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.
This shrimp cauliflower fried rice is a new family favorite of ours. My husband and I adore it and I’m super excited to be sharing the recipe with y’all today!
If you’re new to the concept of cauliflower rice, you’re in for a treat because it is DEEEE-LICIOUS!
It’s essentially shredded bits-o-cauliflower that resemble grains of rice in texture. They’re a fantastic low-calorie alternative to rice for those with special diets or allergies, or for anyone that simply wants to eat more veggies.
Most grocery store offer pre-riced bags of cauli rice in the produce section if you’re looking for a shortcut but it’s also relatively easy to make at home!
To make cauliflower rice, remove the stem and leaves from a head of cauliflower. Then…
FOOD PROCESSOR Cauliflower Rice
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.
BOX GRATER Cauliflower Rice
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.
special diets and swaps
For a paleo friendly cauliflower fried rice, use coconut aminos in place of the traditional soy sauce. I’ve also made this with gluten-free tamari and it’s marvelous that way as well!
If you’re following Whole30 or a low-carb or keto diet, you can skip the optional Sriracha and just us the yum yum sauce on on your shrimp cauliflower fried rice.
As for extras, feel free to add your favorite veggies into the mix! Zucchini makes a fantastic addition and so does broccoli and cabbage! Simply sauté along with your other veggies and enjoy!
No shrimp? No problem! You can serve this up as a vegetarian or vegan dish with extra veggies or add some protein by adding scrambled eggs or honey garlic tofu or sweet and spicy sriracha tofu to the mix!
Homemade Yum Yum Sauce
Is that what y’all call it too? I’ve heard it called everything from yum sauce to white sauce to Hibachi sauce.
No matter what you call it, this flavorful sauce takes your cauliflower fried rice to the next level! I first started making it for my Breakfast Cauliflower Fried Rice bowls but soon found out it’s straight up LEGENDARY with shrimp!
Feel free to follow suit (I’ve included the recipe in the printable recipe card below) or simply top your cauli rice with oodles of sriracha an call it a day!
Easy Shrimp Cauliflower Fried Rice
This easy peasy recipe is gloriously make-ahead friendly for weekly meal prep! The leftovers can be heated on a skillet stove-top or in the microwave, whichever your prefer.
Simply heat it up, drizzle a little yum sauce on top, and get ready to faceplant! I think I like it even better the next day honestly. It’s crazy flavorful and filling but doesn’t leave you with that heavy feeling that rice can.
Shrimp Cauliflower Fried Rice
- 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
- 1/4 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
- 1/2 cup quality mayo
- 1 TBSP melted butter (use clarified or ghee for paleo or skip if dairy-free)
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/8-1/4 tsp cayenne pepper
- 1-2 TBSP water as needed
- 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.
- 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.
- Clean and peel fresh raw shrimp. Thaw if using frozen. Tails may be left on or off based on preference.
- 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.
- Heat a large lipped pan or skillet to medium-high heat with 1 TBSP oil.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
FOOD PROCESSOR TECHNIQUERoughly 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.
BOX GRATER TECHNIQUEBreak 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.
If you get a chance to try this shrimp cauliflower fried rice, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
shrimp cauliflower rice serving suggestions
Looking for something to pair with this shrimp fried cauliflower rice? I’ve go you covered!
Serve it with a side of Sweet Chili Edamame or Spicy Edamame. It would also be amazing with a bowl of miso soup on the side.
Crazy for cauliflower? Try these next:
- Mexican Cauliflower Rice
- POPULAR: Roasted Cauliflower Tacos
- Creamy Roasted Cauliflower Soup
- Buffalo Cauliflower Bites from Feel Good Foodie
- READER FAVORITE: Chopped Cauliflower Broccoli Salad
The perfect way to lighten up a meal! Love the idea of using cauliflower! So good!
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family