Cauliflower Fried Rice with Shrimp Recipe

Introduction

This Cauliflower Fried Rice with Shrimp is a healthy and quick twist on the classic takeout favorite. Packed with fresh vegetables and protein, it’s a flavorful, low-carb meal perfect for busy weeknights.

Ingredients

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

Instructions

1. Step 1: Prepare the cauliflower rice by cutting the cauliflower into florets and pulsing in a food processor until rice-sized pieces form. Alternatively, use pre-made cauliflower rice.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
3. Step 3: In the same skillet, add another tablespoon of oil. Add the diced onion, minced garlic, and peas and carrots. Sauté for 3-4 minutes until the vegetables soften.
4. Step 4: Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until tender and slightly browned.
5. Step 5: Push the cauliflower rice to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked, then mix the eggs into the rice.
6. Step 6: Return the cooked shrimp to the skillet. Stir in the soy sauce, optional sesame oil, and season with salt and pepper. Cook for another 2 minutes until heated through.
7. Step 7: Garnish with green onions if desired and serve hot.

Tips & Variations

• Use tamari instead of soy sauce to keep this dish gluten-free.
• Substitute shrimp with chicken or tofu for different protein options.
• Add a dash of chili flakes or sriracha for some heat.
• Make extra cauliflower rice ahead of time and store it in the fridge for quick meals.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking during reheating to keep the cauliflower from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw them completely and pat dry before cooking to ensure a good sear.

Is it necessary to cook the eggs separately?

Cooking the eggs separately on one side allows them to scramble nicely without overcooking the other ingredients. It also helps distribute the eggs evenly through the dish.

Cauliflower Fried Rice with Shrimp Recipe

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★★★★★

4.5 from 98 reviews

A healthy and quick cauliflower fried rice with shrimp recipe that is low-carb and packed with flavors. This dish uses cauliflower rice as a nutritious alternative to traditional rice, combined with sautéed shrimp, vegetables, and eggs for a perfect one-pan meal that’s gluten-free and easy to make.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

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

Instructions

1. Prepare the cauliflower rice: If using fresh cauliflower, cut it into florets and pulse in a food processor until it resembles rice-sized pieces. Alternatively, use pre-made cauliflower rice.
2. Cook the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add another tablespoon of oil. Add the diced onion, garlic, and frozen peas and carrots. Sauté for 3-4 minutes until softened.
4. Cook the cauliflower rice: Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and starting to brown. Be sure to cook it thoroughly to avoid a soggy texture.
5. Scramble the eggs: Push the cauliflower rice to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the rice.
6. Add the shrimp and seasonings: Return the cooked shrimp to the skillet and stir in the soy sauce, sesame oil, and salt and pepper to taste. Stir everything together and cook for another 2 minutes until everything is heated through.
7. Serve: Garnish with green onions if desired, and serve hot.

Notes

• Use tamari instead of soy sauce to make this recipe gluten-free.
• Fresh vegetables can be substituted for frozen peas and carrots.
• Adjust soy sauce quantity based on your salt preference.
• For a vegetarian or vegan version, omit shrimp and use tofu or extra vegetables.
• Make sure to cook cauliflower rice well to avoid a watery texture.
• Sesame oil adds extra flavor but can be omitted if unavailable.

Keywords: Cauliflower Fried Rice, Shrimp Fried Rice, Low Carb Fried Rice, Healthy Fried Rice, Gluten-Free Fried Rice, Quick Dinner, Low Carb Dinner