If you’re craving takeout-style fried rice but want a lighter, healthier version, this Cauliflower Fried Rice with Shrimp is a total game-changer. It’s low-carb, nutrient-packed, and ready in just 30 minutes—perfect for busy weeknights or meal prep.
By swapping traditional rice with cauliflower, you cut down on carbs while still enjoying all the flavors of classic fried rice. Paired with juicy shrimp and colorful veggies, it’s a satisfying meal that doesn’t skimp on taste.
Why You’ll Love This Dish
- Low-carb & keto-friendly – cauliflower rice keeps it light without sacrificing flavor.
- Quick & easy – ready in under 30 minutes with simple ingredients.
- Packed with protein – shrimp makes it hearty and filling.
- Customizable – swap in your favorite veggies or protein.
How to Make Perfect Cauliflower Rice for Stir-Fry
The secret to great cauliflower fried rice is texture. Here’s how to get it right:
- Rice it properly – pulse cauliflower florets in a food processor until rice-sized. Store-bought cauliflower rice works too.
- Cook out the moisture – sauté the rice in a dry pan to avoid sogginess.
- Pre-cook before stir-frying – this helps it stay fluffy and not mushy.
Tips for Cooking Shrimp
Shrimp cooks quickly, so timing matters:
- Choose medium or large shrimp for the best bite.
- Thaw properly – run frozen shrimp under cold water for 5–10 minutes.
- Season simply – garlic powder, salt, pepper, and paprika work beautifully.
- Cook hot & fast – just 2–3 minutes per side until pink and opaque.
Ingredients
- 1 medium cauliflower head (or 4 cups cauliflower rice)
- 12 oz shrimp, peeled & deveined
- 1 tbsp olive oil or sesame oil
- 2 cloves garlic, minced
- 1 small onion, diced
- ½ cup peas & carrots (frozen or fresh)
- 2 eggs, lightly beaten
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil (optional)
- Salt & pepper, to taste
- Green onions, for garnish
Step-by-Step Instructions
- Prepare the cauliflower rice – Rice fresh cauliflower in a food processor or use pre-made.
- Cook the shrimp – Heat oil in a large skillet, sauté shrimp 2–3 minutes per side until cooked through. Remove and set aside.
- Sauté the vegetables – Add onion, garlic, peas, and carrots to the skillet. Cook for 3–4 minutes until softened.
- Cook the cauliflower rice – Stir in the riced cauliflower, cooking 5–7 minutes until tender and lightly browned.
- Scramble the eggs – Push rice to one side, scramble eggs on the other side until fully cooked, then mix everything together.
- Combine & season – Add shrimp back to the skillet. Stir in soy sauce, sesame oil, and seasonings. Cook 2 minutes until heated through.
- Serve – Garnish with green onions and enjoy hot.
Variations & Add-Ins
- Extra veggies – add bell peppers, zucchini, broccoli, or mushrooms.
- Protein swaps – try chicken, beef, or tofu instead of shrimp.
- Spicy kick – add sriracha, chili flakes, or hot sauce.
- Low-sodium option – use coconut aminos instead of soy sauce.
Health Benefits
- Low in carbs & calories – perfect for keto or low-carb lifestyles.
- High in protein – shrimp keeps you full and satisfied.
- Rich in vitamins & fiber – cauliflower provides vitamin C, antioxidants, and gut-friendly fiber.
Cauliflower Fried Rice with Shrimp Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
- 1 medium cauliflower head (or 4 cups riced)
- 12 oz shrimp, peeled & deveined
- 1 tbsp olive oil or sesame oil
- 2 cloves garlic, minced
- 1 small onion, diced
- ½ cup peas & carrots
- 2 eggs, beaten
- 3 tbsp soy sauce or tamari
- 1 tbsp sesame oil (optional)
- Salt & pepper, to taste
- Green onions, for garnish
Instructions:
- Rice the cauliflower or use store-bought.
- Cook shrimp in oil until pink; set aside.
- Sauté onion, garlic, peas, and carrots for 3–4 minutes.
- Stir in cauliflower rice and cook 5–7 minutes.
- Push rice to one side, scramble eggs on the other, then combine.
- Return shrimp to skillet; add soy sauce, sesame oil, salt & pepper. Stir well.
- Garnish with green onions and serve hot.