Why You’ll Love This Recipe

Shrimp Cauliflower Fried Rice is a low-carb, nutrient-packed twist on classic fried rice, replacing traditional rice with riced cauliflower for a lighter, healthier meal. Juicy shrimp, colorful veggies, and savory seasonings come together in one skillet for a quick and satisfying dish that’s perfect for busy weeknights or meal prep. It’s flavorful, filling, and ready in under 30 minutes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cauliflower (riced)shrimp (peeled and deveined)eggssoy saucegarlicgingeronioncarrotspeasgreen onionssesame oilvegetable oil (or avocado oil)saltpepper

directions

Heat a large skillet or wok over medium-high heat and add vegetable oil.

Add the shrimp to the hot pan, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.

In the same skillet, add a bit more oil if needed and sauté diced onions, carrots, peas, garlic, and ginger until vegetables are tender, about 4-5 minutes.

Push the vegetables to one side and crack the eggs into the empty space. Scramble them until just cooked, then mix with the veggies.

Add the riced cauliflower to the pan and stir to combine. Cook for 5-7 minutes, allowing the cauliflower to soften and slightly brown.

Return the shrimp to the skillet and pour in the soy sauce and sesame oil. Stir everything together and cook for another 2 minutes.

Top with sliced green onions before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Use tamari or coconut aminos for a gluten-free version.

Add chopped bell peppers or mushrooms for extra vegetables.

Substitute shrimp with chicken, tofu, or tempeh for different protein options.

Spice it up with a dash of sriracha or red pepper flakes.

Include pineapple chunks for a sweet-savory tropical twist.

storage/reheating

Store Shrimp Cauliflower Fried Rice in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat or in the microwave until warmed through.For best texture, avoid freezing as cauliflower may become mushy upon thawing.

FAQs

Can I use frozen riced cauliflower?

Yes, just thaw and drain it well to avoid excess moisture in the pan.

Is this dish keto-friendly?

Yes, it’s low in carbs and fits well in a keto diet.

How do I prevent soggy cauliflower rice?

Cook over high heat and avoid overcrowding the pan to let excess moisture evaporate.

Can I use precooked shrimp?

Yes, just add it at the end and warm it through to avoid overcooking.

What size shrimp should I use?

Medium to large shrimp work best for even cooking and texture.

Can I meal prep this recipe?

Absolutely—make ahead and portion for up to 3 days of lunches or dinners.

What oil is best for stir-frying?

Neutral oils like vegetable, avocado, or canola work well.

How do I rice cauliflower at home?

Grate it on a box grater or pulse florets in a food processor until rice-sized pieces form.

Is it okay to skip the eggs?

Yes, but they add great texture and protein—consider adding tofu as a substitute.

Can I add sauce on top?

Sure! A drizzle of teriyaki, chili garlic, or yum yum sauce works great.

Conclusion

Shrimp Cauliflower Fried Rice is a quick, wholesome meal that doesn’t compromise on flavor. It’s a fantastic way to enjoy the taste of takeout with a healthy twist, and it’s fully customizable to fit your preferences. Perfect for lunch, dinner, or next-day leftovers, this dish is a go-to for anyone seeking a fast and nutritious meal.