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Shrimp fried rice with peas, carrots, and green onions being stirred in a skillet with a white spatula—this shrimp fried rice with cauliflower is perfect for a lighter twist, shown on a kitchen countertop next to a wooden cutting board and knife.
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5 from 3 votes

Cauliflower Fried Rice with Shrimp

Perfect for a quick weeknight dinner or healthy meal!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Seafood
Keyword: cauliflower fried rice, low carb fried rice, shrimp fried rice
Servings: 4

Equipment

  • 1 Food Processor If using store-bought cauliflower rice, skip this step.
  • 1 Large Skillet

Ingredients

  • 1 medium head cauliflower (about 4 cups riced cauliflower)
  • 12 oz shrimp, peeled and deveined
  • 2 tbsp olive oil or sesame oil, divided
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1/2 cup frozen peas and carrots (or fresh)
  • 2 large eggs, lightly beaten
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil (optional)
  • 1 tsp Creole Kick seasoning
  • Salt and black pepper, to taste
  • Green onions, sliced (optional, for garnish)

Instructions

  • If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice. If using store-bought cauliflower rice, skip this step.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the shrimp with Creole Kick seasoning, salt, and pepper. Cook for 2–3 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of oil. Add the diced onion, garlic, and peas and carrots. Sauté for 3–4 minutes, stirring occasionally, until softened and fragrant.
  • Stir in the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender and slightly golden. Allow excess moisture to cook off to prevent sogginess.
  • Push the cauliflower mixture to one side of the skillet. Pour the beaten eggs into the empty space and scramble until fully cooked. Mix the eggs into the cauliflower rice.
  • Return the shrimp to the skillet. Stir in the soy sauce and sesame oil (if using). Toss everything together and cook for an additional 2 minutes, until heated through and well combined. Adjust seasoning with salt and pepper as needed.
  • Garnish with sliced green onions if desired and serve hot.

Notes

  • Avoid watery rice: Cook the cauliflower long enough for excess moisture to evaporate to achieve the best texture.
  • Swap the protein: Chicken, tofu, or leftover steak work great in place of shrimp.
  • Make it spicy: Add red pepper flakes or a drizzle of sriracha for a little heat boost.

Nutrition

Serving: 1g | Calories: 380kcal | Carbohydrates: 13g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 880mg | Potassium: 658mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1990IU | Vitamin C: 74mg | Calcium: 80mg | Iron: 2mg