Our quick and easy Shrimp Fried Cauliflower Rice is the ideal meal when you crave takeout but want to eat clean. Tender shrimp, crisp vegetables, cauliflower rice, and fried eggs make a light, protein-packed dinner that’s great for weeknights or meal prep.
The Best Shrimp Fried Cauliflower Rice
This shrimp fried cauliflower rice is a favorite for busy evenings and meal prep. It’s a paleo- and Whole30-friendly take on classic fried rice that cooks up fast and delivers big flavor.
Why This Recipe Works
- Quick: Both shrimp and cauliflower rice cook in minutes, making this a fast weeknight option.
- Light: Shrimp provides lean protein without heaviness.
- Paleo/Whole30 friendly: Uses coconut aminos and simple, compliant ingredients while keeping classic flavor.
What You Will Need
- Cauliflower rice – homemade or store-bought for convenience.
- Fresh garlic & ginger – for bright, aromatic flavor.
- Red pepper flakes, salt, and pepper – simple seasonings; increase red pepper flakes to taste.
- Sesame seeds – toasty garnish and added texture.
- Large shrimp – thawed, peeled and deveined.
- Eggs – used scrambled into the rice and served fried on top.
- Avocado oil – for sautéing (sub ghee or olive oil if desired).
- Carrots, bean sprouts, & green onions – fresh vegetables; swap or omit as needed.
- Coconut aminos – Whole30/Paleo alternative to soy sauce; soy sauce works as a substitute.
- Rice vinegar, fish sauce, & sesame oil – small amounts round out the sauce for authentic flavor.
How To Make Shrimp Fried Cauliflower Rice
Cook shrimp and eggs in a cast iron skillet, then set aside. Sauté aromatics, toast sesame seeds, and cook the cauliflower rice with carrots and onion whites. Return shrimp and scrambled egg to the pan, add sauce, adjust seasoning, and serve topped with a fried egg and sliced green onion tops.
Best Kind of Cauliflower Rice
Homemade cauliflower rice often has a better texture and reheats more like real rice, but store-bought riced cauliflower is an excellent timesaver for weeknight dinners. If meal prepping, rice the cauliflower ahead of time and julienne the carrots for a faster assembly.
Cook cauliflower rice with onion whites and carrots until warmed through and slightly tender.
Add the cooked shrimp and scrambled egg back to the pan with a tablespoon or two of the sauce and toss to combine.
Serve immediately with a fried egg on top and garnish with green onion tops and extra sesame seeds.
Best Way To Store Shrimp Fried Cauliflower Rice
Store leftovers in an airtight container for 3–4 days in the refrigerator. To prevent sogginess when meal prepping, keep most of the sauce separate and add it just before reheating. Pack the fried egg separately if possible; the dish still tastes great warmed without it.
If you tried this recipe and enjoyed it, please consider leaving a star rating and a short review. Sharing substitutions or tweaks you made is also incredibly helpful—thank you!
Other Recipes You Might Like
- Blackstone Fried Rice
- Chicken Fried Rice
- Vegetarian Fried Rice
- Coconut Cauliflower Rice
- Cilantro Lime Cauliflower Rice
Shrimp Fried Cauliflower Rice
Ingredients
- ¼ cup coconut aminos (or soy sauce)
- 3 teaspoons garlic, minced (divided)
- 3 teaspoons ginger, grated (divided)
- 1 teaspoon rice vinegar
- ¼ teaspoon fish sauce
- ¼ teaspoon sesame oil
- 1 tablespoon avocado oil (or ghee/olive oil)
- 2 teaspoons sesame seeds
- 1 teaspoon red pepper flakes
- 10 jumbo shrimp or prawns, tail off and deveined (or 15–20 medium)
- 3 eggs, divided
- 4 cups cauliflower rice
- 1 cup carrots, julienned
- ½ cup bean sprouts (optional)
- 6 green onions, sliced (keep whites and greens separate)
- Kosher salt and ground black pepper, to taste
Instructions
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Make Sauce: In a small bowl combine ¼ cup coconut aminos, 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon rice vinegar, ¼ teaspoon fish sauce, and ¼ teaspoon sesame oil. Stir and set aside.
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Sauté Aromatics: Heat a large cast iron or heavy skillet over medium-high and add 1 tablespoon avocado oil. Sauté 2 teaspoons ginger, 2 teaspoons garlic, 2 teaspoons sesame seeds, and 1 teaspoon red pepper flakes for about 30 seconds.
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Shrimp & Egg: Add the shrimp and cook 3–4 minutes, flipping halfway. Meanwhile, scramble one egg in a small bowl. When shrimp are cooked, add the scrambled egg to the pan, stir until set, then remove shrimp and egg and set aside.
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Cook Cauliflower Rice: In the same pan, add 4 cups cauliflower rice, carrots, bean sprouts (if using), and the white parts of the green onions. Cook over medium-high, seasoning with salt and pepper, stirring for 3–4 minutes until warmed and slightly tender.
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Combine: Stir the shrimp and scrambled egg into the cauliflower rice. Pour in a tablespoon or two of the prepared sauce and toss to coat.
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Adjust: Taste and add more salt, pepper, or red pepper flakes if needed.
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Fry Eggs: Keep the cauliflower rice warm and fry the remaining two eggs in a separate nonstick skillet.
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Serve: Plate the shrimp fried cauliflower rice and top with a fried egg. Garnish with sliced green onion tops and extra sesame seeds.
Notes
- Cauliflower Rice: Make your own for better texture or use store-bought for speed.
- Make-Ahead Tip: Keep most of the sauce separate when storing to avoid soggy rice.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat with sauce added just before serving.