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    Home » Recipes » Seafood

    Shrimp Cauliflower Fried Rice

    Published: Feb 16, 2025 · Modified: Apr 9, 2025 by Sherri · This post may contain affiliate links · Leave a Comment

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    A bowl of shrimp cauliflower fried rice garnished with green onions.

    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.

    Shrimp being sautéed in a pan.

    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.
    A pan containing cauliflower rice with red bell pepper pieces, stirred with a wooden spatula.

    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.
    A hand holds a small bowl of scrambled eggs above a pan containing riced cauliflower, shrimp, and vegetables.

    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.

    More Fried Rice Recipes

    • Spam Fried Rice
    • Egg Fried Rice
    • Instant Pot Chicken Fried Rice

    If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 300,000 followers on Facebook as well as on Pinterest and Instagram too!

    Bowl of shrimp cauliflower fried rice with diced vegetables and green onions on top, placed on a black marble surface.

    Shrimp Cauliflower Fried Rice (Easy & Low-Carb)

    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!
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    Course: Dinner, Main Course
    Cuisine: American, Asian
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 350kcal
    Author: Sherri Hagymas

    Ingredients

    • 3 tablespoon butter divided
    • 1.5 pound shrimp
    • 2 large eggs
    • ½ cup red bell pepper diced
    • 1 small carrot diced
    • ½ yellow onion
    • 1 large cauliflower head chopped and riced
    • 2 cloves garlic minced
    • ⅓ cup soy sauce
    • 1 tablespoon oyster sauce
    • 2 green onions sliced thin
    • 1 teaspoon sesame oil

    Instructions

    • Cut the cauliflower head into florets and then place them in a food processor and pulse a few times until the has a rice consistency. (you may have to pulse a few batches if your cauliflower head is large).
      1 large cauliflower head
    • In a medium skillet, place a tablespoon of butter and heat over medium high heat until melted.
      3 tablespoon butter
    • Add the shrimp and cook for 2 minutes then flip them and cook for an additional minute. Be careful not to overcook. Remove from the skillet and place in a bowl or on a plate.
      1.5 pound shrimp
    • In a large skillet or wok, an another tablespoon of butter and beaten eggs and scramble over medium high heat. Remove from the skillet and place in a bowl or on a plate.
      2 large eggs
    • Then add the last tablespoon of butter to the skillet and melt. Add the diced red bell pepper, onion and carrots and sauté for 5-7 minutes until just beginning to tender. Add the minced garlic and sauté for another minute until fragrant.
      ½ cup red bell pepper, 1 small carrot, ½ yellow onion, 2 cloves garlic
    • Add cauliflower rice and sauté until just tender.
    • Add in the soy sauce, oyster sauce and green onion and sauté for a 2 more minutes to meld the flavors.
      ⅓ cup soy sauce, 1 tablespoon oyster sauce, 2 green onions
    • Finally, add the cooked shrimp, scrambled eggs and the sesame oil and stir to heat through
      1 teaspoon sesame oil

    Notes

    If using frozen shrimp, thaw it first and pat dry with a paper towel.
    Add other vegetables like green beans, green peas, zucchini or snow peas.
    Store leftovers in an airtight container in the fridge for up to 3-4 days.
    Reheat in a skillet on medium heat until heated through or in a microwave safe bowl for 30 second intervals, stirring.

    Nutrition

    Serving: 1serving | Calories: 350kcal | Carbohydrates: 17g | Protein: 44g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 389mg | Sodium: 1582mg | Potassium: 1279mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3129IU | Vitamin C: 128mg | Calcium: 193mg | Iron: 3mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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