Once you try my Cauliflower Fried Rice Recipe you’ll never buy take-out fried rice again! This Cauliflower Shrimp Fried Rice has all the great flavors and textures of your favorite take-out place, but without all of the carbs & calories. The perfect healthy shrimp fried rice!
Cauliflower Shrimp Fried Rice
This Cauliflower Fried Rice Recipe will have you deleting the number of your favorite take-out place! Not only is this healthy shrimp fried rice recipe, super easy to make, it’s done in under 30 minutes! So it’s absolutely perfect on a weeknight when you’re wanting something simple, but also healthy AND delicious!
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I was talking with my friend Jill the other night over drinks. We were talking about how there needs to be better solutions for people that work full-time, and need dinner solutions that are quick, easy and healthy to make.
When we get home from a long day at work, and driving around out kids from one activity to the next, dinner needs to be simple. The urge to order take-out or pizza is always an option, but Jill and I really want healthier options for ourselves and our families. Do you feel the same way?
This healthy shrimp fried rice check all of those boxes! Not only does it take less than 30 minutes to make, it’s healthy (low-carb friendly!) and uses ingredients that you likely already have in your fridge and freezer. Best of all, it tastes AMAZING, and something that your entire family will love!
Here’s the simple steps to making my Cauliflower Shrimp Fried Rice:
Step 1: Start with your ingredients
I’ve done my best to really simplify these ingredients to make the prep process quick. I’ve done this by using frozen cauliflower rice and frozen peas & carrots. If you want to use fresh, by all means, have at it. My friend Kellie over at Suburban Soapbox has a great tutorial for how to make cauliflower rice 3 ways. Check that out if you would rather do fresh cauliflower. However, on a weeknight when time is tight, subbing in frozen is a great option. I also use minced garlic (that comes in a jar) for ease.
As for fresh veggies, grab some green onions and and a red pepper. These are easy to quickly chop & slice.
You’ll also need a couple of eggs (not pictured – I forgot to put them in the photo), and frozen, uncooked shrimp. To thaw, I simply run under water in the sink for a few minutes. While they thaw, pull off the tails.
Pro-Tip: I’ve discovered that the best place to buy frozen, raw shrimp is at Costco! They have the best prices and carry medium, large and jumbo shrimp. (All of which you can use in this recipe.) Check out my post on the 15 Things I Always Buy at Costco.
Step 2: Cook the shrimp first
In a large skillet or wok, heat up your olive or avocado oil, and cook the shrimp just until pink. This should only take 4-5 minutes. While the shrimp is cooking, add in the garlic and red pepper flakes. Once cooked all the way through, remove the shrimp from the pan and transfer to a bowl to keep warm.
Step 3: Scramble the eggs
In the same skillet that you cooked the shrimp, add the eggs and scramble. This should take just a minute or two. Once the eggs have cooked, transfer the eggs to the same bowl as the shrimp to keep warm.
Step 4: Cook the vegetables
Once you’re done cooking the eggs, you may need to scrape out the egg remnants. Scrape out what you can – it doesn’t have to be perfect and you don’t have to get everything.
Add a bit more olive oil to your pan, and begin to sautee the vegetables. These will take just 4-5 minutes.
Step 5: Add in the cauliflower rice
Lastly, add in the cauliflower rice and sautee until it is cooked through – about 4-5 minutes. Add salt and pepper to season.
Once the cauliflower rice has cooked through, add the veggies, shrimp and eggs back into the skillet. Pour the soy sauce over everything. Stir together and cook for another minute or two.
Dinner is served! In about 25 minutes this healthy shrimp fried rice recipe will be on the table. Fantastic for a busy weeknight, this cauliflower fried rice recipe will be your new go-to after a long day!
By the way, if you love a good low-carb cauliflower rice recipe, be sure to check out some of my other healthy, low carb recipes where I include cauliflower rice:
Do you meal prep? If so, this Cauliflower Fried Rice Recipe is perfect for your next #mealprepsunday!
This recipe will make 4 servings, and is great paired with fresh vegetables. I love using these Glass Meal Prep Containers by Prep Naturals. You can find these Best Meal Prep Containers here.
If you loved this healthy dinner idea, then be sure to check out some of my other similar Shrimp recipes:
Spaghetti Squash Shrimp Pomodoro
Looking for some additional low-carb, healthy dinner options? These are awesome!
- Healthy Unstuffed Peppers
- Taco Stuffed Zucchini Boats
- Grilled Salmon Cobb Salad
- Healthy Taco Stuffed Peppers
Here’s the recipe for my delicious Cauliflower Shrimp Fried Rice:
Calories
Fat
Carbs
Protein
Erin @ Delightful E Made
Yields 4 servings
Once you try my Cauliflower Fried Rice Recipe you'll never buy take-out fried rice again! This Cauliflower Shrimp Fried Rice has all the great flavors and textures of your favorite take-out place, but without all of the carbs & calories. The perfect healthy shrimp fried rice!
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 lb. frozen, raw shrimp, thawed, tails removed
- 2 tsp. minced garlic
- 1/2 tsp. red pepper flakes
- 3 Tbsp. olive oil, divided
- 2 eggs
- 3 green onions, sliced
- 1 c. frozen peas & carrots
- 2/3 c. red bell pepper, chopped (about 1/2 pepper)
- 1 pkg. frozen riced cauliflower (about 3 cups)
- 2 Tbsp. low-sodium soy sauce
- Salt & Pepper to taste
Instructions
- In a large skillet or wok, add 2 Tbsp of olive oil, and heat over medium-high heat. Add the thawed shrimp, garlic and red pepper flakes. Saute for approximately 5 minutes or until the shrimp becomes pink and cooked through on both sides. Transfer the cooked shrimp to a bowl to keep warm.
- In the same skillet, add the two eggs and scramble over medium heat. Transfer the scrambled eggs to the bowl with the shrimp to keep warm. Scrape out any remaining eggs from the skillet.
- Add the last tablespoon of olive oil. Add the bell pepper, onions, peas and carrots. Saute for approximately 5 minutes or until cooked through. Add the frozen riced cauliflower, and saute for 5 more minutes or until heated through. Add salt and pepper to season.
- Add the shrimp and eggs to the skillet with the rice and vegetable mixture. Top with the soy sauce and stir. Heat through for another minute or two.
- Serve and enjoy right away while hot.
Notes
Optional ingredient: ground, fresh ginger - about 1-2 tsp. This adds great flavor! For the soy sauce, I enjoy using Bragg Liquid Soy Aminos (Soy Sauce Alternative).
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