Why You’ll Love This Shrimp Fried Cauliflower Rice

• It’s a flavor powerhouse. Don’t let the simple ingredient list fool you. The combination of garlic, ginger, soy, and a touch of sesame oil creates a deeply savory base that the cauliflower rice absorbs perfectly.
• It comes together in a flash. Seriously, from chopping board to plate in about 30 minutes. It’s faster than waiting for delivery, and you control exactly what goes in it.
• It’s incredibly versatile. Not a fan of shrimp? Swap in chicken or tofu. Out of peas? Use edamame or green beans. This recipe is a fantastic template for cleaning out the veggie drawer.
• It feels light yet totally satisfying. The cauliflower gives you that wonderful rice-like experience but with a fraction of the carbs, leaving you feeling energized, not weighed down.

Ingredients & Tools

• 1 lb raw shrimp, peeled and deveined
• 1 large head cauliflower, riced (or about 4-5 cups pre-riced)
• 2 tbsp avocado oil or coconut oil, divided
• 3 large eggs, lightly beaten
• 1 cup frozen peas and carrots mix
• 3 green onions, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp coconut aminos or soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp fish sauce (optional, but recommended for depth)
• Salt and white pepper to taste

Tools: A large skillet or wok, a box grater or food processor for ricing the cauliflower, a couple of bowls.

A quick note on the cauliflower: using fresh and ricing it yourself gives the best texture, but the frozen pre-riced bags are a fantastic time-saver—just be sure to thaw and squeeze out the excess moisture really well. That step is key!

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Dry your cauliflower rice. This is the single most important tip for non-soggy fried “rice.” If using frozen, thaw completely and wring it out in a clean kitchen towel. For fresh, spread it on a baking sheet and pop it in a low oven for 10 minutes to dry out a bit.
• Have everything prepped and ready. This recipe cooks fast once you start, so having your shrimp ready, your veggies chopped, and your sauce measured out in a small bowl (a *mise en place*) makes the process smooth and stress-free.
• Don’t skip the aromatics. Fresh garlic and ginger are non-negotiable for that authentic, fragrant base. The jarred stuff just doesn’t provide the same bright, pungent kick.
• Understand your sauce. Coconut aminos are a bit sweeter and less salty than soy sauce, so taste as you go. If using soy sauce, you might not need any additional salt. The fish sauce, while optional, adds an incredible layer of savory umami that really rounds out the flavor.

How to Make Shrimp Fried Cauliflower Rice

Serving Suggestions

Complementary Dishes

• A simple cucumber salad — The cool, crisp, and slightly tangy crunch of quick-pickled cucumbers provides a perfect, refreshing contrast to the warm, savory fried rice.
• Steamed or roasted broccoli — An easy way to add more green to the plate, and the mild flavor of broccoli doesn’t compete with the main dish.
• Spring rolls — Whether fresh or fried, a couple of spring rolls on the side turn this into a full-on feast that feels special.

Drinks

• Jasmine green tea — Its light, floral notes cleanse the palate beautifully between bites and complement the Asian-inspired flavors.
• A crisp lager or pilsner — The carbonation and mild bitterness of a light beer cut through the richness of the dish perfectly.
• Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus are always a winner with savory meals.

Something Sweet

• Mango sorbet — The tropical sweetness of mango is a classic and delightful way to end a meal featuring shrimp and soy.
• Fortune cookies — It’s a cliché for a reason! They’re fun, light, and the sweet vanilla flavor is a nice little finish.
• Lychee fruit — Fresh or canned, lychees are juicy, floral, and not overly sweet, making them a wonderfully light dessert.

Top Mistakes to Avoid

• Mistake: Using wet cauliflower rice. This is the #1 reason for mushy, steamed cauliflower instead of fried. That excess water will steam the dish. Taking the time to dry it out is non-negotiable for the right texture.
• Mistake: Overcrowding the pan. If you add too much cauliflower at once, it will steam instead of fry. Use the largest skillet you have and work in batches if necessary to ensure everything gets direct heat contact.
• Mistake: Burning the garlic and ginger. They cook in seconds. If you let them sit too long in hot oil before adding the cauliflower, they’ll turn bitter and ruin the flavor base. Have your cauliflower ready to go right after you add them to the pan.
• Mistake: Overcooking the shrimp. Shrimp cook incredibly fast and continue to cook from residual heat after you take them out. Pull them from the pan when they’re just pink and slightly underdone—they’ll be perfect after being added back at the end.

Expert Tips

• Tip: Use day-old (or dry) cauliflower rice. Just like with traditional fried rice, slightly dried-out rice works best. If you have time, spread your fresh riced cauliflower on a tray and leave it uncovered in the fridge for a few hours or overnight. The evaporation makes it fry up even better.
• Tip: Get your pan screaming hot. For that authentic “wok hei” charred flavor, you need high heat. Don’t be afraid to let your skillet get really hot before adding the oil and ingredients. This sears the food quickly, locking in flavor.
• Tip: Add a pinch of sugar. A tiny pinch of sugar (about 1/4 tsp) balanced with the saltiness of the soy sauce can really enhance the overall flavor profile, mimicking the balance found in great takeout.
• Tip: Finish with a fresh element. Right before serving, a squeeze of fresh lime juice or a sprinkle of chopped cilantro can brighten the entire dish and add a layer of complexity that makes it taste restaurant-quality.

FAQs

Can I use frozen cauliflower rice?
Absolutely! It’s a huge time-saver. The key is to thaw it completely—I usually leave it in the fridge overnight or run the bag under cool water. Then, and this is crucial, you must squeeze out the excess water. The best way is to place the thawed cauliflower in a clean kitchen towel and wring it out over the sink. You’ll be amazed at how much water comes out. Skipping this step will result in a soggy final dish, so don’t be tempted to cut this corner.

What’s the best protein substitute for shrimp?
This recipe is wonderfully adaptable. Diced chicken breast or thigh works great—just cook it through before setting it aside like the shrimp. For a vegetarian option, extra-firm tofu is fantastic. Cube it, pat it dry, and pan-fry it until golden before proceeding. You could even use chopped ham or spam for a more traditional fried rice vibe. The cooking method remains the same: cook your protein first, remove it, and add it back at the end.

My dish turned out a bit watery. What happened?
This almost always comes back to moisture in the cauliflower. Either it wasn’t dried enough before cooking, or the skillet was too crowded or not hot enough, causing the veggies to steam instead of fry. Next time, be extra diligent about drying the cauliflower and make sure your pan is nice and hot before you add everything. Cooking in two batches can also help if your skillet is on the smaller side.

Can I make this ahead of time?
You can prep the components ahead to save time: rice the cauliflower (and dry it), chop the veggies, and mix the sauce. But for the best texture, I highly recommend cooking it just before serving. Reheated cauliflower rice can release more water and become soft. If you do have leftovers, reheat them in a hot skillet rather than the microwave to help revive some of the fried texture.

Is there a low-sodium version?
Yes, easily! Use low-sodium soy sauce or coconut aminos, which are naturally lower in sodium. You can also reduce the amount called for and taste as you go. Remember, the fish sauce is quite salty too, so you might omit it if you’re watching sodium closely. Amp up the flavor with extra garlic, ginger, a splash of rice vinegar, or a pinch of red pepper flakes instead.