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Craving takeout fried rice but want something lighter and packed with veggies? This Cauliflower Fried Rice with Shrimp comes together in under 30 minutes and delivers classic wok-kissed flavor without the heaviness. It’s a complete, satisfying meal in one pan that even picky eaters love.

Why You’ll Love This Cauliflower Fried Rice with Shrimp

Light & satisfying: Enjoy a generous portion without feeling weighed down.
One-pan wonder: Simple cooking sequence means minimal cleanup.
Addictive flavor: Toasted sesame oil, ginger, and tamari create a savory, umami-rich sauce.
Endlessly adaptable: Easily swap shrimp for chicken, tofu, or extra veggies.

Ingredients & Tools

1 lb (450 g) raw shrimp, peeled and deveined
1 large head of cauliflower, riced (or 4-5 cups pre-riced)
2 tbsp avocado oil or coconut oil, divided
2 large eggs, lightly beaten
3/4 cup frozen peas
1/2 cup finely diced carrots
3 cloves garlic, minced
1 tbsp freshly grated ginger
3 tbsp tamari or coconut aminos (or soy sauce)
1 tbsp toasted sesame oil
2 scallions, thinly sliced
1 lime, cut into wedges
Salt and black pepper to taste

Tools: A large skillet or wok, a sturdy spatula, and a box grater or food processor if making your own cauliflower rice.

Notes: Using toasted sesame oil at the end preserves its delicate nutty flavor. Thaw and squeeze excess moisture from frozen riced cauliflower.

Nutrition (per serving)

Calories:	285 kcal
Protein:	25 g
Fat:	12 g
Carbs:	18 g
Fiber:	6 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

Dry your cauliflower rice thoroughly. Cauliflower holds a lot of water, and if you don’t remove some of it, you’ll end up with steamed, mushy “rice.” After grating, spread it on a clean kitchen towel and press firmly to soak up moisture.
Have all your ingredients prepped and within arm’s reach. Stir-frying is a fast process, and things can burn if you’re scrambling to mince garlic while the shrimp is cooking. This is the classic “mise en place” approach, and it really pays off here.
Use a high-smoke-point oil. Avocado oil or refined coconut oil are my go-tos because they can handle the high heat needed to get a nice sear on the shrimp and veggies without burning or turning bitter.
Don’t skip the fresh aromatics. Jarred garlic and ginger are convenient, but the flavor of fresh is so much brighter and more potent in a quick-cooking dish like this. It makes a noticeable difference, I promise.

How to Make Cauliflower Fried Rice with Shrimp

Step 1: If you’re making your own cauliflower rice, cut the cauliflower into florets and pulse in a food processor until it resembles coarse rice. Alternatively, use the large holes of a box grater. This is a bit of an arm workout, but it’s worth it! Transfer the riced cauliflower to a clean kitchen towel, gather the edges, and twist to squeeze out as much liquid as possible. You’ll be surprised how much water comes out—this is the secret to a non-soggy final dish.

Step 2: Pat the shrimp completely dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for about 1-2 minutes per side, until they’re pink, opaque, and lightly curled. You’re not looking for a deep sear here, just cooking them through. Remove the shrimp to a clean plate and set aside.

Step 3: Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same skillet. Pour in the beaten eggs and let them set for about 30 seconds before scrambling them with your spatula. Cook until just set but still soft, then transfer them to the plate with the shrimp. The eggs will continue to cook a little from residual heat, so it’s better to undercook them slightly at this stage.

Step 4: Add the diced carrots to the skillet and cook for 2 minutes, stirring occasionally, to let them soften just a touch. Now add the frozen peas (no need to thaw), minced garlic, and grated ginger. Stir constantly for about 60 seconds—you’ll smell the garlic and ginger becoming incredibly fragrant, but be careful not to let them burn.

Step 5: Increase the heat back to medium-high and add the dried cauliflower rice to the skillet. Stir everything together, breaking up any clumps. Let the cauliflower cook for 3-4 minutes, stirring only occasionally, to allow some of it to get a little toasty and golden in spots. This builds a wonderful depth of flavor.

Step 6: Push the cauliflower mixture to one side of the skillet and pour the tamari and toasted sesame oil into the empty space. Let it sizzle for just 10 seconds to wake up the flavors before stirring it thoroughly into the rice. This little trick makes the sauce taste richer and more integrated.

Step 7: Return the cooked shrimp, scrambled eggs, and most of the sliced scallions (save some for garnish) to the skillet. Gently fold everything together until it’s evenly combined and heated through, about 1-2 more minutes. Taste and adjust seasoning with a little more tamari or black pepper if needed.

Step 8: Serve immediately, garnished with the remaining fresh scallions and a generous wedge of lime for squeezing over the top. The lime juice at the end is non-negotiable—it cuts through the richness and makes all the flavors pop.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended; cauliflower rice becomes watery and mushy upon thawing.
Reviving: Reheat gently in a skillet over medium heat to restore texture.

Serving Suggestions

Complementary Dishes

A simple cucumber salad — Thinly sliced cucumbers with a quick rice vinegar dressing provide a cool, crunchy, and acidic contrast that balances the savory warmth of the fried rice perfectly.
Steamed or roasted broccoli — If you want to add even more green to your plate, some simply prepared broccoli on the side complements the flavors without competing for attention.
Store-bought potstickers or dumplings — For a real takeout-at-home feast, a few crispy potstickers on the side make the meal feel extra special and fun for a Friday night.

Drinks

Jasmine iced tea — The floral, slightly sweet notes of jasmine tea are a classic pairing with Asian-inspired dishes and help cleanse the palate between bites.
A crisp, dry Riesling — The slight sweetness and high acidity in an off-dry Riesling can handle the saltiness of the dish and accentuate the ginger and lime flavors beautifully.
Sparkling water with lime — Sometimes the best drink is a simple, bubbly one. The carbonation is refreshing, and the lime echoes the garnish in your bowl.

Something Sweet

Mango sorbet — The tropical, fruity sweetness of mango is a fantastic, light way to finish the meal. It feels indulgent but doesn’t leave you feeling overly full.
Fortune cookies — It’s a cliché for a reason! They’re fun, crunchy, and the little bit of sweetness is the perfect tiny treat after a savory meal.
Dark chocolate-covered ginger — This combines a hint of spice from the ginger with the richness of dark chocolate, creating a sophisticated endnote that ties back to the ginger in the main dish.

Top Mistakes to Avoid

Overcrowding the pan. If you add too much cauliflower at once, it will steam instead of fry, resulting in a soft, watery texture. Cook in two batches if your skillet isn’t large enough.
Using wet cauliflower rice. I’ve messed this up before too… Skipping the step of squeezing out the moisture is the number one reason for soggy fried rice. That extra two minutes with the kitchen towel is a game-changer.
Overcooking the shrimp. Shrimp cook incredibly quickly and become rubbery if left in the pan too long. They should be just opaque and pink—pull them off the heat as soon as they curl.
Stirring constantly. Let the cauliflower sit in the hot pan for a minute at a time between stirs. This allows some bits to caramelize and develop a deeper, nuttier flavor, just like traditional fried rice.

Expert Tips

Tip: For an extra layer of flavor, marinate your shrimp. Toss them with a teaspoon of the tamari and half the grated ginger for 15 minutes in the fridge before cooking. It infuses them with flavor from the inside out.
Tip: If you love a bit of heat, add a teaspoon of sriracha or a sprinkle of red pepper flakes to the sauce mixture. The spicy kick works wonderfully with the sweet shrimp and savory rice.
Tip: To make this dish ahead, prepare all the components separately. Store the cooked shrimp, scrambled eggs, and sautéed cauliflower rice in different containers. Reheat the cauliflower base first, then stir in the other elements just before serving to maintain the best textures.
Tip: For a beautiful restaurant-style presentation, press the finished fried rice into a small bowl, then invert it onto your serving plate to create a perfect dome. Garnish with extra scallions and a lime wedge on the side.

FAQs

Can I use frozen cauliflower rice?
Absolutely! It’s a fantastic time-saver. The key is to thaw it completely first—I’ll often leave the bag in the fridge overnight. Then, you must squeeze out the excess water just as you would with fresh. Spread the thawed rice on a kitchen towel, roll it up, and wring it out over the sink. If you skip this, you’ll end up with a soupy texture, so don’t be tempted to take a shortcut here.

What’s the best substitute for shrimp?
This recipe is very flexible. Diced chicken breast or thigh works wonderfully—just cook it through before setting it aside. For a vegetarian version, firm tofu (cubed and pan-fried until golden) or chickpeas are great options. You could even just double up on the eggs for a simple, protein-packed veggie fry.

My fried rice turned out soggy. What happened?
This almost always comes down to moisture. Either the cauliflower rice wasn’t dried enough, the pan was overcrowded causing steam, or the heat wasn’t high enough to quickly evaporate liquid. Next time, really commit to squeezing the cauliflower dry, use a large pan, and make sure it’s properly preheated before you add the ingredients.

Can I make this recipe keto-friendly?
Yes, it’s naturally very low in carbs! Just double-check your specific brands of tamari or coconut aminos to ensure they have no added sugar. You can also add more high-fat ingredients like a drizzle of extra sesame oil at the end or cook with a bit more avocado oil to up the fat content for your macros.

How long do leftovers keep in the fridge?
Stored in an airtight container, leftovers will keep for up to 3 days. Reheat gently in a skillet over medium heat to help restore some of the texture. I don’t recommend freezing this one, as the cauliflower rice can become very watery and mushy upon thawing and reheating.

Cauliflower Fried Rice With Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 4

Total Time 27 minutes

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Make healthy Cauliflower Fried Rice with Shrimp in under 30 minutes! A low-carb, one-pan meal full of flavor. Get the easy recipe and cook it tonight!

Ingredients

For the main ingredients:

1 lb raw shrimp (peeled and deveined)
1 large head cauliflower (riced (or 4-5 cups pre-riced))
2 tbsp avocado oil or coconut oil (divided)
2 large eggs (lightly beaten)
3/4 cup frozen peas
1/2 cup finely diced carrots
3 cloves garlic (minced)
1 tbsp freshly grated ginger
3 tbsp tamari or coconut aminos (or soy sauce)
1 tbsp toasted sesame oil
2 scallions (thinly sliced)
1 lime (cut into wedges)
Salt and black pepper (to taste)

Instructions

01
If you're making your own cauliflower rice, cut the cauliflower into florets and pulse in a food processor until it resembles coarse rice. Alternatively, use the large holes of a box grater. Transfer the riced cauliflower to a clean kitchen towel, gather the edges, and twist to squeeze out as much liquid as possible.
02
Pat the shrimp completely dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for about 1-2 minutes per side, until they're pink, opaque, and lightly curled. Remove the shrimp to a clean plate and set aside.
03
Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same skillet. Pour in the beaten eggs and let them set for about 30 seconds before scrambling them with your spatula. Cook until just set but still soft, then transfer them to the plate with the shrimp.
04
Add the diced carrots to the skillet and cook for 2 minutes, stirring occasionally, to let them soften just a touch. Now add the frozen peas (no need to thaw), minced garlic, and grated ginger. Stir constantly for about 60 seconds.
05
Increase the heat back to medium-high and add the dried cauliflower rice to the skillet. Stir everything together, breaking up any clumps. Let the cauliflower cook for 3-4 minutes, stirring only occasionally, to allow some of it to get a little toasty and golden in spots.
06
Push the cauliflower mixture to one side of the skillet and pour the tamari and toasted sesame oil into the empty space. Let it sizzle for just 10 seconds to wake up the flavors before stirring it thoroughly into the rice.
07
Return the cooked shrimp, scrambled eggs, and most of the sliced scallions (save some for garnish) to the skillet. Gently fold everything together until it's evenly combined and heated through, about 1-2 more minutes. Taste and adjust seasoning with a little more tamari or black pepper if needed.
08
Serve immediately, garnished with the remaining fresh scallions and a generous wedge of lime for squeezing over the top.