Cauliflower Fried Rice With Shrimp – A Light, Flavor-Packed Weeknight Dinner

Cauliflower fried rice with shrimp gives you all the comfort of takeout fried rice with a lighter, veggie-forward twist. It cooks fast, tastes bright and savory, and leaves you feeling satisfied without feeling heavy. The shrimp bring juicy bites of protein, and the cauliflower holds up beautifully to high heat.

This is a weeknight hero: simple to make, flexible with what’s in your fridge, and easy to scale. If you like big flavor with minimal effort, this one belongs in your rotation.

What Makes This Special

• Takeout flavor, lighter feel: You get the same savory-salty-slightly-sweet profile, but with a fraction of the carbs.
• Fast from pan to plate: With pre-riced cauliflower, dinner is ready in about 20 minutes.
• Flexible ingredients: Swap veggies based on what you have, and adjust heat or sweetness to taste.
• Great texture: Proper high-heat cooking keeps the cauliflower from getting soggy and gives the shrimp a tender snap.
• Balanced nutrition: Lean protein, fiber-rich veggies, and just enough sauce to make it craveable.

Ingredients

• 1 pound raw shrimp, peeled and deveined (medium or large), patted dry
• 1 medium head cauliflower, riced (about 5–6 cups) or 20 oz bag of riced cauliflower
• 2 tablespoons neutral oil (avocado, grapeseed, or canola), divided
• 2 large eggs, lightly beaten
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots (no need to thaw)
• 3–4 green onions, sliced, whites and greens separated
• 3 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon oyster sauce (optional, but great for depth)
• 1 teaspoon toasted sesame oil
• 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
• 1/4–1/2 teaspoon red pepper flakes or a drizzle of chili oil (optional)
• Salt and black pepper, to taste
• Lime wedges, for serving (optional)
• Sesame seeds, for garnish (optional)

How to Make It

1. Rice the cauliflower: If using a whole head, cut into florets and pulse in a food processor until it resembles rice. Don’t over-process or it will turn mushy.

   If using pre-riced cauliflower, break up any clumps with your hands.

2. Season the shrimp: Toss shrimp with a pinch of salt, pepper, and a splash of soy sauce. Pat dry again if they look wet—dry shrimp sear better.
3. Scramble the eggs: Heat a large nonstick skillet or wok over medium-high. Add 1 teaspoon oil.

   Pour in beaten eggs and scramble just until set. Transfer to a plate and keep nearby.

4. Sear the shrimp: Add 1 tablespoon oil to the pan. When hot, add shrimp in a single layer.

   Cook 1–2 minutes per side until pink and opaque. Remove to the plate with eggs.

5. Aromatics and veggies: Add remaining oil. Sauté onion and white parts of green onions for 2–3 minutes until softened.

   Add garlic and ginger; cook 30 seconds until fragrant.

6. Cook the cauliflower rice: Add riced cauliflower and spread it out. Let it sit undisturbed for 1–2 minutes to get a little color. Stir, then add peas and carrots.

   Cook 4–6 minutes, stirring occasionally, until tender with a slight bite. Avoid overcooking.

7. Season the rice: Stir in soy sauce, oyster sauce (if using), and sesame oil. Taste and adjust salt.

   Add red pepper flakes or chili oil if you like heat.

8. Bring it together: Return shrimp and scrambled eggs to the pan. Toss to combine and warm through. Fold in green onion tops.
9. Finish and serve: Turn off heat.

   Squeeze a little lime over the top if you like brightness. Garnish with sesame seeds. Serve hot.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

  Cool completely before sealing to avoid condensation.

• Reheat: Warm in a skillet over medium heat with a splash of water or stock, stirring until hot. Microwave works too, but skillet keeps the texture better.
• Freezing: Not ideal. Cauliflower can get watery after thawing, and shrimp may turn rubbery.

  If you must freeze, do so in single portions and reheat gently.

Why This is Good for You

• High in protein: Shrimp delivers lean protein, supporting muscle repair and keeping you full.
• Lower in carbs: Cauliflower stands in for rice, giving you fiber and volume without a blood sugar spike.
• Micronutrient-rich: You’ll get vitamins A, C, K, and folate from the veggies, plus minerals like selenium from shrimp.
• Smarter sodium: Using low-sodium soy sauce and balancing with lime lets you control salt without losing flavor.

What Not to Do

• Don’t overcrowd the pan: Cauliflower and shrimp steam if piled up. Cook in batches if needed so you can sear, not stew.
• Don’t overcook the cauliflower: Mushy cauliflower loses texture fast. Pull it once it’s tender with a slight bite.
• Don’t skip drying the shrimp: Excess moisture prevents browning and can make the dish watery.
• Don’t add all the sauce at once without tasting: Brands vary in saltiness.

  Add gradually and adjust.

• Don’t walk away: Stir-fry moves quickly. Keep everything prepped and nearby before you start cooking.

Alternatives

• Protein swaps: Use chicken thigh strips, tofu cubes (pressed and seared), or edamame for a vegetarian version. Leftover rotisserie chicken works in a pinch.
• Veggie variations: Try diced bell peppers, corn, broccoli rice, or shredded cabbage.

  Add mushrooms for umami.

• Sauce twists: Add a spoon of hoisin for sweetness, fish sauce for depth, or a splash of rice vinegar for brightness.
• Spice profiles: Stir in sambal oelek, gochujang, or sriracha. For a ginger-forward profile, double the fresh ginger and finish with extra scallions.
• Egg-free or soy-free: Skip eggs if needed and use coconut aminos instead of soy to keep the flavor savory and slightly sweet.
• Rice blend: If you want a heartier bowl, mix half cauliflower rice with cooked jasmine rice. You’ll still cut carbs while keeping fluffy texture.

FAQ

Can I use pre-cooked shrimp?

Yes, but add them at the very end just to warm through.

Pre-cooked shrimp can turn rubbery if heated too long, so toss them in during the final minute.

How do I prevent watery cauliflower fried rice?

Dry your shrimp well, cook over medium-high heat, and avoid crowding the pan. Let the cauliflower sit for a minute before stirring to let moisture evaporate and to develop a bit of color.

What can I use instead of oyster sauce?

Use an extra teaspoon of soy sauce plus a 1/2 teaspoon of fish sauce for depth. If you’re vegetarian, try a mushroom-based stir-fry sauce or a touch of hoisin for sweetness.

Is this recipe keto-friendly?

Yes.

It’s low in carbs and high in protein. Just keep an eye on sauces—use low-sugar options and measure to fit your goals.

Do I need a wok, or will a skillet work?

A large nonstick or stainless skillet works well. The key is high heat, enough surface area, and not overcrowding the pan.

Can I make it without eggs?

Absolutely.

Skip the eggs or replace them with diced tofu for extra protein. You can also add more veggies to bulk it up.

How do I make it spicier?

Add red pepper flakes, chili oil, or a spoon of sambal when seasoning the rice. Taste as you go so the heat complements the other flavors.

Can I prep anything ahead?

Yes.

Rice the cauliflower, chop the onions, and mix the sauce in a small bowl in advance. Keep everything refrigerated and cook when ready.

In Conclusion

Cauliflower fried rice with shrimp is a simple, fast, and satisfying way to get a takeout favorite on the table with a lighter touch. With a few pantry sauces and a hot pan, you’ll get savory shrimp, tender-crisp veggies, and a rice-like texture that feels surprisingly indulgent.

Keep the heat high, season to taste, and don’t be afraid to swap in what you have. This is weeknight cooking that delivers big flavor and leaves you feeling good.