Our quick and easy Shrimp Fried Cauliflower Rice is the perfect recipe to make when you are craving take-out, but also want to eat clean! Made with tender shrimp, fresh veggies, cauliflower rice, and fried eggs on top. A great option for an easy weeknight dinner!
The Best Shrimp Fried Cauliflower Rice
This Shrimp fried cauliflower rice recipe is one of our favorite recipes and we are so excited to FINALLY make a paleo/Whole30 version for you guys! Definitely quick enough to make during the week and perfect for meal-prepping!
Looking for the regular version – try our classic Shrimp Fried Rice or change up the protein and try our Hibachi Chicken!
Why This Recipe Works
- Quick: shrimp and cauliflower rice both cook so quickly – this easy weeknight dinner comes together so quickly and easily!
- Light: we absolutely love how light shrimp is, yet it is packed with protein.
- Paleo/Whole30: if you are currently on a Whole30 or just like eating that way part of the time, this is for you!
What You Will Need
- cauliflower rice – if you have the time feel free to make your own cauliflower rice or pick some up at your local grocery store.
- fresh garlic & ginger – love adding these to really amp of the flavor profile!
- red pepper flakes, salt, and pepper – simple seasonings that are always a must, with the option to increase the amount of red pepper flakes to adjust the heat level.
- sesame seeds – a great addition during the cooking process and for garnish.
- large shrimp – just make sure your shrimp are fully thawed before cooking.
- eggs – a traditional ingredient that is essential to any fried rice recipe.
- avocado oil – just a splash in the pan to help sauté everything.
- carrots, bean sprouts, & green onions – fresh vegetables that we love in this recipe, but feel free to change to what you have on hand.
- coconut aminos – great if you need to keep it Whole30/Paleo compliant or sub with soy sauce.
- rice vinegar, fish sauce, & sesame oil – simple ingredients for the sauce that bring all those classic flavors.
How To Make Shrimp Fried Cauliflower Rice
Cook shrimp and eggs in cast iron skillet. Remove and set aside.
Best Kind of Cauliflower Rice
We are huge fans of making my own cauliflower rice – it seems to look and act more like real rice. BUT if you are making this for an easy weeknight meal then we have to recommend either making the cauliflower rice ahead of time or just buying the pre-made stuff! Same with the julienned carrots!
Cook cauliflower rice, onion and carrots.
Add shrimp and egg back in the pan, along with some of the sauce.
Serve with fried egg on top!
Best Way To Store Shrimp Fried Cauliflower Rice
The shrimp fried cauliflower rice will keep really well 3-4 days in an airtight container in the refrigerator. Pro tip: if you want to prep for some work lunches: don’t add much, if any, of the sauce. When you pack your lunch, keep a little container of the sauce with you and add it right before you toss it in the microwave at work! You might have to skip the fried egg on top, but it will still be amazing!
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out my Instagram and TikTok account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Other Recipes You Might Like
Shrimp Fried Cauliflower Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–4 Servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Asian
Description
Our easy Shrimp Fried Cauliflower Rice recipe is perfect for when you are craving take-out, but also want to eat clean!
Ingredients
- 4 cups cauliflower rice (see Notes)
- 2 teaspoons ginger, freshly grated
- 2 teaspoons garlic, minced
- 1 teaspoon red pepper flakes
- 2 teaspoons sesame seeds
- 10 jumbo shrimp or prawns or 15–20 medium/small shrimp, tail off and deveined
- 3 eggs, divided
- 1 tablespoon avocado oil (sub ghee or extra virgin olive oil)
- 1 cup carrots, cut into “matchsticks” or julienned
- 1/2 cup bean sprouts (optional)
- 6 scallions/green onions, slice and keep whites and greens separate
- kosher salt and ground black pepper
Fried Rice Sauce:
- 1/4 cup coconut aminos (sub soy sauce)
- 1 teaspoon rice vinegar
- 1/4 teaspoon fish sauce
- 1/4 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
Instructions
- Place Sauce ingredients in a small bowl and stir to combine; set aside.
- Bring large cast iron skillet to medium-high heat. Add avocado oil to coat bottom of the pan.
- Sauté ginger, red pepper flakes, garlic, and sesame seeds, move around for 30 seconds.
- Add shrimp and cook for 3-4 minutes, flipping halfway.
- While the shrimp are cooking, take one of the eggs and scramble it in a small bowl.
- Once shrimp are cooked, add the egg to the pan and use a spatula to move the egg around until it is cooked. Remove shrimp and egg from the pan, set aside on a plate.
- In the same pan, add the cauliflower rice, carrots, bean sprouts, and white parts of the green onion. Continue cooking on a medium high heat. Sprinkle with salt and pepper.
- Move cauliflower rice mixture around for approximately 3-4 minutes on medium, ensuring it is warm all the way through and cooked slightly.
- Stir in the shrimp and scrambled egg.
- Pour a tablespoon or two of the Sauce in the hot pan and mix to combine.
- Taste and add additional salt, pepper, and/or red pepper flakes, as desired.
- Let the fried cauliflower rice keep warm in the pan and fry two eggs in a separate nonstick skillet.
- Serve the fried cauliflower rice with a fried egg on top.
- Garnish with the green parts from the green onions and additional sesame seeds.
Notes
- Cauliflower Rice: option to make homemade cauliflower rice or pick-up a store-bought version to make it quick and easy!
- Make-Ahead Tip: only add a small portion of the fried rice sauce during the cooking process and store separately to add as needed when serving.
- Storage: leftover fried rice can be kept in an airtight container for 3-4 days. As stated above, we highly recommend keeping most of the sauce separate from the fried rice to prevent sogginess.
Nutrition
- Serving Size: 6 oz
- Calories: 230
- Sugar: 4.7 g
- Sodium: 524.2 mg
- Fat: 9 g
- Carbohydrates: 16.9 g
- Protein: 22.3 g
- Cholesterol: 253.5 mg
Leave a Rating & Comment