6. In a platter, mix the cauliflower rice and top with the shrimp. Drizzle with olive oil and serve. Low-Carb Shrimp Meygoo Polo
  7. To store, let it cool down and refrigerate for up to 3 days. Low-Carb Shrimp Meygoo Polo

Ingredient nutritional breakdown (per serving, about 250 g/ 8.8 oz)

Net carbsProteinFatCalories
Cauliflower, fresh
4.6 g3 g0.4 g39 kcal
0 g0 g15 g136 kcal
Wine vinegar
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Onion, brown (yellow), raw
1.1 g0.2 g0 g6 kcal
Garlic, fresh
0.9 g0.2 g0 g4 kcal
Coriander (cilantro), fresh
0 g0.1 g0 g1 kcal
Prawns, shrimp (raw, peeled)
0.5 g16.2 g0.9 g74 kcal
Tomato purée (paste, unsweetened)
0.1 g0 g0 g0 kcal
Turmeric, spices (dried, ground)
0.3 g0.1 g0 g2 kcal
Cumin, ground
0.2 g0.1 g0.1 g2 kcal
Pepper, cayenne, spices
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Total per serving, about 250 g/ 8.8 oz
7.8 g19.8 g30 g386 kcal

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Leili Malakooti
Graphic designer and Creative Foodie

Leili Malakooti

Leili is a Graphic designer and Creative Foodie! She is passionate about recipe development, food photography and food styling.

Leili is Persian and her creations are inspired by the rich, delicious and healthy recipes from her culture and birth country, Iran. She dropped 100 lbs eating keto and has been in ketosis for almost 4 years.

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Comments (8)

I didn’t have time to rice cauliflower, and I didn’t want to open a can of tomato paste for just a teaspoon.  So I substituted some sun-dried tomatoes in EVO.  Tasted wonderful and so easy! Can’t wait to try the full recipe next time!  Thank you for the creative and tasty dishes! Love keto and KetoDietApp!

I bet that was delicious! I love sun-dried tomatoes, they add such a nice flavour to seafood dishes.

This dish!  I can't wait to make it, it looks so amazing.  Though I do not have a platter like the one yours is pictured in...that thing is also beautiful - where did you find it?

Let me ask Leili! 😊

Hi dear, I hope you enjoy it.
I bought that platter from local antique shop😊

But of course haha! It’s beautiful, and I’m sure to enjoy this recipe!

Excellent recipe! I added half a cup of green peas in the pan once onions were sautéed and instead of shrimp I did a caribbean jerk seasoned chicken on a side. They complimented each other perfectly.

Thanks for the tips Ida, that sounds like a tasty twist!