Shrimp & Cauliflower Fried Rice – Light, Savory & Takeout-Style.

There are nights when the craving for takeout hits hard—but the idea of feeling heavy afterward doesn’t sound appealing. This Shrimp & Cauliflower Fried Rice was born on one of those nights. I wanted the familiar comfort of fried rice: savory, garlicky, dotted with vegetables, and packed with protein—but lighter, faster, and made with ingredients I already had in the fridge.

Cauliflower rice turns out to be the perfect canvas here. When cooked properly, it absorbs flavor beautifully without becoming soggy, and shrimp add that quick-cooking, satisfying bite that makes the dish feel complete. The result is a skillet meal that tastes like your favorite takeout order but leaves you feeling energized rather than weighed down.

This recipe is weeknight-friendly, flexible, and surprisingly filling. Whether you’re eating low-carb, aiming for more vegetables, or just looking for a fast dinner that doesn’t rely on delivery apps, this one earns a regular spot in the rotation.

Ingredients

Main Ingredients

1 lb raw shrimp, peeled and deveined
4 cups cauliflower rice (fresh or frozen, thawed and well-drained)
2 large eggs
2 tbsp avocado oil or sesame oil, divided

Vegetables & Aromatics

½ cup diced onion
½ cup frozen peas and carrots
3 cloves garlic, minced
1 tsp grated fresh ginger (optional but recommended)

Sauce & Seasoning

3 tbsp low-sodium soy sauce or tamari
1 tsp rice vinegar
½ tsp toasted sesame oil
¼ tsp white pepper or black pepper
Optional: pinch of red pepper flakes

For Serving

Sliced green onions
Sesame seeds
Lime wedges

Instructions

1. Prep the Shrimp

Pat the shrimp dry with paper towels and season lightly with salt and pepper. Dry shrimp sear better and stay juicy instead of steaming.

2. Scramble the Eggs

Heat 1 tablespoon of oil in a large skillet or wok over medium heat.
Add the eggs and gently scramble until just set.
Transfer them to a plate and set aside—they’ll go back in later.

3. Cook the Shrimp

In the same skillet, add another tablespoon of oil and raise the heat to medium-high.
Add the shrimp in a single layer and cook for about 1–2 minutes per side, until pink and opaque.
Remove from the pan and set aside with the eggs.

4. Build the Flavor Base

Lower the heat slightly. Add the diced onion to the skillet and cook for 2–3 minutes until softened.
Stir in garlic and ginger, cooking for about 30 seconds until fragrant.

5. Add Vegetables

Add peas and carrots, stirring to warm them through.
Then add the cauliflower rice, spreading it evenly in the pan.

6. Cook the Cauliflower Rice

Let the cauliflower rice cook undisturbed for 2–3 minutes to allow moisture to evaporate.
Stir occasionally and continue cooking for another 3–4 minutes, until tender but not mushy.

Tip: If using frozen cauliflower rice, make sure excess water is removed before cooking to avoid sogginess.

7. Sauce & Combine

Stir in soy sauce, rice vinegar, sesame oil, pepper, and red pepper flakes if using.
Return the shrimp and eggs to the pan and toss everything together until evenly coated and heated through.

8. Taste & Finish

Taste and adjust seasoning as needed.
Remove from heat and garnish with green onions and sesame seeds.

Flavor & Texture Notes

This dish hits all the familiar fried rice notes: savory, slightly smoky from the pan, and rich with umami from soy sauce and sesame oil. The shrimp are tender and juicy, providing a satisfying contrast to the light, fluffy cauliflower rice.

Unlike traditional fried rice, this version doesn’t leave you feeling overly full. The cauliflower absorbs flavor while staying tender, and the eggs add richness without heaviness. Ginger and garlic give depth, while green onions and sesame seeds add freshness and crunch.

When cooked properly, the cauliflower rice stays separate and lightly crisp in spots—very similar to restaurant-style fried rice.

Tips & Variations

Avoid Watery Fried Rice

Moisture is the enemy of good cauliflower fried rice.

Pat fresh cauliflower rice dry
Thaw and squeeze frozen cauliflower rice in a clean towel
Use a wide pan so steam escapes easily

Protein Swaps

Chicken breast or thighs (dice and cook first)
Thin-sliced beef
Tofu or tempeh for a vegetarian option
Extra eggs for an egg-forward version

Vegetable Add-Ins

This recipe welcomes leftovers:

Bell peppers
Mushrooms
Zucchini
Broccoli florets
Snow peas

Low-Sodium Version

Use coconut aminos instead of soy sauce and season gradually to taste.

Spicy Twist

Add:

Chili garlic sauce
Sriracha
Sambal oelek

Extra Takeout Feel

Finish with:

A drizzle of chili oil
A dash of fish sauce
A squeeze of lime

Storage & Make-Ahead

Refrigerator

Store leftovers in an airtight container for 3–4 days.

Reheating

Reheat in a skillet over medium heat to remove excess moisture.
Microwaving works, but stir halfway through to prevent steaming.

Make-Ahead Tip

Chop vegetables and prep shrimp up to a day ahead to make cooking even faster.

This dish doesn’t freeze well due to the cauliflower texture, so it’s best enjoyed fresh or refrigerated.

Serving Suggestions

Serve on its own for a quick lunch or dinner
Pair with a simple cucumber salad or miso soup
Add a fried or jammy egg on top
Spoon into lettuce cups for a fresh twist
Serve alongside steamed dumplings or egg rolls
Finish with a drizzle of sesame oil and extra green onions

For meal prep, portion into containers with extra veggies on the side for balance.

FAQ

1. Does cauliflower rice really taste like fried rice?

It doesn’t taste identical to rice, but when seasoned well and cooked properly, it delivers the same savory, satisfying experience.

2. Why is my cauliflower rice mushy?

Too much moisture or overcrowding the pan. Use high heat and avoid stirring constantly.

3. Can I use pre-seasoned frozen cauliflower rice?

You can, but it may alter the flavor. Reduce added salt and sauce accordingly.

4. Is this dish keto-friendly?

Yes, especially if you use tamari or coconut aminos and avoid sugary sauces.

5. Can I double the recipe?

Yes, but cook in batches to avoid steaming the cauliflower.

Conclusion

This Shrimp & Cauliflower Fried Rice proves that lighter meals don’t have to feel like a compromise. It’s fast, flavorful, and flexible—perfect for busy nights when you want something comforting but still balanced.