Shrimp cauliflower fried rice has everything you love in traditional shrimp fried rice, including juicy shrimp, veggies, and a simple stir fry sauce, but we’re making it low-carb by using cauliflower rice instead of white rice!

Bowl of shrimp fried cauliflower rice garnished with chopped green onions, next to a small bowl of shrimp and a lemon wedge, on a dark marble surface.

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Cauliflower Fried Rice with Shrimp

Stir fries have always been a must-have when I ordered Chinese takeout, but since discovering just how quick and easy it is to make things like cashew chicken and easy beef and broccoli at home, they are now my go-to for quick and easy dinners without leaving home!

This cauliflower fried rice is one of my favorites. Using cauliflower rice instead of grainy rice means not only is this low carb and loaded with extra veggies, but there’s also no need to worry about using cold, leftover rice, and it still tastes like traditional fried rice.

A pan filled with shrimp cauliflower fried rice. The rice is mixed with shrimp, vegetables, and herbs, and a wooden spoon rests in the pan.

Ingredients You’ll Need for This Cauliflower Rice Recipe

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.

Ingredients for a recipe arranged on a surface: cauliflower, carrot, green onions, lemon, onion, eggs, oil, shrimp, soy sauce, oyster sauce, garlic, butter, salt, red bell pepper.

Butter: For cooking the shrimp and then the eggs. Use any oil neutral-tasting like olive oil or avocado oil if you prefer.
Shrimp: I use medium-size shrimp, peeled and deveined. You can use fresh shrimp or frozen shrimp; just make sure they’re completely thawed first.
Large eggs: A signature addition in stir fries.
Vegetables: I used diced red bell pepper, carrot, and onion.
Cauliflower rice: I use a large head chopped into rice-sized pieces in a food processor. You can also use bagged fresh cauliflower rice found in most produce departments or frozen cauliflower rice and toss it in straight from frozen. You can also rice your cauliflower with a box grater if you don’t have a processor.
For the sauce: Minced garlic, soy sauce, and oyster sauce. For a gluten-free sauce, use coconut aminos or tamari instead of soy sauce and look for specifically gluten-free oyster sauce. Use regular or low sodium soy sauce.
Green onions and sesame oil for extra flavor.

Variations and Tips

1. This recipe would work with any protein you like, such as chicken, beef, or tofu.
2. Toss in other veggies like green beans, green peas, mushrooms, broccoli, zucchini, and snow peas.
3. Add a little brown sugar to the sauce.
4. Sprinkle in some red pepper flakes for some heat.
5. If using frozen shrimp, make sure to thaw them first, drain them, and pat dry with a paper towel.
6. When you add the cauliflower rice to the pan, don’t stir it right away. Give it a chance to toast up and become golden and slightly crispy.

How to Make Cauliflower Shrimp Fried Rice

This recipe will come together in minutes as long as you have everything ready to go. It’s all in the preparation. Let me show you how I make it.

Cauliflower florets in a food processor, ready for chopping.

Pulse the cauliflower florets in a food processor until it becomes a rice consistency. You may need to work in batches if your head of cauliflower is large.

Melt the butter in a medium skillet over medium-high heat, add the shrimp and cook for 2 minutes then flip them and cook for another 1-2 minutes. Shrimp cook quickly, so be sure not to overcook it. Transfer to a plate to set aside.

Scrambled eggs being cooked in a non-stick frying pan with a wooden spatula.

In a large skillet or large wok, melt more butter over medium-high heat and add the whisked eggs to scramble. Once cooked, set them aside on a plate as well.

Chopped red bell pepper, carrots, and onions in a gray frying pan.

Chopped onions and red peppers sautéing in a pan with minced garlic in the center.

Add the remaining butter and sauté the bell peppers, onions, and carrots for 5-7 minutes until tender. Then add in the cauliflower rice and sauté until just tender.

A skillet with cooked cauliflower rice mixed with diced red peppers and a wooden spoon, topped with sliced green onions.

A skillet filled with shrimp, cauliflower rice, and vegetables, being stirred with a wooden spoon.

Add the soy sauce, oyster sauce, and green onion to sauté for 2 minutes before adding the cooked shrimp and eggs back in the skillet.

Stir in the sesame oil and heat everything through.

A bowl of cauliflower shrimp stir-fry garnished with green onions. Plates with more shrimp, lemon wedges, and herbs are in the background.

How to Store Leftovers

Refrigerate: Keep leftover stir fry in an airtight container for up to 4 days in the fridge. Stir fry is just as good the next day!

Reheat: You can reheat it in the microwave or in a skillet on the stove. It shouldn’t take long to heat through.

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