Shrimp Cauliflower Fried Rice
Shrimp Cauliflower Fried Rice is one of those recipes that’s easy to throw together but still feels like a full, flavorful meal. It’s great for weeknight dinners, casual gatherings, busy weeks, or anytime you want something lighter that doesn’t skip on flavor. You can make it ahead, stash it in the fridge, or even freeze it for later—it's that versatile. It also reheats beautifully, so leftovers are never a letdown.
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.
Nutrition
Calories: 198kcalCarbohydrates: 8gProtein: 29gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 264mgSodium: 712mgPotassium: 649mgFiber: 3gSugar: 2gVitamin A: 1915IUVitamin C: 42mgCalcium: 116mgIron: 2mg
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