Mar 29, 2023
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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.
I made this without the peas and carrots because my kids dad doesn’t like them but it was still yummy
I’m glad it was still a hit!
Amazing!! I love this recipe!! I only regret have is why it took me so long to try it! I will continue to have this as a must in my home. My kids are picky and the raved over it.
Success! -that your kids ate it and raved about it. Thank you for sharing this, Victoria!
I’m eating this right now. It’s the first time I’ve had cauliflower rice. I don’t mind it but I did use my own teriyaki sauce….So for all those reading this, follow the recipe!! Everyone that did loved it…I guess not any teriyaki sauce will do! Hopefully it’s be bigger the next day!
We use soy sauce as an ingredient to make Taiwanese beef noodle soup or marinate chicken drumsticks. We only put a little to keep the sodium down.
Can’t wait to try this recipe. I love to make stir fry. I would love to buy that wok.
We ate this last night. IT WAS SO GOOD!!!
All my dishes includes soy sauce, my easy peasy is fried eggs sunny side up with a bowl of hot steamy rice drizzled with soy sauce, perfecto!
Love Veg Manchurian. Your recipe looks great. Will have to try it out soon
Oh my gosh–I am so stoked about this post! I haven’t been able to replace my wok in over a few years due to budget. The metal started peeling away and nobody should eat out of that! I miss cooking spicy peanut chicken and noodle dishes out of it. My spicy peanut chicken, besides the peanut butter being the main ingredient, is nothing without soy sauce. The original recipe called for tamari, but back when they didn’t carry the type in my local grocer. The sauce is made up of garlic, ginger, soy sauce, sesame oil, peanut butter and chili oil. I use chicken thighs, bell peppers and top it of with scallions and crushed peanuts! You can easily add noodles and omit the poultry and add more veggies with this sauce. My favorite ‘take-out’ meal at home!
I forgot– water chestnuts go in this, too fir extra crunch! Can’t leave those out. When!
Congratulations! You have won the San-J prize pack and Wok! Check your inbox for an email from [email protected]
I am beyond grateful!! What a wonderful gift you have blessed me and my family with. I cannot wait to receive it!
Cashew chicken with celery/carrots/edamame/garlic/onion/liquid coconut aminos and Paired with quinoa equals burppp
Beef with broccoli and chicken stir fry.
I love making soysauce and honey-lemon oven baked chicken wings. Its easy and my family loves it! Season the wings with a little garlic and pepper, whisk the soysauce, honey and lemon juice and brush over the wings. And bake. Voila! Simple dinner!
Bless you for posting this recipe and soy sauce brand. I’m needing to go grain free and was puzzled about some of my favorite Asian dishes (chicken stir fry in particular).
We love stir fry. I found a gluten free recipe for the stir fry sauce and luckily all the ingredients are easy to find, plus a GF sit sauce. I usually just toss in veggies and put it over rice. We prefer a no meat version even though we are definitely meat eaters. Stir-fry is so easy to pull together and you can use any veggies you have on hand.
I ordered SanJ’s Korean bbq sauce and I stir-fried some beef with it last night. I am hoping to win a wok to make it a regular thing!! I’d love to see more recipes with Tamari. I tried it to make an Asian vinaigrette instead of soy sauce and it’s really good.
I made this for dinner and it was SO GOOD! Thanks for another winning recipe Laura
My favorite recipe is chicken Lo mein. I hope I win!
We love to homemade beef and broccoli.. We also live san-j products since they are gf! Thanks for the giveaway ❤
Love this recipe, no need to order in anymore!
I’m so glad you enjoyed it Sherri!
Made it today and everyone loved it. It’s a great alternative to store bought Chinese food and probably will make it again soon. Thanks for sharing the recipe!
Also for the contest, here’s one of my fave fried rice recipe. Enjoy ♥♥
I love to make sushi at home with soy & wasabi. I have had other gluten free soy sauces before, but will definitely give this one a try. Don’t have a wok, would sure love one to make this. My kids love fried rice!
Chow Mein noodles but I make cauliflower fried rice way more since it’s healthier! 🙂
My family loves honey soy salmon over barley! And I would love to have a wok!
I love to eat Shrimp fried rice, but like you said the rice always makes my tummy not feel too well. Can’t wait to try to make your recipe. Thanks for always sharing awesome recipes!
We do SO many Asian-inspired dishes….lettuce wraps, stir fry, Asian salad, homemade potstickers, sushi……. My family loves them all and they all use soy sauce. We also love to make a dipping sauce with soy sauce, Sriracha, and picked ginger.
HI! Just a heads up about the Cuisinart Wok. There are reviews on Amazon that the “tempered” glass lids are shattering in rather frightening ways. I am of the belief that you would not want to ever promote a potential hazard. Thank you for all your wonderful recipes! Merry Christmas to you and yours!
I read some of those reviews as well but still chose to buy it because a “wok” doesn’t really need a lid and I wanted a wok that didn’t have pesky teflon. I haven’t used the lid yet since covering veggies makes them soggy. but thank you for the heads up!
We love to make lettuce wraps!!!
Sheri Lyn Mix
We have just discovered wrapping ‘Asian’ ingredients in quickly blanched collard green or rainbow chard leaves. Usually glass noodles, avocado, red and yellow peppers, carrots, lettuce, crab, etc all in fine sticks and then generously dipped in a soy sauce, peanut butter, chili, garlic, sesame oil, hoisen, spicy sauce. Yum, messy, but YUM!
Our favorite Asian dish is Thai green curry with chicken. I make a big batch in the crock pot and the whole house smells delicious all day!
Recipe for wok contest—–Lettuce Wraps with Chicken
2 TBSP oil, 4 chicken breasts, 3 green onions, 1/4 cup minced water chestnuts, 1/4 cup sliced almonds, 6-8 lettuce leaves–we like Boston or Romaine
Sauce–1/4 cup water, 1 1/2 tsp corn starch, 1/3 cup soy sauce, 1/4 cup sugar, 1/4 cup vinegar (we like rice vinegar for this), 1 tbsp oil, 3 tsp sesame seeds (I like black sesame),1/2 -1 tsp red pepper flakes, 1 tsp chili oil, 1 tsp fresh ginger, grated with zester
Stir fry sauce: combine water and cornstarch and stir until cornstarch is dissolved. Add to other sauce ingredients in small saucepan over medium heat. Bring to boil, then reduce heat and simmer till thick. Set aside.
Heat oil in large skillet or wok over medium heat. Cook chicken till done, turning every couple of minutes. Remove to cutting board and slice into strips with a sharp knife.. Keep the pan hot. Put the chicken back in the same pan over medium/high heat and add water chestnuts. Heat for one minute. Add 5 Tbsp reserving rest as dipping sauce, stir fry sauce to chicken and heat for 2 minutes, stirring often-sauce should be bubbly. Add green onions and almonds and stir. Serve with carrot shavings to sprinkle on wrap. Yum!!
These sound amazing Judy!!!Good luck!
Our family loves fried rice! I can’t wait to prepare this recipe variation. Thank you!
beef and broccoli stry fry is our favorite soy sauce recipe
We love fried rice. I can’t wait to try this recipe. Thanks for sharing!
We stir fry veggies all of the time. Usually with chicken thighs or shrimp, fresh ginger, soy sauce, and a little sesame oil. My kids love to get involved and pick the veggies they want. My youngest has multiple allergies and we have found that stir fry is one of the easiest ways to create delicious, healthy meals that satisfy the whole family.
I love using San-J Tamari sauce in my stir-fry chicken and broccoli! I can’t wait to try this “fried rice” recipe. 🙂
Hands down, chicken with mixed veggies over white rice! My fave!
I make a quick “kinda” korean marinade / sauce and use to stir fry with ground chicken / turkey / beef and whatever veggies are on hand – it’s a crowd pleaser!
I’ve been thinking of getting a wok!
hi, Laura I’m a new subscriber . I’m so glad to have found your site as most of my grandchildren are sensitive to many ingredients that its hard to feed them good healthy food . So far recipes are bit hit with family children still getting use to change. I will try this soy sauce . Kids love chicken fried rice. Lets hope they will
love your recipe.
Thank you Angie! I am so honored that you are bringing my recipes into your kitchen! you can most certainly use chicken instead of shrimp in this recipe. Enjoy!
We love all types of stir fries and I’m definitely going to try this soy sauce.
I love mu shu pork at a restaurant, but it is almost as good when I make it at home 🙂
Great recipe, thanks!
Asian inspired shrimp anything stir fried with vegetables. Becouse of gluten issues I never can get Chinese takeout. So have to make it a lot.
Plain ole stir fry. Simple & delicious with dozens of alterations available to fit differing family tastes.
I LOVE beef and Broccoli!
I am seeing cauliflower used in so many dishes now. What a great idea for “rice”. Yum.
Love your recipes! I like making chicken stir fry with lots of veggies. Can’t wait to try this recipe with the cauliflower.
We love the San-J Tamari as well! Lemon Empress Chicken is our favorite soy sauce/wok recipe. Can’t wait to try this one.
Let me know how it comes out! 🙂
Me and my husband love homemade chicken fried rice.
This looks so WONderful that I’m rather annoyed with myself for passing over the cauliflower at the store, yesterday! Grrr…
May have to make a special trip. I think I might leave out the shrimp and pair this with my favorite: orange beef! YUM!!!
Next time at the store, double up on the cauliflower;) You will enjoy it that much!
Our family loves vegetable fried rice. We put in peas, carrots, broccoli,water chestnuts and pretty much any other veggie that is in the fridge. The best part is it makes plenty and with a growing eleven year old that is a plus!
I make pepper steak or chicken and broccoli stir fry. Also noodles — add soy sauce to the cooking water — then stir fry in sesame oil with garlic and ginger and top with an egg poached in the cooking water.
We love teriyaki chicken with plenty of broccoli, carrots and water chestnuts!
I love love love chicken with cashews!
We do lots of stir fry, and fried “rice”. Usually our sauce is fish sauce, ground pepper flakes, ginger, and crushed garlic; sometimes a little gluten free soy sauce too.
I love general tso chicken.
Love my pressure cooker sweet and sour pork with tamari!
I love to make stir fry recipes with fresh vegetables!! I whip up a stir fry sauce to put over it & my kids love it!
I don’t have a favorite recipe – it’s kinda whatever I have at the moment. But usually some broccoli, chicken, mushrooms… I keep forgetting we have water chesnuts! I like those!
I keep seeing cauliflower rice, but have yet to try it even though I want to. I did make mashed cauliflower recently, though 🙂
Keep trying. It gets easier to make with every try, and it is simple the first time too.
My family loves a chicken and veggie stir fry with a soy-peanut sauce. We are organic tamari fans as well. Have you tried roasting almonds with the tamari? They are amazing!!!
No, but what a terrific idea! Do you just toss the almonds around in the tamari? I must try.
I love brown rice noodle salad with chicken. I also make mock fried rice with cauliflower, but I have never tried it with shrimp! Sounds yummy.
Made this for a family of five in a regular pan will def have to try the wok !! It was still wonderful !!
Oh, this sounds yummy! I love cauliflower, but I haven’t riced it before. This recipe is on my must-make list. I really love pork-fried rice and would love to try it with cauliflower.
Our favorite lately is variants on Korean beef – we make a ground beef one that’s delicious and uses a lot of soy sauce ;).
I love cauliflower fried rice with Tamari and coconut aminos! Can’t wait to try this version!
I love beef and broccoli, as well as fried rice.
Loaded veggie fried rice 🙂
Looks like an easy one pot family meal with the wok. Easy way to get more veggies into the meal too.
I’ve been using San-J for years since we have gluten sensitive members in our family. Happy to see that one of my favorite recipe developers loves them too! Would love to see other uses for their sauce. Oh yeah, have you tried the Mongolian marinade? it rocks my world.
I like soy sauce on plain rice. I alway order my take out with plain rice. But soy sauce doesn’t always like me. The sodium really swells me up, so I have to eat it in moderation.
Anything Teriyaki and I am a happy camper! And takeout 🙂
I love all things sushi and lots of soy sauce!
This is so close to my moms recipe, but with rice of course. I cannot wait to make this for her to try.
Paleo takeout?!?! Yes please!
I bought the low sodium San-J over the weekend and made this for lunch today. it was SO GOOD! I had no idea that soy sauce isn’t really 100% soy sauce. Ugh. It pays to read the labels. Thanks Laura!
I use San-J all the time since we have a gluten sensitive family. It tastes so much better than regular soy sauce.
This looks so yummy. I would not miss the rice at all!
Love to fix chicken n vegs stir fried. Gotta have the hot sauce. Besides vegs. Add water chestnuts.
The shrimp fried rice would be gone shortly after prepared
Favorite recipe using soy sauce is my broccoli & tempeh stir fry. I’m trying your cauliflower recipe tomorrow!
We love homemade teriyaki chicken bowls!