Shrimp Fried Cauliflower Rice
All the flavor of fried rice, a fraction of the carbs. Cauliflower rice gets the same high-heat treatment as regular fried rice — smoking hot pan, soy sauce, sesame oil, eggs, and shrimp. Honestly? Most people can’t tell the difference. And it takes 12 minutes.
Why You’ll Love This Recipe
- Dramatically fewer carbs than regular fried rice
- Cauliflower rice cooks even faster than regular rice
- High protein from shrimp and eggs
- Same soy-sesame flavor profile you crave
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Shrimp Fried Cauliflower Rice
Ingredients
- 1 bag (12 oz) frozen cauliflower rice
- 1/2 lb shrimp, peeled and deveined
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 cup frozen peas and carrots
- 2 cloves garlic, minced
- Green onions and sesame seeds for topping
Instructions
- Heat vegetable oil in a large skillet over high heat. Cook shrimp 2 minutes per side until pink. Remove and set aside.
- Add frozen peas and carrots, cook 2 minutes. Push to the side, add beaten eggs, scramble until set.
- Add frozen cauliflower rice directly to the pan. Cook 3-4 minutes, breaking up any clumps, until heated through and starting to brown.
- Add garlic, soy sauce, and sesame oil. Toss everything together with the shrimp.
- Serve topped with green onions and sesame seeds.
Recipe Tips
- Keep the heat HIGH — cauliflower rice gets mushy at low temperatures.
- Don’t thaw the cauliflower rice before cooking. Frozen goes straight in the hot pan.
- Add a splash of soy sauce at the very end for the strongest flavor punch.
- Swap shrimp for chicken, tofu, or just extra eggs.
Calories: 290 | Protein: 28g | Fat: 14g | Carbs: 14g
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Nutritional information is estimated and may vary based on ingredients used.
