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Quick Crispy Cauliflower Fried Rice with Shrimp

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A quick and easy 20-minute recipe that replaces traditional rice with crispy cauliflower and succulent shrimp, delivering a flavorful, low-carb stir-fry perfect for busy weeknights.

Ingredients

Scale
  • 1 medium head cauliflower, riced (about 4 cups)
  • 12 ounces raw shrimp, peeled and deveined
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots mix
  • 2 green onions, sliced thinly
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • Salt and pepper to taste
  • 2 tablespoons neutral cooking oil (vegetable or canola)
  • 2 large eggs, lightly beaten (optional)

Instructions

  1. Rice the cauliflower by removing leaves and core, cutting into florets, and pulsing in a food processor until rice-sized grains form. Alternatively, grate manually with a box grater. Set aside. (5 minutes)
  2. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  3. Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat. Add shrimp in a single layer and cook about 2 minutes per side until pink and opaque. Remove shrimp and set aside. (5 minutes)
  4. Add remaining oil to the pan. Sauté onions until translucent, about 2 minutes. Add garlic and ginger, stirring constantly for 30 seconds. Stir in peas and carrots and cook for 2 minutes.
  5. Add the riced cauliflower to the pan. Spread evenly and cook without stirring for 2-3 minutes to get crispy on one side. Toss and repeat a couple of times to achieve a crispy texture. (6 minutes)
  6. Optional: Push cauliflower mixture to one side of the pan. Pour in beaten eggs on the empty side and scramble quickly until set, then mix into the cauliflower rice.
  7. Return shrimp to the pan. Drizzle soy sauce and sesame oil over everything. Toss gently to combine and heat through for 1-2 minutes. Taste and adjust seasoning with salt and pepper if needed.
  8. Remove from heat, sprinkle sliced green onions on top, and serve immediately. Enjoy with a wedge of lime for a fresh zing!

Notes

To get the signature crispy texture, avoid stirring the cauliflower constantly; let it sit to crisp up before tossing. Dry shrimp thoroughly before cooking to ensure a good sear. When adding eggs, scramble separately to keep texture light and fluffy. Use low sodium soy sauce or tamari for gluten-free needs. Leftovers reheat best in a hot skillet to maintain crispiness.

Nutrition

Keywords: cauliflower fried rice, shrimp fried rice, low carb fried rice, quick dinner, healthy stir fry, gluten free, dairy free, easy recipe

Find it online: https://milaspoon.com/quick-crispy-cauliflower-fried-rice-with-shrimp-easy-20-minute-recipe/