Shrimp Fried Cauliflower Rice

| | | | | |

This Shrimp Fried Cauliflower Rice has been a staple in our home for years. It is delicious, low carb and comes together so quickly. Since having weight loss surgery, I have made this meal almost weekly. It has such amazing flavor and I don’t feel like I am missing out on anything.

Shrimp fried cauliflower rice in a large white skillet. It is topped with fresh sliced green onions.

Why You Will Love This Recipe:

  • It’s so easy to make and so fast, a perfect meal for any night of the week.
  • This shrimp fried cauliflower rice is absolutely delicious and much lower carb than traditional takeout fried rice.
  • You can easily customize it to your preferences – try chicken or use different veggies!
close up photo of a perfectly cooked shrimp sitting on a bed of cauliflower fried rice.

What You Need:

  • Shrimp – I get mine from ButcherBox
  • Frozen Cauliflower Rice
  • Frozen Mixed Veggies – I used a mix of green peas, corn, carrots and green beans
  • Garlic
  • Ginger
  • Soy Sauce (use Tamari or Coconut Aminos to keep it gluten free)
  • Sesame Oil
  • Eggs
  • Green Onion
  • Salt, Pepper & Garlic Powder
large white ceramic skillet filled with shrimp fired cauliflower rice

Recipe Tips:

One of the key tips for this recipe is to cook the excess liquid out of the cauliflower rice. When done right, it can be light and fluffy instead of soggy.

It is also important not to overlook the shrimp. Shrimp get rubbery when cooked for too long. They truly only take a few minutes a side and they are perfectly tender and juicy!

If you want to use chicken instead, I recommend cubing chicken thighs and cooking them in place of the shrimp. It will take a little longer, make sure they are cooked to an internal temperature of 165’F.

You Might Also Like:

This post may contain affiliate links. Please read my disclaimer. 

Shrimp Fried Cauliflower Rice

This Shrimp Fried Cauliflower Rice has been a staple in our home for years. It is delicious, low carb and comes together so quickly.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Asian
Servings 6 servings
Calories 166 kcal


  • 1 tsp Olive Oil
  • 1 lb Shrimp peeled, deveined, tail off
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Pepper
  • 24 oz Bag Frozen Cauliflower Rice 2 12oz bags
  • 12 oz Bag Frozen Mixed Veggies
  • 1 tsp Sesame Oil
  • 3 cloves Fresh Garlic minced
  • 1 tsp Fresh Ginger minced
  • 3 Eggs
  • 1/4 cup Soy Sauce
  • 3 Tbls Green Onions chopped


  • Pat shrimp dry with a paper towel and season with salt, pepper and garlic powder
  • Heat olive oil in a large skillet (I use non-stick) over medium/high heat
    Cook the shrimp for 2 minutes per side and remove from skillet and set aside
  • Reduce heat to medium and add in the sesame oil, garlic and ginger. Sauté until fragrant, about 1 minute
  • Add in the frozen cauliflower rice and let cook until any excess liquid has evaporated (about 5 minutes) stir occasionally
    Then stir in the frozen vegetables, cook an additional 2-3 minutes
  • Make a well in the middle of the pan and crack the eggs into it, scramble them until cooked through. Stir the dish together and add in the soy sauce and cooked shrimp
    Heat for another 1-2 minutes
  • Remove from heat and top with green onions
    Serve up and enjoy!


Calories: 166kcalCarbohydrates: 16gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 177mgSodium: 1254mgPotassium: 614mgFiber: 5gSugar: 3gVitamin A: 3165IUVitamin C: 62mgCalcium: 100mgIron: 2mg
Keyword dairy free, gluten free, low carb
Tried this recipe?Mention @thebetteredblondie
Save to Pinterest!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating