Shrimp Cauliflower Fried Rice

Revitalize your dinner routine with this vibrant, healthy cauliflower fried rice. Packed with shrimp and fresh vegetables, it’s a delightful low-carb alternative that comes together in no time.

Shrimp Cauliflower Fried Rice

Prep Time 25 minutes
Total Time 25 minutes
Calories 309 kcal


  • ¼ cup sesame oil divided
  • 2 large eggs lightly beaten
  • 3 cups riced cauliflower see Tip
  • 1 pound large shrimp 31-35 count, peeled and deveined
  • 3 cups broccoli florets
  • 1 medium red bell pepper thinly sliced (about 1 cup)
  • 3 cloves garlic sliced
  • 3 tablespoons reduced-sodium soy sauce or tamari
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • ½ teaspoon ground pepper


  • Heat 2 teaspoons oil in a wok or large skillet over high heat. Add eggs, cook without stirring until one side is fully cooked, about 30 seconds, flip, cook for 15 more seconds, then transfer to a cutting board and chop into 1/2-inch pieces.
  • Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower, cook undisturbed until lightly browned, about 3-4 minutes, and transfer to a plate.
  • Add another 2 teaspoons oil, heat again and add shrimp. Cook, stirring frequently, until opaque, about 3 minutes. Place with the cauliflower.
  • Heat remaining 2 tablespoons oil, then add broccoli, bell pepper, and garlic. Cook, stirring occasionally, until lightly charred, 4-5 minutes. Stir in soy sauce, water, vinegar, and pepper, bring to a boil for 30 seconds, then remove from heat.
  • Combine eggs, cauliflower, and shrimp with the mixture.



  • For cauliflower rice, find pre-made in some stores or make your own by pulsing cauliflower florets in a food processor.


  • Wok or large skillet

To Make Ahead

  • Refrigerate in an airtight container for up to 3 days.
Nutrition Facts Per Serving
  • Calories: 309
  • Fat: 17g
  • Carbohydrates: 10g
  • Protein: 30g

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