Are you watching your carbs? Then this Cauliflower Shrimp Fried “Rice” is the perfect meal that’ll satisfy that fried rice craving, without the rice! It’s packed full of veggies and nutrition, it’s ready in 35 minutes, and it’s easy enough for a weeknight dinner. You won’t miss the rice at all!
I LOVE this meal. Love. Not only is it incredibly healthy, but is sooooo easy. Who knew cauliflower rice was so delicious? Better yet, who knew that you could make a Cauliflower Shrimp Fried “Rice” could be so freakin’ tasty?
Ingredients Needed
It’s all so fresh, which is one of the reasons why I love it.
Can I use frozen peas and carrots? Totally. You can throw them right into the pan frozen.
What kind of shrimp? Raw and make sure that it’s been peeled and deveined. You can use precooked but it wont need to be cooked in the pan as long.
Eggs! Don’t forget the eggs (like I did in this picture).
Sauce ingredients not pictured: soy sauce, sesame oil, seasoned rice wine vinegar.
How to Rice Cauliflower
First, you can totally buy it already riced. But it’s also super easy to make at home.
You can use either a good box grater (we love this one!) or a food processor with a shredding disc (we love this one!).
Using a box grater, all you need to do is cut off the leaves, cut it into florets and then grate it with the bigger holes of your grater to make it into “rice” size. Watch your fingers!
Using a Food Processor, attach the shredding disc and shred, super duper fast but you then do have extra things to clean. I also find that you can get some longer “stringy” like pieces.
In short, I prefer to use a box grater. It’s not as fast, but it’s less to clean and I think it produces something that’s more “rice” like.
Step-by-Step Instructions
As easy as rice-ing the cauliflower is, it’s probably the most difficult part of this whole dish. The rest is just one pan goodness.
- Saute up the shrimp (unless you’re using cooked shrimp)
- Scramble up a couple of eggs.
- Cook the veggies
- Whisk together sauce ingredients
- Toss it all back together with the sauce
Does it get much easier? Nope. This is a great weeknight meal!
Our Other Favorite Shrimp Recipes
Sheet Pan Shrimp and Asparagus
Teriyaki Shrimp Salad with Sesame Ginger Vinaigrette
10 Minute Spicy Shrimp Skewers
Tips and Substitutions
Fresh Raw vs. Frozen Shrimp? I always prefer raw shrimp for this dish, but you can totally use frozen – either cooked or raw. Whatever you use, make sure it’s peeled and deveined.
- Frozen Raw, make sure you place them in a colander in the sink and run cold water over them for about 5 minutes, first.
- Frozen Cooked, also be sure to run it under water to thaw and then all you really need to do is heat them up, but you don’t want to over cook because it’ll get chewy so just add it to the pan in the last few minutes just to heat up after it’s thawed.
Frozen Peas and Carrots? No problem! Just sub ’em in for the fresh.
Other Veggies? Use whatever you have! Other great additions:
- Bell peppers
- Mushrooms
- Cabbage
- Zucchini
- Broccoli
Recipe FAQs
Raw and make sure that it’s been peeled and deveined. You can use precooked but it wont need to be cooked in the pan as long.
For any frozen shrimp (pre-cooked or raw) be sure to thaw it first. If it’s raw, follow instructions as if it were fresh. If it’s pre-cooked, add at the end just to heat it through.
Yup!
Yes, you can. But it will lower the overall sodium content and affect the taste. I prefer it will regular soy sauce.
This recipe is one that my whole family loves. My rice loving kids are totally “fooled” by this dish and eat multiple servings of it!
Have you made this recipe or any of my others? But be sure to share it with me and how much you love it on Facebook, Instagram, or Pinterest!
Cauliflower Shrimp Fried “Rice”
Equipment
- Box Grater or Food Processor
Ingredients
- 1 head fresh cauliflower (will be approx 4 cups riced) see recipe notes
- 1 lb shrimp see recipe notes
- 2 cups carrots, diced
- 2 cups peas, fresh or thawed if frozen see recipe notes
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 large eggs, whisked
- 1/3 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon butter, divided
- 3/4 teaspoon kosher salt, divided
Instructions
- In a large saute pan on medium heat, melt 1/2 tablespoon of butter. Add shrimp and cook approximately 90 seconds per side. Season with 1/2 teaspoon of salt. Remove from pan and set aside.
- Add remaining butter to pan, melt and then add eggs and scramble with remaining 1/4 teaspoon of salt. Remove from pan and set aside with the shrimp. Add garlic, carrots, peas, and ginger and saute for about 4-5 minutes, stirring often.
- Meanwhile, combine soy and vinegar in a small bowl. Add cauliflower to saute pan, stir, and then add soy and vinegar. Turn heat to medium high stir again so everything is well combined and let “fry” for approximately 7 minutes. Stir and fry again for another 5-7 minutes.
- Add shrimp and eggs back to pan. Stir to combine and top with sesame oil, stir and serve!
WOW the flavors in this recipe were great! I will absolutely be making this again!
i still have not made the leap to cauliflower rice yet, even though i do eat low carb during the week. i may have to just give it a try – you make it sound very easy.
Cauliflower rice is a great alternative to grains, and it’s so tasty. This is a delicious recipe, with some wonderful flavours to go perfectly with the shrimp.
Love this cauliflower fried rice, I make it every so often and it’s always a hit with the family, light and delicious, thanks for sharing!
You had me at “healthy, quick and easy meal!” These three things are essential in my day to day cooking! Thank you for a great recipe!