Description
Cauliflower fried rice with shrimp is a light, low-carb twist on takeout—packed with protein, crisp veggies, and savory flavor in just 25 minutes.
Ingredients
1 lb medium shrimp, peeled and deveined
3 cups riced cauliflower (fresh or thawed frozen)
2 tbsp sesame oil, divided
2 eggs, lightly beaten
½ cup diced carrots
½ cup green peas
¼ cup chopped green onions (plus more for garnish)
2 cloves garlic, minced
2 tbsp low-sodium soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (optional)
Salt and black pepper, to taste
Lime wedges, for serving (optional)
Instructions
Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat.
Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and cooked through. Remove and set aside.
Add remaining sesame oil and garlic to the skillet. Sauté for 30 seconds.
Stir in diced carrots and peas. Cook 3–4 minutes until tender.
Push veggies to one side. Add beaten eggs to the other side and scramble until set. Mix with vegetables.
Add riced cauliflower, soy sauce, and oyster sauce (if using). Stir well and cook 5–7 minutes until cauliflower is tender.
Return shrimp to the skillet. Toss everything together and cook 1–2 more minutes.
Serve hot with lime wedges and extra green onions if desired.
Notes
Use thawed, well-drained frozen cauliflower rice to avoid sogginess.
Swap shrimp for tofu, chicken, or salmon.
Add chili flakes or sriracha for extra heat.
Top with a fried egg or avocado slices for variation.
Store leftovers in the fridge up to 3 days—reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
