Shrimp Fried Cauliflower Rice – Skip the takeout and make this amazing, low carb “fried rice” meal right at home in just 20 minutes!
This Shrimp Fried Cauliflower Rice will satisfy all your Chinese food cravings while still keeping your dinner healthy, delicious, and super quick. It is a wonderful light meal packed with veggies and shrimp, and you won’t believe just how easy it is to make.
This healthy shrimp fried rice recipe uses cauliflower in place of rice for a grain free option that is truly delicious and filling. AND! It’s only 2 Weight Watchers Freestyle Points!
Fried rice is one of those things that everyone loves, and since I always keep frozen cauliflower rice and frozen shrimp in my freezer, this is a meal that makes its appearance quite often around these parts.
For those that still want their real fried rice, here’s the perfect copycat recipe for that Shrimp Fried Rice.
INGREDIENTS FOR SHRIMP FRIED CAULIFLOWER RICE
For a successful, quick, and easy Fried Rice recipe, I strongly advise to prep all your ingredients before starting. We will need:
- peeled and deveined shrimp
- lightly beaten eggs
- chopped green onions
- minced garlic
- minced ginger
- frozen or fresh peas
- frozen or fresh diced carrots
- chopped red bell pepper
- cauliflower rice
- soy sauce or tamari sauce
HOW TO MAKE SHRIMP FRIED CAULIFLOWER RICE
First step is to make the cauliflower rice.
- You’ll want to cut up a head of cauliflower into florets, add the florets to a food processor and pulse a few times, or until the cauliflower starts to resemble “rice”.
- For full instructions on how to make cauliflower rice, please refer to my post, HOW TO MAKE AND STORE CAULIFLOWER RICE.
Next, we need to cook the shrimp for a couple minutes, then remove from the pan and put aside.
In the same pan, you’ll cook the eggs to a scramble, remove from the pan and put aside.
Next, you’ll want to cook the onions, garlic, carrots, and peppers for about 4 minutes before adding in the rest of the veggies and cauliflower rice, and continue to cook for 5 more minutes.
Add the cooked shrimp and eggs back into the pan, stir in some soy sauce or tamari sauce, and serve.
I have been fairly obsessed with the idea of cauliflower “rice” ever since this delicious Coconut Lime Cauliflower Rice. It’s aaaah-mazing! Honest to goodness, this finely “riced” cauliflower is one of those cheater foods that is actually GOOD.
Also, this cheater, grain-free, cauliflower shrimp fried rice recipe is the best thing since I (and you) discovered the original version in the take-out menu. A delicious and healthy alternative to fast fried food, and it’s seriously sooo, sooo yummy!
One more bonus – store leftovers in airtight containers and in the fridge for up to 4 days.
YOU MIGHT ALSO LIKE
- Shrimp Foil Packets with Broccoli and Rice
- Garlic Butter Shrimp and Rice
- Easy Chicken Fried Rice
- Honey Sriracha Chicken Recipe with Cauliflower Rice
- Instant Pot Loaded Mashed Cauliflower
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Shrimp Fried Cauliflower Rice
Skip the takeout and make this amazing, low carb “fried rice” meal right at home in just 20 minutes!
- 1 medium head cauliflower (about 5 cups riced cauliflower)
- 2 tablespoons canola oil (divided)
- 1 pound shrimp (peeled and deveined)
- salt and fresh ground pepper (to taste)
- 2 large eggs (lightly whisked)
- 4 green onions (sliced, whites and greens separated)
- 3 cloves garlic (minced)
- 1/4 teaspoon ground ginger or 1/2 tablespoon minced fresh ginger
- 1 cup diced carrots (about 2 carrots)
- 1/3 cup finely diced red bell pepper
- 1 cup fresh or frozen peas
- 2 tablespoons low sodium soy sauce or 1 tablespoon tamari sauce
- fresh basil leaves (for garnish (optional))
- Cut the cauliflower into florets.
- Pulse the cauliflower florets in a food processor until it breaks down into rice-sized pieces. Set aside.
- Heat 1 tablespoon oil in a large pan or wok over medium-high heat.
- Add shrimp to the heated oil and season with salt and pepper.
Cook shrimp for 2 to 3 minutes, or until shrimp is pink and no longer transparent.
- Remove shrimp from pan and set aside.
- Place the pan back over medium-high heat.
- Pour eggs into the pan and quickly scramble.
- Remove from pan and set aside.
Place the pan back over medium-high heat and heat remaining oil.
Add white parts of the green onions and saute for 30 seconds.
- Stir in garlic and ginger, and continue to cook for 30 seconds, or until fragrant.
- Add the carrots and peppers; cook until crisp-tender, about 3 minutes.
Add the peas and cauliflower “rice,” and stir to combine.
- Reduce heat to medium and continue to cook for 4 more minutes, stirring occasionally.
Stir in the cooked eggs, shrimp, and soy sauce.
Taste and add more soy sauce, if needed.
- Garnish with basil leaves and serve.
Store leftovers in airtight containers and in the fridge for up to 4 days.
WW FREESTYLE POINTS: 2