This cauliflower shrimp fried rice recipe is the next best thing to the original take-out recipe.
It’s easy to make and faster than you can order out. In 20 minutes or less, you can enjoy a full serving of veggies and protein in a delicious meal kids and adults will love.
Cauliflower Fried Rice with Shrimp
Full of the classic flavors, this cauliflower fried rice with shrimp will be gone from everyone’s plate!
The cauliflower rice does its job of soaking up the savory stir-fry sauce, and the finished recipe delivers exactly what your tastebuds have been craving.
It’s one of those paleo and grain-free recipes you can confidently serve to ANYONE, rice lovers included.
Swapping traditional rice for cauliflower is a great way to get more vegetables into your daily meals since the cauliflower has nearly an identical taste and texture to rice in this recipe.
What I love about today’s recipe is that it’s not only a low-carb version of everyone’s favorite take-out recipe, 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.
Now that you know how to make cauliflower rice, you can use that as the base for other recipes, too, like Mango Shrimp Stir Fry. So good.
- Cauliflower rice: use storebought or make homemade cauliflower rice!
- Tamari: you can also use coconut aminos or soy sauce.
- Honey: just a touch to sweeten the sauce. Use agave or a keto substitute for lower-carb in the same amount.
- Ginger: use freshly grated ginger root or powdered ginger (⅛ tsp).
- Red pepper flakes: add a little heat, but you can leave these out.
- Sesame oil: a fragrant cooking oil that gives fried rice its toasty flavor and a classic staple in Asian-inspired recipes.
- Green onions: you’ll be using both the white and green parts.
- Frozen peas: the fundamental fried rice veggie.
- Carrots: use fresh carrots OR the frozen peas and carrots combo!
- Eggs: get scrambled and tossed with the fried rice ingredients.
- Shrimp: the protein of choice for this quick stir-fry meal.
Check the recipe card below for measurements and a printer-friendly option.
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.
How to Make Cauliflower Shrimp Fried Rice
Grab a wok or the largest skillet you’ve got, and let’s make this low-carb shrimp fried rice!
- Prepare the cauliflower rice
Place the cauliflower florets into a food processor and pulse to finely chop them into small pieces.
- Make the sauce
Whisk the tamari (or alternative), honey, ginger, and red pepper flakes in a small bowl.
- Sauté some veggies
Heat the sesame oil in a large skillet or wok over medium heat. Sauté the onion whites until fragrant, then add the frozen peas and carrots. Cook until heated through.
- Add the proteins
Move the veggies to one side of the skillet, add the whisked eggs, and scramble. Move the cooked eggs with the veggies, add the shrimp, and cook until they are pink and opaque.
- Toss it all together
Add the riced cauliflower to the wok or skillet, pour on the sauce, and stir to combine the ingredients as they cook. Once the cauliflower rice is tender, remove from heat and serve topped with green onions.
If you love watching how easy recipes like this come together fast, check out this video!
How to Prevent Cauliflower Rice from Getting Soggy
The best way to keep your cauliflower rice from getting soggy is not to overcrowd the pan as it cooks -make sure you use a large pan or wok. This way, the grains will get all toasty instead of steaming.
If you use frozen and thawed cauliflower rice, ring out the excess moisture/water through a clean dishcloth before adding it to the pan.
Don’t have shrimp, but want to make this fried rice tonight? I’ve got you covered with these simple swap-outs below!
Simply use one of these options instead of shrimp, and you’re all set for a delicious meal.
Chicken: if you want to make a chicken cauliflower fried rice, brown the chicken first, transfer it to a plate, cook the veggies, then add the chicken back to the skillet along with the cauliflower rice and sauce.
Steak: brown a pound of steak strips, transfer it to a plate, cook the veggies, then add the steak back to the skillet along with the cauliflower rice and sauce.
Tofu: slice the tofu into 1-inch cubes and cook the greased wok or skillet until crisp. Transfer the tofu to a plate, cook the remaining recipe ingredients, and add the tofu back to the skillet along with the cauliflower rice and sauce.
Storing and Reheating Leftovers
Leftover cauliflower fried rice can be saved inside an airtight container or zip bag and stored in the refrigerator for up to 3 days.
To reheat leftovers, place them in a microwave-safe dish, covered, and microwave for 1-2 minutes or until heated through, making sure to stir throughout.
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
- 1 large head cauliflower , or
- 6 cups cauliflower rice
- ¼ cup reduced-sodium tamari, coconut aminos, or soy sauce
- 1 tablespoon honey
- ½ teaspoon fresh ginger*, grated
- Pinch red pepper flakes
- 1 tablespoon sesame oil
- 1 bunch of 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
- Chop the cauliflower into smaller florets and place them in a food processor. Pulse to finely chop until it resembles rice, and set aside.
- In a small bowl, whisk together tamari, honey, ginger, and red pepper flakes, and set aside.
- In a large skillet or wok, over medium-high heat, heat up the sesame oil. Add in the onion whites and sauté for about a minute.
- Add the frozen peas and carrots, stir, and cook for about 2 minutes, or until heated through. Move the veggies to one side of the wok and add in the whisked eggs. Cook the eggs on the empty side of the pan, stirring with a spatula until cooked through. Add the shrimp, and cook, for about 2 minutes until they've turned pink.
- Add in the riced cauliflower and stir to combine. Pour the tamari sauce mixture over the top, stir, and cook for an additional 4 minutes, until the cauliflower has softened but has an “al dente” texture.
- Turn off the heat, sprinkle green onions over the fried rice, cover for a minute to soften, and serve.