Shrimp Cauliflower Fried Rice is a quick, flavorful, and low-carb twist on the classic takeout favorite. Packed with juicy shrimp, tender-crisp vegetables, and fluffy cauliflower rice, this dish is high in protein, full of flavor, and perfect for anyone following a keto, paleo, or gluten-free diet.
Why You’ll Love This Recipe
- Healthy, low-carb alternative to traditional fried rice
- Ready in under 30 minutes—perfect for busy weeknights
- Packed with protein and nutrients
- Easy to customize with your favorite veggies or spices
- Great for meal prep and reheats beautifully
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large shrimp, peeled and deveined
- Cauliflower rice (fresh or frozen and thawed)
- Eggs
- Carrots, diced
- Scallions (green onions), sliced and divided
- Garlic, minced
- Fresh ginger, minced
- Coconut aminos or low-sodium soy sauce
- Sesame oil
- Avocado oil or olive oil
- Salt and pepper
Directions
- Cook the shrimp:
Toss shrimp with salt and pepper. Heat oil in a large skillet or wok over medium-high heat. Cook shrimp for 12 minutes per side until pink and opaque. Remove and set aside. - Scramble the eggs:
In the same pan, add beaten eggs. Stir and cook until just set. Remove and set aside with the shrimp. - Sauté the vegetables:
Add more oil to the skillet if needed. Sauté diced carrots for 34 minutes until softened. Add the white parts of scallions, garlic, and ginger; cook for another minute. - Add cauliflower rice:
Stir in the cauliflower rice, soy sauce or coconut aminos, and sesame oil. Cook for 23 minutes until the cauliflower is tender. - Combine and heat through:
Return the cooked shrimp and eggs to the pan. Stir everything together and cook for 12 more minutes. - Serve:
Garnish with the green parts of the scallions. Serve hot.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Spicy: Add a dash of sriracha or red pepper flakes
- Vegetarian: Skip the shrimp and add edamame or tofu
- Pineapple twist: Add pineapple chunks for a sweet-savory combo
- Extra crunch: Top with chopped cashews or sesame seeds
Storage/reheating
- Storage: Store in an airtight container in the fridge for up to 4 days
- Freezing: Freeze for up to 2 months; thaw overnight before reheating
- Reheating: Reheat in a skillet or microwave until warmed through
FAQs
Can I use frozen shrimp?
Yes, just thaw them first and pat dry before cooking.
Is this recipe keto-friendly?
Yes, cauliflower rice and shrimp are both low in carbs.
Can I use frozen cauliflower rice?
Yes, just make sure to thaw and pat it dry to avoid excess moisture.
What’s a good soy-free substitute?
Use coconut aminos as a great soy-free and gluten-free option.
Can I make this ahead of time?
Yes, it’s perfect for meal prep and tastes great reheated.
What veggies can I add?
Try bell peppers, peas, mushrooms, or snap peas.
Do I need a wok?
No, a large skillet works just as well.
Can I use pre-cooked shrimp?
Yes, add them at the end just to warm through.
What kind of oil is best?
Avocado oil or sesame oil gives great flavor and works well at high heat.
How do I prevent soggy cauliflower rice?
Make sure to dry the rice well and cook over medium-high heat to evaporate moisture.
Conclusion
Shrimp Cauliflower Fried Rice is a fast, flavorful, and wholesome meal that’s easy to whip up and satisfying enough to keep you full. Whether you’re cutting carbs, meal prepping for the week, or just craving a healthy stir-fry, this dish checks all the boxes for a quick and nourishing dinner.
Description
Shrimp Cauliflower Fried Rice is a healthy, quick, and flavor-packed alternative to traditional fried rice. It’s loaded with tender shrimp, veggies, and fluffy cauliflower rice, all stir-fried with savory seasonings. Ready in under 25 minutes and perfect for a low-carb dinner or meal prep!
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1 pound large shrimp, peeled and deveined
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1 tablespoon sesame oil (or olive oil)
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3 cups cauliflower rice (fresh or frozen and thawed)
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1 cup mixed vegetables (peas, carrots, corn)
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2 eggs, beaten
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3 green onions, sliced
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3 cloves garlic, minced
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon oyster sauce (optional, for depth)
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Salt and pepper, to taste
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Red pepper flakes or sriracha (optional, for heat)
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Lime wedges and extra green onions, for serving (optional)
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Cook the shrimp:
Heat 1/2 tablespoon sesame oil in a large skillet or wok over medium-high heat.
Add shrimp, season with a little salt and pepper, and cook for 23 minutes per side, or until pink and opaque. Remove and set aside. -
Scramble the eggs:
In the same skillet, lower heat slightly and add the beaten eggs. Scramble until just set, then push to one side of the pan. -
Sauté the veggies:
Add remaining sesame oil. Toss in garlic, mixed vegetables, and cauliflower rice. Stir-fry for 45 minutes until tender and lightly browned. -
Add seasonings and shrimp:
Stir in soy sauce, oyster sauce (if using), and green onions. Return cooked shrimp to the pan and toss everything together. Stir-fry for another 12 minutes until hot. -
Serve:
Taste and adjust seasoning. Serve warm with extra green onions, lime wedges, or a dash of hot sauce if desired.
Notes
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Use pre-riced cauliflower to save time.
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Swap shrimp for chicken or tofu if preferred.
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Keeps well for up to 3 days in the fridge—great for meal prep!
