Skip the takeout and whip up this Cauliflower Fried Rice with Shrimp at home. It's low-carb, high-protein, and on your dinner table in 30 minutes. Perfect for busy weeknights when you want something quick, healthy, and packed with flavor!
Whenever the craving for takeout hits but I still want to keep things light, I reach for Cauliflower Fried Rice with Shrimp.
The secret to amazing fried rice? Prep! Have all your ingredients chopped, measured, and ready to go, because once the skillet gets hot, the dish comes together in minutes.
Not only is this recipe a dream for anyone watching their carbs, it's also grain-free, Paleo, and Whole30 friendly.
Cauliflower rice is the star here, giving you the classic fried rice texture while keeping this light and nutritious. (Psst...If you love cauliflower rice as much as I do, don't miss my Coconut Cauliflower Rice for another delicious spin on this veggie!)
And if shrimp is your thing, you'll definitely want to check out my Shrimp Scampi without Wine and Whole30 Dynamite Shrimp.
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Why You'll Love This Recipe
- Keeps you full but not stuffed. Cauliflower rice gives you that fried rice vibe without the carbs.
- Protein-Packed. Shrimp is low in calories and high in protein.
- Quick and Easy. Dinner hits your table in less than 30 minutes.
- Meal-Prep Friendly. Portion into meal prep containers (affiliate link) for a lunch that reheats perfectly in the microwave.
Recipe Ingredients
You'll need these simple ingredients to make the best cauliflower fried rice:
- Cauliflower rice - I usually grab frozen cauliflower rice because it's just so easy, but if your feeling up to it, pulse a head of cauliflower in a food processor to make your own.
- Shrimp - Go for 16/20 shrimp (thats about 16-20 per pound) so they are not too small after being cooked.
- Eggs - Scramble eggs in a separate pan and set aside.
- Ginger and Garlic - I like to grate ginger and garlic using a microplane (affiliate link) for better flavor and texture.
- Pineapple- Dice the pineapple the same size as you chop the other vegetables.
- Vegetables - I used a combination of carrots, red bell peppers, and frozen peas.
- Coconut aminos - Soy sauce alternative to make this recipe gluten-free, Whole30, and Paleo-Friendly.
- Green onion - Slice up the whole thing. Toss the white parts in with the garlic and ginger, and save the green tops for a fresh garnish at the end.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Switch up the proteins - Try chicken, pork, beef, or even tofu instead of shrimp.
- Make it spicy - A drizzle of chili oil, sriracha, or chili crunch will give it a kick.
- Egg-free - Try scrambling tofu with ground turmeric for a plant-based alternative.
- Veggies - Use mushrooms, broccoli, zucchini, or edamame to change up the vegetable combination.
How To Make Shrimp Fried Cauliflower Rice
Step 1. Peel and devein shrimp, then pop them into a bowl with coconut aminos and rice vinegar. Give them a quick toss so they're coated, and let them marinate for about 30 minutes while you prep the rest of the ingredients.
Step 2. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Crack in 4 eggs and scramble just until cooked through. Transfer to a plate and set aside for later.
Step 3. In a large skillet over medium-low heat, add 1 tablespoon of sesame oil, the white part of the green onion, garlic, and ginger. Cook for 1-2 minutes until the aromatics become fragrant.
Step 4. Add in diced carrots and bell peppers and cook for 1-2 minutes to allow the vegetables to soften.
Step 5. Lay in the shrimp and diced pineapple, and cook just until the shrimp turns pink.
Step 6. Toss in the frozen peas, eggs, and cauliflower rice. Stir everything together over a medium-high heat until the cauliflower rice is warmed through. Season to taste with salt, pepper, coconut aminos, and a splash of spicy chili oil for some heat.
Expert Tips
- Prep all ingredients first. Fried rice comes together quickly so have everything sliced and diced.
- Small dice vegetables. Cut all vegetables the same size into a small dice for quick and even cooking.
- Season your fried rice. Finish with a garnish of green onions, coconut aminos, sesame seeds, and chili oil.
- Use a large skillet or wok. You need a lot of surface area for fried rice. If the pan is too small, you will boil the cauliflower rice instead of frying it.
Recipe FAQ's
Yes! Cook the full recipe and divide it into meal prep containers, and store it in the fridge for up to 3 days. To reheat, place a damp paper towel on top and microwave at 70% power for 2-3 minutes or until hot.
Yes, swap out shrimp for chicken, pork, beef, or even tofu.
Great question! Cut a head of cauliflower into smaller florets and place them into a food processor with the blade attachment. Pulse 8-10 times or until cauliflower resembles rice.
Yes, you can use either fresh or frozen cauliflower rice. I usually go with the frozen packets because they keep in the freezer until I need them, making meal prep very easy.
Very healthy! Cauliflower rice is low-carb and lower in calories compared to white rice. I make this recipe often for high-protein and low-calorie lunches and dinners.
Storage
Refrigerator Instructions
Cool the cauliflower fried rice with shrimp down to room temperature and store in airtight containers for up to 3 days.
To reheat, place a damp paper towel over the top and microwave at 70% power for 2-3 minutes or until hot.
Freezing Instructions
You can freeze cauliflower fried rice in an airtight container for 2 months. Freezing may change the texture of the cauliflower, and it could taste mushy.
More Low-Carb Recipes To Try
If you tried this Cauliflower Shrimp Fried Rice or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📖 Recipe
Cauliflower Fried Rice with Shrimp
Ingredients
- 1 pound shrimp peeled, deveined
- 1 tablespoon rice vinegar
- ¼ cup coconut Amino divided
- 4 eggs whisked
- 1 teaspoon sesame oil
- 1 bunch green onions white and green parts separated thinly sliced
- 1 tablespoon ginger grated
- 3 cloves garlic grated
- 1 cup red bell pepper diced
- 1 cup carrots diced
- 1 cup pineapple diced
- ½ cup green peas
- 6 cups cauliflower rice fresh or frozen
- salt and pepper to taste
Instructions
- Rice Cauliflower or buy frozen cauliflower rice. To rice, cut cauliflower into medium florets and pluse in a food processor until you get the texture you are looking for.
- Peel and deveined shrimp and put into a bowl. Add 1 tablespoon of coconut amino, and rice vinegar. Let marinate for at least 30 minutes.
- Prep all of your veggies. Heat a large skillet or wok and add sesame oil. Add in the white part of the green onions, garlic, ginger and cook for 2 minutes or until fragrant.
- Add in diced carrots and bell peppers and cook for another 1-2 minutes to allow the vegetables to soften. Lay in the shrimp and diced pineapple, and cook just until the shrimp turns pink.
- Add in frozen peas, eggs, and cauliflower rice. Cook over a medium-high heat until the cauliflower rice is hot to the touch. Season to taste with salt, pepper, coconut aminos, and spicy chili oil.
Notes
- Swap out shrimp for other proteins like chicken, pork, beef, and even tofu.
- Divide into meal prep containers for a healthy lunch. To reheat, place a damp paper towel on top and microwave at 70% power for 2-3 minutes or until hot.
- You can use store-bought fresh or frozen cauliflower rice.
- For homemade cauliflower rice, place florets into a food processor and pulse 8-10 times, or until it has a rice-like look.
Sarah says
Sooooo tasty!! I added fried egg to ours - fried rice isn't fried rice without the egg 🔥🔥 phenomenal. My two boys aged 8 & 10 devoured it like little savages!
Mike Cleavenger says
Great! I am so happy your boys liked this Cauliflower Shrimp Fried Rice.
Cinda Raupe says
This is one of the best cauliflower fried rice recipes that I have ever eaten. Love it!