Add Preferred SourceShrimp Cauliflower Fried Rice is a low-carb twist on a classic takeout favorite that’s fast, filling, and full of flavor. You get juicy shrimp, tender-crisp veggies, and fluffy scrambled eggs all tossed with cauliflower rice in a savory garlic-soy sauce. Whether you’re cutting carbs or just want a lighter dinner option, this skillet meal delivers on taste without the heaviness.
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I usually make this dish when I need something quick that still feels like a complete meal, especially for a weeknight dinner or when a few friends drop by. It’s easy to prep ahead and reheats well without losing any of the flavor—perfect for those busy nights. You can also freeze it, which is super convenient when you want something hearty without starting from scratch.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Shrimp Cauliflower Fried Rice with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps and you’ll have shrimp cauliflower fried rice on the table in no time—it’s easy once everything’s prepped and ready.
Cook the Shrimp
Heat a half tablespoon of the sesame oil in a large skillet over medium-high heat. For fried recipes like this, I like using this 12-in cast-iron skillet because it spreads heat evenly and is surprisingly easy to clean.
Add the shrimp, sprinkle with black pepper, and sear for 2 to 3 minutes on each side until they’re pink, opaque, and cooked through. I use these silicone-tipped tongs to flip the shrimp quickly without damaging them or scratching the pan.
Shrimp cooks fast and can get too chewy, rubbery, and dry, so watch the cook time. Also, work in batches if you need to; overcrowding the pan can drop the heat, which can cause the shrimp to steam instead of sear properly. Once done, transfer the shrimp to a plate and set aside.
Scramble the Eggs
In the same pan, pour in the rest of the sesame oil. Add the lightly beaten eggs and gently scramble until just set. Don’t scramble aggressively, or the whisked eggs will break into tiny bits and lose their soft, fluffy texture.
This heatproof silicone spatula works great here—it lets me fold the eggs gently without them sticking. Slide them onto the same plate as the shrimp.
Sauté the Veggies
Add the cloves of garlic, grated fresh ginger, chopped green onions, and frozen peas and carrots straight into the skillet. No need to thaw the frozen small veggies; just toss them in and let the heat do the work.
Cook for 1 to 2 minutes, stirring occasionally to prevent burning, and just until everything smells fragrant and the veggies are tender.
Add the Cauliflower Rice
Stir in the cauliflower rice and spread it out evenly in the skillet. Let it cook for about 3 to 4 minutes, stirring occasionally to help it heat through and absorb flavor from the aromatics.
You’re aiming for a texture that’s tender with a bit of bite—soft enough to resemble rice, but not so much that it turns mushy or watery.
Combine Everything
Return the shrimp and scrambled eggs to the pan. Pour in the soy sauce and give everything a gentle toss so it’s all coated and heated through. This final splash of soy sauce pulls all the flavors together, so don’t skip this.
I reach for my long-handled wooden spoon at this point—it’s great for gently combining everything without mashing the rice. Cook for one more minute, then take it off the heat.
Garnish and Serve
Top with extra scallions and red pepper flakes if you like a little kick. Serve it fresh and dig in while it’s hot and flavorful. Enjoy!
If you’re planning to bring this to a potluck or picnic, I’d pack it into a hard-sided food container like this deep salad container that fits everything without squishing it. Then I slide that into an insulated casserole carrier so it stays warm and protected during the ride.
Recipe Notes and Expert Tips
I’ve made this recipe more times than I can count, so here are some tips to help it turn out just right even on your first go:
- Prep Everything First: This recipe moves fast once the skillet is hot, so have your ingredients chopped and measured out before you start cooking.
- Peel and Devein Properly: Make sure to peel and devein the raw shrimp before cooking to avoid any gritty texture or unpleasant bites, and to make the shrimp taste cleaner and more enjoyable. This shrimp deveiner tool helps me with this job.
- Swap the Oil if You Like: You can use olive oil or avocado oil instead of sesame oil if you prefer a milder flavor or need something more pantry-friendly.
- Scramble Eggs Separately: Cooking the eggs on their own keeps them fluffy and prevents them from disappearing into the rice.
- Make Your Own Cauliflower Rice: Use a box grater or pulse florets in a food processor until rice-like—just don’t overdo it, or it’ll get mushy. A mini food processor saves me time, but if I’m going the manual route, I’d usually go with this sturdy box grater with a wide base, which makes it easier to hold steady, and the job way easier and a lot less messy.
- Use Dry Cauliflower Rice: If you’re using frozen cauliflower rice, make sure to thaw it first and drain it well. Excess moisture can lead to a soggy, steamed texture instead of a stir-fried feel. A quick press through a fine-mesh strainer like this one helps get rid of extra water fast.
- Avoid Mushy Cauliflower: Cauliflower rice cooks quickly, so stop when it’s just tender. Overcooking can turn the whole thing soft and watery.
- Fold Everything Gently: When mixing everything back in, fold instead of stirring aggressively to keep the texture of the rice and shrimp intact.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 to 4 days. When you’re ready to reheat, warm them in a skillet or microwave in short bursts, stirring occasionally. I like using these glass food containers since they’re stackable and microwave-safe.
You can freeze this recipe for up to 3 months; just let it cool first and use a freezer-safe container. These freezer-safe plastic containers with locking lids are my reliable go-to since they don’t take up much space and seal really well.
Note that the cauliflower rice tends to soften a bit once thawed, but the flavors still hold up. Cooked shrimp will hold up well in the freezer, though its texture might become a little softer after reheating.
What to Serve With Shrimp Cauliflower Fried Rice
This dish works great on its own, but if you want to round out your meal, it pairs well with a side of steamed vegetables like broccoli, sautéed mushrooms, or even a quick stir-fry with red bell pepper. Roasted edamame adds crunch, and miso soup or seaweed salad brings a nice contrast.
For extra protein, serve it alongside grilled pork or pan-fried dumplings. A spoonful of chili crisp or a drizzle of sriracha adds heat, making the whole meal feel like a fresh take on your favorite takeout spread.
More Easy Recipes for You to Try at Home
I’ve rounded up a few more go-to meals that are just as filling, hearty, and flavorful as this shrimp cauliflower fried rice recipe.
- Blackened Chicken Club Sandwiches
- Marry Me Chicken Gnocchi
- Chicken Salad Sandwich
- French Onion Casserole
- Conch Fritters
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Shrimp Cauliflower Fried Rice
Equipment
Ingredients
- 1 pound shrimp peeled and deveined
- 2 cups cauliflower rice
- 1 tablespoon sesame oil
- 2 large eggs lightly beaten
- ½ cup frozen peas and carrots
- 2 green onions chopped
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
Instructions
- Heat ½ tablespoon of sesame oil in a large skillet over medium-high heat. Add the shrimp, season with black pepper, and cook for 2–3 minutes per side, until pink and fully cooked. Remove shrimp from the pan and set aside.1 pound shrimp, 1 tablespoon sesame oil, ¼ teaspoon black pepper
- In the same skillet, add the remaining ½ tablespoon of sesame oil. Pour in the beaten eggs and scramble gently until just set. Transfer eggs to the same plate as the shrimp.2 large eggs
- Add garlic, ginger, green onions, and the peas and carrots to the skillet. Cook for 1–2 minutes, stirring frequently until fragrant and tender.2 green onions, 1 teaspoon minced garlic, ½ teaspoon grated ginger, ½ cup frozen peas and carrots
- Stir in the cauliflower rice and cook for 3–4 minutes, until slightly tender but not mushy. Return the shrimp and scrambled eggs to the pan.2 cups cauliflower rice
- Pour in the soy sauce and toss everything to combine. Cook for another 1 minute, then remove from heat.2 tablespoons soy sauce
- Garnish with extra green onions and a sprinkle of red pepper flakes, if using.½ teaspoon red pepper flakes
- Serve warm and enjoy your healthy, satisfying shrimp fried rice!
Notes
- Prep Everything First: This recipe moves fast once the skillet is hot, so have your ingredients chopped and measured out before you start cooking.
- Peel and Devein Properly: Make sure to peel and devein the raw shrimp before cooking to avoid any gritty texture or unpleasant bites, and to make the shrimp taste cleaner and more enjoyable. This shrimp deveiner tool helps me with this job.
- Swap the Oil if You Like: You can use olive oil or avocado oil instead of sesame oil if you prefer a milder flavor or need something more pantry-friendly.
- Scramble Eggs Separately: Cooking the eggs on their own keeps them fluffy and prevents them from disappearing into the rice.
- Make Your Own Cauliflower Rice: Use a box grater or pulse florets in a food processor until rice-like—just don’t overdo it, or it’ll get mushy. A mini food processor saves me time, but if I’m going the manual route, I’d usually go with this sturdy box grater with a wide base, which makes it easier to hold steady, and the job way easier and a lot less messy.
- Use Dry Cauliflower Rice: If you’re using frozen cauliflower rice, make sure to thaw it first and drain it well. Excess moisture can lead to a soggy, steamed texture instead of a stir-fried feel. A quick press through a fine-mesh strainer like this one helps get rid of extra water fast.
- Avoid Mushy Cauliflower: Cauliflower rice cooks quickly, so stop when it’s just tender. Overcooking can turn the whole thing soft and watery.
- Fold Everything Gently: When mixing everything back in, fold instead of stirring aggressively to keep the texture of the rice and shrimp intact.
