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

If you’re craving the salty, umami-rich comfort of Chinese takeout but want to skip the “carb coma” that follows, Shrimp Cauliflower Fried Rice is your new best friend. It delivers all the iconic flavors—toasted sesame, zingy ginger, and savory soy—using riced cauliflower as a nutrient-dense, grain-free base.¹

The secret to a successful “fake-out” fried rice is heat management. Cauliflower has a high water content, so the goal is to sauté it quickly over high heat to achieve a tender-crisp texture rather than letting it steam into mush. When done right, the cauliflower absorbs the sauce and aromatics perfectly, making it nearly indistinguishable from traditional white rice.

This is a 15-minute meal that’s packed with lean protein and fiber.² It’s vibrant, savory, and satisfies that takeout craving while leaving you feeling energized.

Ingredients

This recipe serves 2 hungry adults or 4 as a side dish.

The Protein & “Rice”

1 lb large shrimp, peeled and deveined (tails removed for easier eating)³
4 cups cauliflower rice (fresh is best for texture, but frozen works—see tips!)
2 large eggs, lightly beaten
1 tbsp avocado or vegetable oil (high smoke point is key)

The Aromatics & Veggies

1/2 cup frozen peas and carrots (thawed)
3 cloves garlic, minced⁴
1 tbsp fresh ginger, grated
3 scallions, sliced (white and green parts separated)⁵

The Takeout-Style Sauce

3 tbsp soy sauce (or Tamari/Coconut Aminos for a gluten-free option)⁶
1 tsp toasted sesame oil⁷
1/2 tsp white pepper (traditional for that “authentic” takeout taste)
Optional: 1 tsp Sriracha or chili garlic sauce for heat⁸

Instructions: The High-Heat Method

1. Sear the Shrimp

Pat Dry: Ensure the shrimp are bone-dry with paper towels. This ensures a good sear.
Flash Cook: Heat 1/2 tbsp of oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer. Cook for 1–2 minutes per side until pink and opaque. Remove from the pan and set aside.

2. Scramble the Eggs

In the same pan, add a tiny bit more oil if needed. Pour in the beaten eggs.
Scramble quickly until just set but still soft. Remove and set aside with the shrimp.

3. Sauté Aromatics & Veggies

Wipe out the pan if there are burnt bits. Add the remaining oil.
Add the white parts of the scallions, garlic, and ginger. Stir-fry for 30–60 seconds until fragrant.
Toss in the peas and carrots and sauté for another 2 minutes.

4. Fry the Cauliflower

Turn the heat up to high. Add the cauliflower rice to the pan.
Spread it out and let it sit for 1 minute to “sear,” then stir-fry for 3–5 minutes.Peer Tip: Stop cooking as soon as the cauliflower is tender. Overcooking is the #1 cause of soggy cauliflower rice!
Pour the soy sauce, sesame oil, and white pepper over the rice. Toss well to coat.

5. Combine and Serve

Fold the cooked shrimp and eggs back into the pan.
Toss for 1 minute until everything is heated through and the flavors are melded.
Garnish with the green parts of the scallions. Serve immediately.

Flavor & Texture Notes

Component	Sensation
Shrimp	Snappy, succulent, and sweet.
“Rice”	Tender-crisp with a neutral flavor that carries the sauce.
The Sauce	Nutty from the sesame oil, salty from the soy, and subtly spicy from the white pepper.
Aromatics	The ginger and garlic provide that unmistakable “restaurant” aroma.

Tips & Variations

Tip 1: Frozen vs. Fresh Cauliflower

If using frozen cauliflower rice, do not thaw it first! Throw it directly into the hot pan from the freezer. Thawing it beforehand makes it release too much water, resulting in a mushy texture.

Tip 2: The “Dry” Pan Secret

If you find your cauliflower rice is getting watery, push the rice to the sides of the pan to create a “well” in the center. Let the liquid evaporate in the center of the high-heat pan for 30 seconds before tossing again.

Variation: Hibachi Style

Add a tablespoon of unsalted butter and a squeeze of fresh lemon juice at the very end for a richer, Japanese-steakhouse flavor profile.

Variation: Chicken or Tofu

Swap the shrimp for thinly sliced chicken breast or extra-firm tofu cubes. Just ensure they are browned well before adding the vegetables.

Storage & Reheating

Storage: Store in an airtight container for up to 3 days in the fridge.
Reheating: This is best reheated in a skillet over medium heat for 2–3 minutes. Microwaving is fine, but it can make the cauliflower slightly softer.
Note: The shrimp can get “rubbery” if over-reheated, so heat just until warm!⁹

FAQ

Q: Is cauliflower rice really low carb?

A: Yes! One cup of white rice has about 45g of carbs, while one cup of cauliflower rice has only about 5g. It’s a massive difference for those watching their macros.

Q: Why white pepper instead of black pepper?

A: White pepper has a more fermented, earthy heat that is a signature of traditional Chinese cooking.10 It provides that “back of the throat” warmth without the floral notes of black pepper.

Q: Can I use Yum Yum Sauce with this?

A: Absolutely. A drizzle of light Yum Yum sauce (mayo, ketchup, sugar, paprika) over the top makes this feel even more like a restaurant meal.

This Shrimp Cauliflower Fried Rice is proof that healthy eating doesn’t have to be boring or restrictive. It’s fast, fresh, and full of flavor.