Skip the takeout and try this paleo-friendly shrimp fried cauliflower rice recipe! You won’t believe how easy and flavorful homemade Chinese food tastes.
If there’s one dish I can always count on to disappear fast in my house, it’s fried rice. It’s quick, cozy, and endlessly customizable. This Shrimp Fried Cauliflower Rice is my lighter, veggie-packed twist on the takeout favorite. Got an outdoor griddle? This is the perfect opportunity to use it!
Whether you’re looking for a grain-free option, sneaking in more vegetables, or just want a fast weeknight dinner the whole family will love, this recipe checks all the boxes.
If you love Shrimp in your Asian food, try my Shrimp Wonton Soup and Shrimp Stir-Fry, too!
Ingredients
- Shrimp: Lean, high-protein, and quick-cooking, shrimp make this dish feel special while still being weeknight-friendly.
- Cauliflower rice: A light, grain-free alternative to the classic white or brown rice.
- Egg: Scrambled right into the pan or griddle, egg adds richness and that classic fried rice texture.
- Veggies: Peas, carrots, onions, or whatever you have on hand bring color, crunch, and extra nutrients.
- Herbs and spices: Fresh ginger, garlic, scallions, with a splash of soy sauce, sesame oil, and rice vinegar to add lots of Asian-inspired flavor.
How to Make Cauliflower Shrimp Fried Rice
Step 1. Heat oil in a pan or on a griddle and cook shrimp in an even layer until pink, then set aside.
Step 2. Add more oil if needed, then add the diced veggies, garlic, and ginger and cook until they start to soften.
Step 3. Add the cauliflower rice and start frying alongside the veggies, then mix together.
Step 4. Create an open space to crack and fry your eggs.
Step 5. Add the shrimp back to the griddle, along with the soy sauce and rice vinegar.
Step 6. Mix well until everything is heated through and the cauliflower rice has a slight crust.
Drizzle with sesame oil and top with fresh scallions, then serve and enjoy your Shrimp Fried Cauliflower Rice!
More Asian Inspired Recipes
- Slow Cooker Pho-Inspired Chicken Soup
- Mixed Vegetable Stir-Fry
- Baked Teriyaki Chicken Thighs
- Crispy Oven Baked Egg Rolls
- Shrimp Soba Noodles in Peanut Sauce
Eat It, Like It, Share It!
Did you try this recipe? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Your fork is waiting.
Have you tried my
Cauliflower Shrimp Fried Rice?
Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.
We love hearing from you! This helps us continue to provide free, high-quality recipes.
Ingredients
Video
Instructions
- Heat a large, deep pan or outdoor griddle over medium-high heat and drizzle with avocado oil. Pat shrimp dry with paper towel and sprinkle with ¾ teaspoon of the salt and the pepper before adding to the hot pan or griddle.2 tablespoons avocado oil, 1 pound raw shrimp, 1 teaspoon salt, 1/2 teaspoon pepper
- Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Transfer shrimp to a plate and set aside.
- Reduce heat slightly if needed. Add a little more oil if the surface looks dry. Push any residual shrimp bits to the side, then pour in beaten eggs. Cook, stirring frequently, 1–2 minutes until just set. Remove to the plate with shrimp.2 large eggs
- Add remaining avocado oil to the pan or griddle. Sauté onion, scallion whites, carrots, peas, garlic, and ginger for 4–5 minutes, stirring often, until softened and fragrant.1 medium onion, 5 scallions, 2 medium carrots, 1 cup frozen peas, 2 cloves garlic, 1 tablespoon fresh ginger
- Stir in riced cauliflower, soy sauce, and rice vinegar. Mix well, then spread into an even layer and let it cook undisturbed for a few minutes to develop a slight crust. Stir, then repeat once or twice more until cauliflower is lightly browned and slightly crispy (up to 10 minutes total).24 ounces cauliflower rice, ¼ cup soy sauce, 2 tablespoons rice vinegar
- Add shrimp and eggs back in. Stir until everything is heated through. Drizzle with toasted sesame oil and garnish with scallion greens. Serve with Sriracha if desired.1 tablespoon toasted sesame oil, sriracha
Liz’s Notes
Nutrition
Frequently Asked Questions
Yes! Cauliflower rice is naturally low in calories and carbs while being high in fiber, which helps keep you full.
Absolutely. Frozen riced cauliflower works just as well as fresh. Just be sure to cook off any excess moisture so the dish doesn’t get soggy. No need to thaw it first; toss it straight into the pan!
It can if overcooked, but the key is to sauté it quickly over medium-high heat so the excess water evaporates.
Leave a Reply