If you’re craving takeout but want something lighter, this Cauliflower Fried Rice with Shrimp is about to be your new go-to! It’s packed with flavor, super quick to make, and way healthier than the traditional version. Plus, it’s a one-pan wonder—because who loves a sink full of dishes? Let’s get cooking and make something deliciously simple!
Why You’ll Love This Recipe
This dish is light, flavorful, and way easier than you’d think. Plus, it’s a perfect option for busy weeknights or when you want to impress with minimal effort.
- Quick & Easy: Ready in about 20 minutes, perfect for weeknights.
- Healthier than Takeout: All the comforting flavors without the extra carbs.
- One-Pan Wonder: Less cleanup, more time to enjoy.
- Big, Bold Flavors: Garlic, ginger, sesame—so much goodness in every bite!
Ingredients Breakdown
Essentials
- 2 cups cauliflower rice
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup frozen peas and carrots mix
- 2 green onions, sliced
- 1 egg, lightly beaten
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
Pro Tips
- Use fresh or frozen cauliflower rice—just make sure to squeeze out excess moisture.
- Pat shrimp dry before cooking to get a perfect sear.
- Sesame oil is for flavor, so don’t cook with it—just drizzle at the end!
Step-by-Step Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp, sprinkle with salt and pepper, and cook for 2 minutes per side until pink and opaque. Remove from pan and set aside.
- In the same pan, sauté garlic and ginger for 30 seconds until fragrant.
- Add peas and carrots, cooking until thawed (about 2 minutes).
- Push veggies to the side, add the beaten egg to the empty space, and scramble until fully cooked.
- Stir in cauliflower rice and soy sauce, cooking for 3-4 minutes until heated through.
- Return shrimp to the pan, mix everything together, and drizzle with sesame oil.
- Top with green onions and red pepper flakes. Serve immediately!
Chef’s Tips and Tricks
- Don’t overcook the shrimp: It only needs about 2 minutes per side!
- For extra crunch, sauté the cauliflower rice for a couple of minutes before adding the egg.
- Want to meal prep? This keeps well in the fridge for 3 days!
Recipe Variations and Serving Suggestions
- Make it vegetarian: Swap the shrimp for tofu or chickpeas.
- Try different proteins: Chicken or even salmon would be fantastic.
- Spice it up: Add a drizzle of sriracha or a dash of chili oil.
- Serve with: A simple cucumber salad or miso soup for a light meal.
FAQs
Can I use frozen shrimp?
Absolutely! Just thaw completely and pat dry before cooking.
What if I don’t have cauliflower rice?
You can easily make your own by pulsing cauliflower florets in a food processor until rice-sized.
Can I use fresh vegetables instead of frozen?
Yes! Just chop them small so they cook quickly.
Recipe Card
Serving Size: 2-3 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 2 cups cauliflower rice
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup frozen peas and carrots mix
- 2 green onions, sliced
- 1 egg, lightly beaten
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Cook shrimp for 2 minutes per side, then remove.
- Sauté garlic and ginger, then add peas and carrots.
- Push veggies aside, scramble egg in empty space.
- Stir in cauliflower rice and soy sauce, cook 3-4 minutes.
- Return shrimp, mix everything, and drizzle with sesame oil.
- Top with green onions and red pepper flakes. Serve warm!
Did you try this recipe? I’d love to hear how it turned out! Drop a comment below or tag me on social media with your creations. Let’s keep cooking and sharing the love!
