Cauliflower Shrimp Fried Rice – a low-carb take on a Chinese takeout favorite. Ready in minutes and guilt-free!
Asian food is one of our favorites, but takeout can be high in fat, calories, and sometimes lower-quality ingredients. Making your own version at home is easy, healthier, and lets you control the flavors.
This recipe pairs well with homemade starters and mains — think hot & sour soup or cashew chicken — but it stands on its own as a quick weeknight meal. To keep it lighter, this fried rice uses cauliflower rice. Cauliflower rice has become popular for low-carb and keto diets, and when seasoned and cooked well it makes a satisfying substitute. If you prefer, you can replace the cauliflower rice with plain white rice or mix half cauliflower and half white rice.
What’s in Shrimp Fried Rice
Scroll to the recipe card for the full printable recipe.
- Olive oil
- Sesame oil
- Shrimp
- Eggs
- Cauliflower rice (or plain white rice; half-and-half works too)
- Soy sauce
- Black pepper
- Green onions
How to Make Shrimp Fried Rice
- Cook the shrimp. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook 3–5 minutes until pink and opaque. Remove and keep warm.
- Scramble the eggs. Add the beaten eggs to the pan, scramble until set, then remove and set aside.
- Cook the cauliflower rice. Add the remaining olive oil to the pan. Add cauliflower rice and cook 10–15 minutes, stirring occasionally, until lightly browned and tender. If using cooked white rice, follow the same steps and timing will be shorter.
- Combine and season. Stir in soy sauce, sesame oil and black pepper to coat the rice. Return shrimp and eggs to the pan and heat through.
- Serve. Garnish with sliced green onions and serve immediately.
Recipe Tips & Tricks
- Not sure about cauliflower rice? Mix half cauliflower and half white rice to reduce carbs while keeping familiar texture.
- Swap the protein: chicken, pork, tofu, or beef all work well if you prefer something other than shrimp.
- Prep everything before you start. Shrimp and the rice cook quickly, so having ingredients measured and ready prevents overcooking.
- To reduce sodium, use low-sodium soy sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet until warmed through.
Cauliflower rice has a different texture than white rice, but when seasoned well it won’t carry a strong cauliflower flavor. Picky eaters often don’t notice the substitution if the dish is well flavored.
More Easy Dinner Recipes
- Old Fashioned Goulash
- Chicken Tenders
- Coconut Curry Shrimp
- Chicken Lo Mein
- Ground Beef Stroganoff
Cauliflower Shrimp Fried Rice
Ingredients
- 3 tablespoons olive oil, divided
- 12 ounces shrimp, peeled and deveined
- 5 large eggs, beaten
- 1 pound cauliflower rice (fresh or frozen)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon black pepper
- 1/4 cup sliced green onions
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, swirl to coat, then add shrimp. Cook 3–5 minutes until pink and cooked through. Remove and keep warm.
- Return the pan to heat and add the eggs. Stir to scramble until cooked, then remove and set aside.
- Add the remaining 2 tablespoons olive oil to the pan. Add cauliflower rice and cook 10–15 minutes, stirring occasionally, until lightly browned and tender. (If using cooked white rice, heat until warmed through.)
- Stir in soy sauce, sesame oil, and black pepper to coat. Add shrimp and eggs back to the pan and cook until everything is hot.
- Serve immediately topped with sliced green onions.
Notes
Nutrition
Carbohydrates: 4 g |
Protein: 29 g |
Fat: 24 g
Nutrition info is an approximation.
Additional Info
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