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Cauliflower Fried Rice with Shrimp

Featured in Hearty Main Courses.

Sauté shrimp, then vegetables, add cauliflower rice and cook until tender, scramble eggs, combine everything with soy sauce and seasonings, serve in 30 minutes for a quick, low-carb alternative to traditional fried rice.
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Ranah
Updated on Sun, 23 Mar 2025 19:02:13 GMT
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Cauliflower Fried Rice with Shrimp | bakeitgood.com

I stumbled across this recipe last year when I was trying to cut back on carbs but still craving my usual takeout favorites. After a few disappointing "healthy" recipes that left me unsatisfied, this cauliflower fried rice was a revelation - it actually tasted good enough that I didn't miss the real rice. Now it's in my regular dinner rotation, especially on weeknights when I want something quick but still nutritious.

Last month my friend who swears she hates cauliflower came over for dinner. I served this without mentioning the switch from rice, and she was halfway through her second helping before she realized what she was eating. That's when you know you've found a winner!

Simple Ingredients

  • Cauliflower - The low-carb star that mimics rice surprisingly well
  • Shrimp - Adds lean protein and cooks in minutes
  • Eggs - Creates those signature scrambled bits essential to good fried rice
  • Frozen peas and carrots - Convenience veggies that add color and nutrition
  • Garlic and onion - The aromatic base that builds flavor
  • Soy sauce - Provides that umami punch that makes it taste like takeout
  • Sesame oil - Just a touch adds authentic flavor
Easy Cauliflower Fried Rice with Shrimp Recipe Pin it
Easy Cauliflower Fried Rice with Shrimp Recipe | bakeitgood.com

I tried making this once with broccoli rice when I was out of cauliflower. While edible, it didn't have the same neutral base that makes cauliflower such a good rice substitute. Some vegetables are just better suited for certain roles!

Easy Preparation

Cauliflower Prep
The big trick here is getting the cauliflower texture right. Too fine and it turns mushy; too coarse and it doesn't mimic rice. I pulse it in my food processor just until it resembles coarse rice grains, being careful not to over-process. When I'm really pressed for time, pre-riced frozen cauliflower is a decent shortcut.
Moisture Control
The key to avoiding soggy "rice" is cooking the cauliflower in a dry pan first to remove excess moisture. I stir it frequently over medium-high heat until it starts to look a bit drier - about 5 minutes. This extra step makes all the difference in the final texture.
Shrimp Speed
Shrimp cooks incredibly fast - overdo it and you've got rubber. I cook it just until it turns pink and opaque, then immediately remove it from the pan. It goes back in at the very end just to warm through, which keeps it tender and juicy.
Hot Pan Technique
For that authentic fried rice feel, a really hot pan is essential. This creates those little caramelized bits that add flavor. I use a large cast iron skillet or wok if I have one clean, cranked up to medium-high heat.
Egg Integration
Instead of making a separate omelet, I push the vegetables to one side of the pan and scramble the eggs directly in the empty space. Once they're cooked, I mix everything together. This saves a dish and adds that authentic fried rice texture.

My first attempt at this recipe was nearly ruined when I tried to cook everything at once in a too-small pan. The cauliflower steamed instead of fried, and the whole thing turned into a mushy mess. Now I cook in batches if needed, and the texture is spot-on every time.

Serving Suggestions

This dish is substantial enough to be a complete meal on its own, but sometimes I add a side of miso soup or a simple cucumber salad when I want something more.

For entertaining, I serve it family-style in a big bowl with extra scallions, sesame seeds, and little dishes of sriracha and extra soy sauce so people can adjust to their taste.

If I'm meal prepping, I portion it into containers for grab-and-go lunches throughout the week. It reheats surprisingly well in the microwave without getting soggy.

Easy Variations

While shrimp is my favorite protein for this dish, it works with just about anything. Leftover rotisserie chicken, diced tofu, or even a fried egg on top all make great alternatives depending on what I have on hand.

For a vegetable boost, I sometimes add diced bell peppers, mushrooms, or zucchini. Just keep the pieces small and consistent so they cook at the same rate.

When I'm craving something spicy, I add a dollop of chili garlic sauce or sriracha directly to the pan during cooking. The heat infuses throughout the dish, making each bite gradually warmer.

Cauliflower Fried Rice with Shrimp Recipe Pin it
Cauliflower Fried Rice with Shrimp Recipe | bakeitgood.com

Frequently Asked Questions

→ Can I use frozen cauliflower rice?
Absolutely! Frozen cauliflower rice works perfectly in this recipe. You may need to cook it a bit longer to evaporate excess moisture, and it's best to thaw and drain it first for optimal texture.
→ What can I substitute for shrimp?
This versatile recipe works well with chicken, beef, tofu, or even just more vegetables for a vegetarian version. Just adjust cooking times accordingly for your protein of choice.
→ How can I make this recipe completely gluten-free?
Simply substitute regular soy sauce with tamari or coconut aminos, which are gluten-free alternatives that provide similar flavor profiles.
→ Is cauliflower rice healthier than regular rice?
Cauliflower rice is lower in calories and carbohydrates than regular rice, making it a good option for those following low-carb or keto diets. It's also rich in vitamins, minerals, and fiber.
→ Can I meal prep this dish?
Yes! This dish keeps well in the refrigerator for up to 3 days. For best results when reheating, use a skillet rather than a microwave to help maintain the texture of the cauliflower rice.

Low-carb Asian-inspired dinner

A lighter take on traditional fried rice using cauliflower instead of grains, packed with succulent shrimp, vegetables, and Asian-inspired flavors for a quick and nutritious meal.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Seham

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Asian

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 medium cauliflower head or 4 cups cauliflower rice
02 12 oz. shrimp, peeled and deveined
03 2 tablespoons olive oil or sesame oil, divided
04 2 cloves garlic, minced
05 1 small onion, diced
06 ½ cup frozen peas and carrots (or fresh if preferred)
07 2 eggs, lightly beaten
08 3 tablespoons soy sauce or tamari (for gluten-free)
09 1 tablespoon sesame oil (optional)
10 Salt and pepper to taste
11 Green onions for garnish (optional)

Instructions

Step 01

If using a whole cauliflower head, cut it into florets and pulse in a food processor until it resembles rice-sized pieces. If you don't have a food processor, you can grate the cauliflower using a box grater. Alternatively, use pre-made cauliflower rice to save time.

Step 02

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Be careful not to overcook them as they can become rubbery. Remove the shrimp from the skillet and set aside.

Step 03

In the same skillet, add another tablespoon of oil. Add the diced onion and minced garlic, cooking until fragrant, about 1 minute. Add the frozen (or fresh) peas and carrots and sauté for 3-4 minutes until softened.

Step 04

Add the cauliflower rice to the skillet with the vegetables and cook for 5-7 minutes, stirring occasionally. The cauliflower should become tender and start to brown slightly. Make sure to cook it thoroughly to avoid a soggy texture.

Step 05

Push the cauliflower mixture to one side of the skillet to create an empty space. Pour the beaten eggs into this space and scramble until fully cooked, about 1-2 minutes. Once cooked, mix the eggs with the cauliflower rice.

Step 06

Return the cooked shrimp to the skillet and add the soy sauce, sesame oil (if using), salt, and pepper. Stir everything together well and cook for another 2 minutes until all ingredients are heated through and the flavors have combined.

Step 07

Remove from heat and garnish with sliced green onions if desired. Serve hot as a complete meal or as a side dish.

Notes

  1. For a spicier version, add sriracha sauce or red pepper flakes to taste.
  2. You can customize this dish with other vegetables like bell peppers, broccoli, or mushrooms.
  3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Tools You'll Need

  • Food processor or box grater (if preparing fresh cauliflower rice)
  • Large skillet or wok
  • Spatula
  • Knife and cutting board
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish (shrimp)
  • Contains eggs
  • Contains soy (soy sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 270
  • Total Fat: 12 g
  • Total Carbohydrate: 15 g
  • Protein: 24 g