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Shrimp cauliflower fried rice served in a patterned bowl with chopsticks

Cauliflower Fried Rice with Shrimp

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • pre-cooked cocktail shrimp works too
  • 1 bag cauliflower rice
  • 2 eggs
  • 1 cup frozen peas and carrots
  • 3 garlic cloves minced
  • 2 green onions sliced
  • 1 tablespoon sesame oil
  • 1 tablespoon avocado oil
  • 2 tablespoons low-sodium soy sauce or coconut aminos
  • 1 teaspoon fresh ginger minced
  • Salt and pepper to taste
  • Optional: sriracha chili flakes, or broccoli

Method
 

  1. Heat avocado oil in a large skillet over medium-high heat. If using raw shrimp, cook for 1–2 minutes per side until pink. Remove and set aside.
  2. If using pre-cooked shrimp cocktail shrimp, simply warm it during the final step.
  3. Push ingredients to one side of the skillet and crack in the eggs. Scramble until fully cooked.
  4. Add garlic, ginger, peas, carrots, and cauliflower rice to the pan. Stir fry for about 5–7 minutes until the cauliflower softens and excess moisture cooks off.
  5. Add shrimp back into the skillet. Stir in soy sauce and sesame oil. Toss everything together until heated through.
  6. Top with sliced green onions and optional sriracha.

Notes

We tested this recipe multiple ways and found that cooking the cauliflower rice over medium-high heat gives the best fried rice texture without becoming watery. For best results, avoid overcrowding the pan and pat the shrimp dry before cooking.