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This grain-free, cauliflower shrimp fried rice recipe is the best thing since you discovered the original version in your take-out menu. Did I mention it’s super easy to make? Check out this video:
How to Make Shrimp Cauliflower Fried Rice
Let me start by saying that I love a good fried rice recipe. I love rice. What I don’t always love is how it often makes my belly feel (especially the one at my favorite Asian restaurant) because the soy sauce contains wheat. But this recipe doesn’t have to since you can use coconut aminos or tamari.
Never heard that soy sauce contains wheat? Head straight to your pantry or fridge right now and check the ingredients in your soy sauce. More than likely, it contains wheat; unless you have my favorite soy sauce, San-J Tamari. I say my favorite because it’s brewed with 100% soybeans and no wheat and without any artificial preservatives, flavors, or colors. It's certified gluten-free, and Non-GMO Project verified. San-J Tamari tastes richer, smoother, and it provides a more complex flavor to any recipe than regular soy sauce.
Shrimp Fried Cauliflower Rice Ingredients
What I love about today’s recipe is that it’s not only a low-carb version of my favorite take-out version, but it’s also gluten and grain-free. This delicious cauliflower fried rice is so convincing; you won't even miss the rice! You can eat your fill without the guilt! And if you need to make it ultra-low carb and keto, you can use a honey substitute that has a low glycemic index.
No, this is not a fried rice recipe with chunks of cauliflower in it, but a dish using cauliflower as (or in place of) the rice. I promise you'll be shocked at how good it is plus you’ll get an extra serving of veggies! It’s a win-win. If you’ve never done it before, I’ll teach you how to make cauliflower rice here. It’s super easy!
Now that you know how to make cauliflower rice, you can use that has the base for other recipes too, like Mango Shrimp Stir Fry. So good.
Can You Use Frozen Shrimp Instead of Fresh
Absolutely! Frozen shrimp will perform the same as fresh shrimp in any recipe. However, I highly recommend thawing them first, since frozen shrimp tend to hold a lot of water and will make your dish runny.
Where to Buy Shrimp Year-Round
I always try to keep my freezer stocked with favorite ingredients that I knew my family will love. From time to time I make an online order to receive high-quality shrimp to stock my freezer for all my favoriote shrimp recipes.
I love that fresh shrimp can come straight to my door all year round with Fulton’s Fish Market. You can check out where I order here.
How to Defrost Shrimp
The best way to defrost shrimp is to let it thaw overnight in the fridge. For a quick thaw, take the shrimp out o fthe package, place them in a strainer, and run cold water into the bowl while the excess water goes down the drain.
From freezer to pan, frozen shrimp should be ready to cook in about 10 to 15 minutes.
I do not recommend thawing out shrimp in the microwave. The microwave will cook your shrimp and make them chewy.
What I love about this recipe is that it is just like the fried rice we all love, it tastes better the next day, and sometimes the day after that, when the Tamari flavors have assimilated into all the ingredients. And of course, I get to put my favorite Wok to use and feel like I’m a take-out chef right at home.
Tamari soy sauce can be used in the same way as regular soy sauce. Unlike regular soy sauce, the Tamari flavor does not flash off under high temperature. Tamari is a great flavor enhancer for any cuisine, and it is very versatile. Use it as a stir-fry sauce, marinade, glaze, dressings, and more. The possibilities are endless.
I often serve leftovers of this fried rice topped with a fried egg, making it the ultimate revamp of this original recipe.
This recipe is a mind-blowing option for low-carb dieters, gluten, and grain-free eaters, and for the rest of us who want to eat quick and healthy homemade meals. If you are looking for more healthy meal options that your family will love, I’d love to give you a sample of my Family KickStart program. The program is 30 days of meal plans and recipes to help your family eliminate processed foods and eat better, together. Every last Breakfast, Lunch, Dinner and Snack has been picky-eater approved (just like this recipe) and is perfect for busy families. Try KickStart here!
If you are looking for more family-friendly shrimp dinner ideas check out this post! Now, on to today’s recipe.
Cauliflower Shrimp Fried Rice
Ingredients
- 1 large head cauliflower, or
- 6 cups cauliflower rice
- ¼ cup reduced Sodium Tamari, coconut aminos, or soy sauce
- 1 tablespoon honey
- ½ teaspoon grated fresh ginger, or ⅛ teaspoon ground ginger
- Pinch red pepper flakes
- 1 tablespoon sesame oil
- 1 bunch green onions, chopped, whites separated from greens
- ½ cup frozen peas
- ½ cup carrots, cubed
- 3 eggs, beaten
- ½ pound shrimp, thawed, peeled and deveined
Instructions
- Chop cauliflower into chunks and place in a food processor. Pulse to finely chop until it resembles rice, set aside.
- In a small bowl, whisk together San-J Tamari, honey, ginger, and red pepper flakes; set aside.
- In a large skillet or wok, over medium-high heat, heat up sesame oil. Add in the white part of the onions and sauté for about a minute. Add frozen peas and carrots, stir, and cook to heat through for about 2 minutes. Move veggies to one side of the wok and add in beaten eggs. Cook eggs on one side of the pan, moving the mixture around as it cooks until cooked through. Add shrimp, and cook, for about 2 minutes until they've turned pink.
- Add in riced cauliflower and stir to combine. Pour the Tamari sauce mixture over the top, making sure to distribute evenly throughout and cook for an additional 4 minutes, until cauliflower has softened but has an "al dente" texture. Turn off heat, sprinkle green onions, cover for a minute to soften, and serve.
Notes
Nutrition
This post is sponsored by San-J. Thank you for supporting my work.
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