The Only Cauliflower Fried Rice with Shrimp Recipe You'll Need (30 Minutes, One Pan)
This cauliflower fried rice with shrimp is crispy, fast, and packed with veggies. Dry-sauté the cauliflower for the perfect texture, sear the shrimp golden, and toss it all in one pan for a 30-minute dinner that tastes like takeout but is secretly healthy.
Equipment
- Large Skillet or Wok
- Box Grater or Food Processor
- Microplane
- Spatula
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 large head cauliflower, riced
- 3 large eggs
- 1 cup frozen peas and carrots
- 3 cloves garlic, grated
- 1 inch fresh ginger, grated
- 2 tablespoons tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 4 green onions, sliced
- 0.5 cup fresh cilantro leaves
- 2 tablespoons avocado oil (or coconut oil)
- 0.25 teaspoon salt
Instructions
- Prep and rice the cauliflower: Trim the leaves off the cauliflower and cut the head into quarters. Grate it on the large holes of a box grater, or pulse it in the food processor until it looks like little rice grains. Don't overdo it – you want texture, not paste.
- Dry saute the cauliflower (the non-negotiable step): Heat your dry skillet over medium-high heat. Add the riced cauliflower in an even layer and let it cook undisturbed for 3-4 minutes. This lets the steam escape. Stir once, then let it go another 2 minutes. You'll see it start to brown and smell a little nutty. Transfer it to a bowl.
- Sear the shrimp: Pat the shrimp completely dry with paper towels. Season them with a pinch of salt. Add 1 tablespoon of avocado oil to the skillet over high heat. Sear the shrimp in a single layer for 90 seconds per side. They should be golden and curled. Remove them to the bowl with the cauliflower.
- Cook the aromatics: Lower the heat to medium. Add another tablespoon of oil, then the grated garlic and ginger. Stir constantly for about 30 seconds – just until it smells fragrant.
- Scramble the eggs: Push the aromatics to one side of the pan and crack the eggs into the empty space. Scramble them quickly with your spatula. When they're just set but still soft, mix everything together.
- Combine everything: Add the cauliflower and shrimp back to the pan. Toss in the frozen peas and carrots. Pour the tamari over the top and stir-fry for about 2 minutes, until everything is hot and the vegetables are bright green.
- Finish and serve: Turn off the heat. Drizzle the toasted sesame oil over the top and toss one more time. Taste it. More salt? A squeeze of lime? A little sriracha? Adjust it. Serve hot, topped with green onions and cilantro.
Notes
Don't skip the dry saute – it's the key to fluffy, non-soggy cauliflower rice. Pat shrimp completely dry for a golden crust. Taste and adjust tamari at the end. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a hot skillet with a splash of tamari.