Shrimp & Cauliflower Fried Rice – Fast, Flavorful, and Light

Skip the takeout and make a bowl that tastes fresher, cooks faster, and leaves you feeling good. Shrimp & Cauliflower Fried Rice hits all the right notes—savory, garlicky, a little toasty, and packed with tender shrimp and colorful veggies. It’s a weeknight-friendly recipe that feels special, even if you’re cooking in sweatpants.

You’ll get the classic fried rice vibe without the heaviness, and it’s easy to tailor to your taste. If you want bold flavor with minimal fuss, this is your move.

Shrimp & Cauliflower Fried Rice - Fast, Flavorful, and Light

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound (450 g) raw shrimp, peeled and deveined, tail off
• 1 medium head cauliflower, riced (about 4 cups), or 1 lb (450 g) frozen cauliflower rice
• 2 large eggs, lightly beaten
• 1 cup mixed vegetables (peas, carrots, and corn), fresh or frozen
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated (or 1 teaspoon ground ginger)
• 3 tablespoons soy sauce or tamari (use low-sodium if preferred)
• 1 tablespoon oyster sauce (optional, for depth)
• 1 teaspoon toasted sesame oil
• 2 tablespoons neutral oil (avocado, canola, or peanut oil)
• 1/4 teaspoon red pepper flakes or a dash of chili oil (optional)
• 2 green onions, sliced
• Salt and black pepper, to taste
• Lime wedges, for serving (optional)

Method

 

1. Prep the cauliflower rice. If using fresh cauliflower, pulse florets in a food processor until they resemble rice. Don’t overprocess. If using frozen, let it thaw slightly and pat dry with paper towels to remove excess moisture.
2. Pat the shrimp dry. Moisture is the enemy of a good sear. Season lightly with salt and pepper.
3. Scramble the eggs. Heat 1 teaspoon oil in a large skillet or wok over medium heat. Add beaten eggs, scramble until just set, then remove to a plate.
4. Sear the shrimp. Add 1 tablespoon oil to the hot pan. Cook shrimp in a single layer for 1–2 minutes per side until pink and opaque. Remove to the same plate as the eggs.
5. Sauté aromatics. Add the remaining oil. Stir-fry onion for 2 minutes until translucent. Add garlic and ginger; cook 30–45 seconds until fragrant. Don’t let the garlic burn.
6. Add veggies. Toss in peas, carrots, and corn. Stir-fry for 2–3 minutes until warmed and slightly tender.
7. Cook the cauliflower rice. Add the riced cauliflower. Spread it out and let it sit undisturbed for 1 minute to get a little color, then stir. Cook 4–6 minutes, stirring occasionally, until tender but not mushy.
8. Season the base. Pour in soy sauce, oyster sauce (if using), and sesame oil. Add red pepper flakes if you want heat. Stir well to coat everything evenly.
9. Fold in shrimp and eggs. Return shrimp and scrambled eggs to the pan. Add green onions. Toss for 1–2 minutes to heat through and meld flavors. Taste and adjust seasoning with more soy sauce, pepper, or a squeeze of lime.
10. Serve hot. Plate immediately while it’s steamy and vibrant. Garnish with extra green onions or chili oil if you like.

What Makes This Special

This version swaps regular rice for cauliflower rice, so you get the same satisfying stir-fry texture with fewer carbs and more vegetables. Shrimp cooks fast and absorbs flavor beautifully, which means dinner comes together in about 20 minutes.

It’s also a flexible base: add veggies you love, nudge the heat level up or down, and adjust the sauce to your taste. Best of all, it reheats well and doesn’t get soggy when you store it properly.

Ingredients

• 1 pound (450 g) raw shrimp, peeled and deveined, tail off
• 1 medium head cauliflower, riced (about 4 cups), or 1 lb (450 g) frozen cauliflower rice
• 2 large eggs, lightly beaten
• 1 cup mixed vegetables (peas, carrots, and corn), fresh or frozen
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated (or 1 teaspoon ground ginger)
• 3 tablespoons soy sauce or tamari (use low-sodium if preferred)
• 1 tablespoon oyster sauce (optional, for depth)
• 1 teaspoon toasted sesame oil
• 2 tablespoons neutral oil (avocado, canola, or peanut oil)
• 1/4 teaspoon red pepper flakes or a dash of chili oil (optional)
• 2 green onions, sliced
• Salt and black pepper, to taste
• Lime wedges, for serving (optional)

Step-by-Step Instructions

1. Prep the cauliflower rice. If using fresh cauliflower, pulse florets in a food processor until they resemble rice. Don’t overprocess.

   If using frozen, let it thaw slightly and pat dry with paper towels to remove excess moisture.

2. Pat the shrimp dry. Moisture is the enemy of a good sear. Season lightly with salt and pepper.
3. Scramble the eggs. Heat 1 teaspoon oil in a large skillet or wok over medium heat. Add beaten eggs, scramble until just set, then remove to a plate.
4. Sear the shrimp. Add 1 tablespoon oil to the hot pan.

   Cook shrimp in a single layer for 1–2 minutes per side until pink and opaque. Remove to the same plate as the eggs.

5. Sauté aromatics. Add the remaining oil. Stir-fry onion for 2 minutes until translucent.

   Add garlic and ginger; cook 30–45 seconds until fragrant. Don’t let the garlic burn.

6. Add veggies. Toss in peas, carrots, and corn. Stir-fry for 2–3 minutes until warmed and slightly tender.
7. Cook the cauliflower rice. Add the riced cauliflower.

   Spread it out and let it sit undisturbed for 1 minute to get a little color, then stir. Cook 4–6 minutes, stirring occasionally, until tender but not mushy.

8. Season the base. Pour in soy sauce, oyster sauce (if using), and sesame oil. Add red pepper flakes if you want heat.

   Stir well to coat everything evenly.

9. Fold in shrimp and eggs. Return shrimp and scrambled eggs to the pan. Add green onions. Toss for 1–2 minutes to heat through and meld flavors.

   Taste and adjust seasoning with more soy sauce, pepper, or a squeeze of lime.

10. Serve hot. Plate immediately while it’s steamy and vibrant. Garnish with extra green onions or chili oil if you like.

How to Store

• Cool it fast. Spread leftovers in a shallow container so they cool quickly and don’t steam themselves soggy.
• Refrigerate for up to 3 days. Keep in an airtight container. Reheat in a hot skillet with a splash of water or oil for best texture.
• Freeze for up to 2 months. Portion into freezer-safe bags.

  Thaw in the fridge overnight, then reheat in a skillet to bring back the sizzle.

• Avoid microwaving too long. Short bursts are fine, but the skillet keeps things from getting rubbery.

Health Benefits

• High in protein. Shrimp delivers lean protein with minimal fat, helping you feel full and satisfied.
• Lower carb, veggie-forward. Cauliflower rice cuts carbs and calories while adding fiber and micronutrients like vitamin C and folate.
• Good fats in moderation. Sesame oil and a neutral stir-fry oil provide flavor and help absorb fat-soluble vitamins without weighing the dish down.
• Customizable sodium. Using low-sodium soy sauce and controlling your seasoning lets you keep salt in check compared to takeout.

What Not to Do

• Don’t overcrowd the pan. Overloading the skillet traps steam and leads to soggy cauliflower. Cook in batches if needed.
• Don’t skip drying. Wet shrimp won’t sear; wet cauliflower won’t fry. Pat everything dry for the best texture.
• Don’t overcook the eggs. Rubbery eggs can drag down the whole dish.

  Scramble them gently and add them back at the end.

• Don’t drown it in sauce. A little goes a long way. Too much liquid makes the “rice” mushy and salty.
• Don’t cook on low heat. Fried rice needs medium-high heat for that toasty, wok-kissed flavor.

Alternatives

• Protein swaps: Try chicken thigh, tofu, tempeh, or a mix of edamame and egg for a vegetarian option.
• Sauce twists: Use coconut aminos for a sweeter, soy-free profile; add a splash of fish sauce for umami; or stir in sriracha for kick.
• Veggie add-ins: Bell peppers, mushrooms, snap peas, zucchini, or finely chopped broccoli stems work well.
• Flavor boosters: A spoonful of chili crisp, a sprinkle of furikake, or fresh cilantro and lime at the end.
• Rice blend: Mix half cauliflower rice with a cup of day-old jasmine rice if you want a bit more chew while keeping it lighter.
• Allergy-friendly: Use tamari or coconut aminos for gluten-free, and skip oyster sauce if you need shellfish-free umami (use mushroom sauce instead).