Shrimp Cauliflower Fried Rice

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If you enjoy shrimp and rice, then you will love this makeover recipe for shrimp cauliflower fried rice. A low-carb option, cauliflower is a perfect riced base for a number of additions. In this version, you will love the simple shrimp and egg additions that bring tons of protein to a simple meal ready in minutes! This recipe will help you stay on track in eating healthy but won't leave you missing the take-out from your favorite place.

black skillet of cauliflower shrimp fried rice

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Shrimp Cauliflower Fried Rice
Ingredients
Handy Kitchen Tools
How to Make Shrimp Cauliflower Fried Rice
Frequently Asked Questions
More Tasty Recipes
📖 Recipe

Shrimp Cauliflower Fried Rice

While this is a recipe that is really a favorite for those who need to avoid grains or are following a lower carbohydrate lifestyle, it is also just plain delicious. Shrimp is a low calorie protein that takes on the flavors of this "fried rice" easily and is super simple to cook.

In just a little more than 30 minutes, you can have this tasty meal on the dinner table. The riced cauliflower takes on the texture you expect from rice and is flavored nicely with a combination of Asian sauces. Topped with lean protein in shrimp, it is sure to keep you full and feeling satisfied.

Of course, for those who prefer real rice, you can check out this chicken fried rice recipe is another good choice. We also really like a prawn nasi goreng spicy Indonesian fried rice if you like a bit more spice in your meal!

square of shrimp fried rice on white plate

Ingredients

4 cups riced cauliflower
1 pound small shrimp
2 cups diced carrots
2 cups frozen peas
½ cup white onion
4 cloves minced garlic
2 large eggs
2 tablespoons fresh ginger
⅓ cup soy sauce
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
¾ teaspoon salt
1 tablespoon unsalted butter

Handy Kitchen Tools

black skillet filled with shrimp fried rice on striped pink and white napkin

How to Make Shrimp Cauliflower Fried Rice

Prepare the vegetables first by chopping the onion, mincing the garlic, and cutting carrots into small pieces. Set these aside.

In a large skillet, add ½ tablespoon butter and melt over medium heat.

Once the butter has melted, add the shrimp and a pinch of salt then cook about 1 minute per side until they are pink and curled in upon themselves.

Once the shrimp is cooked through, remove it from the pan and set it aside.

In a small bowl, whisk the eggs with a pinch of salt.

To the same pan, add another ½ tablespoon of the butter. Once the butter has melted, add in the eggs.

hand in blue shirt adding salt to eggs in skillet

Cook the eggs, pushing the edges in toward the center and tilting the pan so the uncooked egg moves out to the edges. Stir regularly and cook until the eggs are just set around 2 to 3 minutes. Then remove the eggs from the skillet.

To the pan, add the sesame oil, garlic, and onions. Cook for 2 minutes until the garlic is aromatic.

Now, add in the carrots, peas, and fresh ginger. Cook this for 5 minutes, stirring regularly.

carrots, peas and onions in skillet with blue spoon

Next, add the riced cauliflower to the pan and stir to combine.

riced cauliflower being poured into black skillet with peas and carrots

Then add in the soy sauce, rice vinegar, hoisin sauce, and oyster sauce and stir until the mixture is combined.

skillet on hot plate holding cauliflower rice and vegetables

Once combined, spread the rice out over the pan, and cook for 3 to 4 minutes, then stir it well, and cook for an additional 3 to 4 minutes until everything is heated through, the carrots are tender, and the rice is browning.

Add back the shrimp and eggs, and stir then cook for 1 minute to heat through before serving.

eggs being added to cauliflower fried rice

Sprinkle with sesame seeds before serving if desired.

blue bowl of shrimp cauliflower fried rice on wood table with fork held above bowl

Frequently Asked Questions

Can I Use Frozen Riced Cauliflower Instead?

Yes! If you're short on time, you can use frozen riced cauliflower instead of fresh. Just be sure to thaw it before cooking. You will want to make sure the frozen cauliflower is thawed and drained. I simply pat it dry with a paper towel to remove any extra moisture. You do not want the extra water in your cauliflower fried rice.

Why is My Cauliflower Fried Rice Soggy?

The number one reason why cauliflower fried rice is soggy is that there is too much liquid. While you want to add the sauces for flavor, making sure that the cauliflower itself has been patted dry is important to keep it from being soggy or difficult to brown.

Another reason why cauliflower fried rice can be soggy is that it wasn't cooked long enough. You want to cook the cauliflower rice until it is tender but still has a bit of a bite to it. If it's too soft, it will turn to mush when you mix everything together. I recommend a total cook time of 7 to 10 minutes for the cauliflower rice in most instances.

How Do You Make Cauliflower Rice Not Taste Like Cauliflower?

If you're not a fan of the taste of cauliflower, don't worry - this recipe will help you mask the taste. The key is to add plenty of flavorful ingredients. These ingredients pack a lot of flavors and will help to disguise the taste of cauliflower.

As you pack in the seasonings and flavor, the taste of the cauliflower will disappear. The great thing about cauliflower is that the taste isn't strong. It is easy to hide it with other stronger seasonings. In this recipe the combination of sesame oil, rice vinegar, soy sauce, hoisin sauce, oyster sauce, garlic, and even fresh ginger is more than enough to mask the cauliflower flavor.

Is This Keto Friendly?

This recipe is perfect for those on a keto diet. It's low in carbs and high in healthy fats and protein. Plus, it's super easy to make and can be on the table in less than 30 minutes, which is always a bonus when it comes to making food that is keto-friendly.

Do note, however, that sauces such as oyster sauce and hoisin sauce may have some sweetener and added carbs. Typically, the small amounts used and spread out over multiple servings won't be enough to keep it from being a keto rice option.

How Long is Shrimp Cauliflower Fried Rice Good?

This recipe is best when eaten fresh. However, it will keep in the fridge for 3 to 4 days.

If you want to meal prep this recipe, I would recommend cooking the cauliflower rice and shrimp separately. Then, when you're ready to eat, simply reheat both ingredients and mix them together. This will help to prevent the cauliflower rice from getting soggy.

This recipe is also freezer-friendly. Simply place the cooked cauliflower rice and shrimp in a freezer-safe container and store them for up to three months. When you're ready to eat, thaw in the fridge overnight and reheat before serving, or pop into the microwave and heat on low for 2 to 3 minutes to thaw before crisping in a skillet.

If you like this easy recipe and want more beginner recipes to try you might also be interested in my latest cookbook release, The Complete Cookbook for Beginners. Tips, skills, and 101 recipes for the beginner cook to learn from!

square white plate holding square of shrimp cauliflower fried rice with carrot slices

More Tasty Recipes

Whether it is a simple side dish or a full meal you are looking for, there are great ideas below to add to your meal plan. I love seeing collections of recipes like this to give me inspiration for my next meal. Check them out, bookmark them, print out the recipes you like or pin them to a Pinterest board to make soon.

📖 Recipe

Yield: 4

Shrimp Cauliflower Fried Rice

A simple recipe for shrimp cauliflower fried rice gives you a delicious lower carb meal that is packed with flavor and protein!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

4 cups riced cauliflower
1 pound small shrimp, peeled and deveined
2 cups diced carrots
2 cups frozen peas
½ cup white onion, chopped
4 cloves minced garlic
2 large eggs
2 tablespoons fresh ginger, minced
⅓ cup soy sauce
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
¾ teaspoon salt
1 tablespoon unsalted butter

Instructions

Prepare the vegetables first by chopping the onion, mincing the garlic, and cutting carrots into small pieces. Set these aside.
In a large skillet, add ½ tablespoon butter and melt over medium heat.
Once the butter has melted, add the shrimp and a pinch of salt then cook about 1 minute per side until they are pink and curled in upon themselves.
Once the shrimp is cooked through, remove it from the pan and set it aside.
In a small bowl, whisk the eggs with a pinch of salt.
To the same pan, add another ½ tablespoon of the butter. Once the butter has melted, add in the eggs.
Cook the eggs, pushing the edges in toward the center and tilting the pan so the uncooked egg moves out to the edges. Stir regularly and cook until the eggs are just set around 2 to 3 minutes. Then remove the eggs from the skillet.
To the pan, add the sesame oil, garlic, and onions. Cook for 2 minutes until the garlic is aromatic.
Now, add in the carrots, peas, and fresh ginger. Cook this for 5 minutes, stirring regularly.
Next, add the riced cauliflower to the pan and stir to combine.
Then add in the soy sauce, rice vinegar, hoisin sauce, and oyster sauce and stir until the mixture is combined.
Once combined, spread the rice out over the pan, and cook for 3 to 4 minutes, then stir it well, and cook for an additional 3 to 4 minutes until everything is heated through, the carrots are tender, and the rice is browning.
Add back the shrimp and eggs, and stir then cook for 1 minute to heat through before serving.
Sprinkle with sesame seeds before serving if desired.