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5.0 from 6 votes

Shrimp Cauliflower Fried Rice

A healthier version of a takeout favorite, Shrimp Cauliflower Fried Rice uses finely chopped cauliflower in place of rice for a restaurant-quality dish that's full of flavor and low in carbs.

Prep Time
18 mins
Cook Time
18 mins
Total Time
30 mins
Servings: 4 servings
Calories: 260 kcal
Course: Main Course
Cuisine: Asian , Fusion

Ingredients

  • 16 oz cauliflower rice , pre-made or homemade – approx. 5 cups
  • 1 small white or yellow onion
  • 2-3 carrots
  • 1 red bell pepper
  • 1-2 cloves garlic , optional
  • 1/4-1/2 cup chopped green onion , white and green parts divided
  • 1 cup frozen peas
  • 1 pound raw shrimp
  • 2 TBSP extra virgin olive oil or sesame oil , divided
  • 1/4-1/2 tsp salt
  • 1/4-1/2 tsp black pepper
  • ¼ tsp paprika or season to taste
  • 1-2 TBSP low-sodium soy sauce to taste
  • sriracha chili sauce for topping, optional
  • fresh cilantro for topping, optional
HOMEMADE YUM YUM SAUCE
  • ½ cup quality mayo
  • 1 TBSP melted butter (use clarified or ghee for paleo or skip if dairy-free)
  • 1 tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp salt
  • 1/8-1/4 tsp cayenne pepper
  • 1-2 TBSP water as needed

Instructions

    Cup of Yum
  1. Making your cauliflower rice from scratch? See notes for methods and instructions. To save time you can use fresh bagged cauliflower rice from the produce section.
  2. Peel and finely dice onions and carrots. Dice bell pepper. Mince garlic and chop green onion. Divide green onion into white and green parts and set aside.
  3. Clean and peel fresh raw shrimp. Thaw if using frozen. Tails may be left on or off based on preference.
  4. To make the yum yum sauce (SO GOOD!) whisk together ingredients and set aside. Use the water to thin the sauce as desired. I added 2 TBSP to make it pourable. The sauce can also be made in advance and stored in an airtight container in the fridge.
  5. Heat a large lipped pan or skillet to medium-high heat with 1 TBSP oil.
  6. Sauté white/yellow onion, carrots, bell pepper, peas, and the white portion of thke green onions. Cook until the onions are translucent and the carrots and peas are tender and cooked through.
  7. Next add garlic and cauliflower rice. Sauté for 2-3 minutes or until the cauliflower is heated through. Season with salt and pepper, to taste.
  8. Give it a taste and 1. ensure your veggies are tender enough and 2. decide how much of your soy sauce to add. I went with 1.5 TBSP. Mix it all together and stir in your green onion tops.
  9. Add 1 tablespoon of oil to a pan/skillet at medium-high heat. Pat shrimp dry and add to the skillet, spaced. Cook on each side for about 2 minutes until shrimp curl and become opaque. Season with salt, pepper, and paprika, to taste. The shrimp's cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. 
  10. Add shrimp to the cauliflower fried rice. Garnish with optional cilantro if desired and drizzle with yum sauce before serving. Craving heat? Chili sauce or Sriracha makes a great addition too. Enjoy!
  11. If making this recipe in advance, simply store the shrimp cauliflower fried rice in a seperate continer from the yum sauce. Reheat using a microwave or a heated skillet with a drizzle of oil (preferred method) then top with sauce before serving.

Notes

  • To make cauliflower rice, remove the stem and leaves from a head of cauliflower. Then…
  • Roughly chop into small florets. Use the food processor’s grater disc to transform the florets into “rice” or make it without the attachment by working in three batches. Working in small batches will help you get even texture. Simply pulse until the mixture appears minced/shredded and you’re good to go.
  • Break into large pieces for easy handling and grate using the coarse side of your grater. As you run out of space for your fingers to grip the florets, simply mince any remaining pieces with a knife.
  • Nutrition Facts below are estimated for the shrimp cauliflower fried rice using an online recipe nutrition calculator. Adjust as needed based on sauce choice and swaps/extras and enjoy! Yum sauce is 50 calories per 2 TBSP serving.

Nutrition Information

Calories 260kcal (13%) Carbohydrates 17g (6%) Protein 28g (56%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 286mg (95%) Fiber 6g (24%) Sugar 7g (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 260

% Daily Value*

Calories 260kcal 13%
Carbohydrates 17g 6%
Protein 28g 56%
Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 286mg 95%
Fiber 6g 24%
Sugar 7g 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.