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A cast iron skillet filled with shrimp fried cauliflower rice with a fried egg on top.

Shrimp Fried Cauliflower Rice Recipe

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 Servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Asian


Shrimp Fried Cauliflower Rice – for when you are craving take-out, but also want to eat clean! (Paleo + Whole30 + Gluten-Free)


  • Approximately 4 cups cauliflower rice (see Notes)
  • 2 Teaspoons freshly grated ginger
  • 2 Teaspoons minced garlic
  • 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
  • avocado oil (or ghee or olive oil)
  • 1 cup julienned or “matchstick” carrots (I recommend just purchasing store-bought)
  • 1/2 cup bean sprouts (optional)
  • 6 scallions/green onions, slice and keep whites and greens separate
  • salt, pepper and red pepper flakes



  1. Combine Sauce ingredients and stir to combine; set aside.
  2. Bring 12 inch cast iron skillet to medium-high heat.
  3. Add 1 Tablespoon avocado oil (or ghee) to pan and let melt.
  4. Add ginger, red pepper flakes, garlic and sesame seeds to pan; move around for 30 seconds.
  5. Add shrimp and cook for 3-4 minutes, flipping halfway.
  6. While the shrimp are cooking, take one of the eggs and scramble it in a small bowl.
  7. Once shrimp are cooked, add the egg to the pan and use a spatula to move the egg around until it is cooked.
  8. Remove shrimp and egg from the pan, setting them on a plate and set aside.
  9. In the same pan, add the cauliflower rice, carrots, bean sprouts and the white part of the green onion.
  10. Sprinkle with salt and pepper.
  11. Move cauliflower rice mixture around for approximately 3-4 minutes on medium, ensuring it is warm all the way through and cooked slightly.
  12. Stir in the shrimp and egg.
  13. Pour a tablespoon or two of the Sauce and mix to combine.
  14. Taste and add additional salt, pepper and/or red pepper flakes, as desired.
  15. Let your fried cauliflower rice keep warm in your pan (if you are using a cast iron you can probably turn it off and it will retain heat for a little while) and then fry two eggs in a separate pan.
  16. Plate your fried cauliflower rice and place a fried egg on top.
  17. Garnish with the greens from the green onions and additional sesame seeds.


  • I love the texture of “homemade” cauliflower rice, I feel like it looks and acts more like actual rice BUT if you are making this on the weeknight either grate your cauliflower rice ahead of time or just buy it pre-made!  It’s not worth it to be running around on a crazy weeknight trying to grate your own cauliflower rice!
  • Servings: I would say it makes two large, full-meal sized portions (like if you aren’t eating anything else) or 3-4 smaller portions if this isn’t the only thing you are making.
  • Make-Ahead Tip: if you are prepping this for work lunches (highly recommend), then I wouldn’t add a lot of the Sauce, if any.  Keep your sauce separate and then add when you are reheating in the microwave at work – no one wants soggy cauliflower rice!)