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This shrimp fried cauliflower rice tastes just like the real thing (maybe better!) but it’s healthier and easy to make at home! Loaded with flavor, protein, veggies and healthy fats, it makes a great weeknight meal that everyone will love – even the picky kiddos! Paleo, Whole30 compliant, and keto friendly.
Did you know I once hated cauliflower rice? Back before it was easy to get it pre-“riced” I never thought the work it took to “rice” it was worth my time.
I didn’t really start loving cauliflower at all until I made it “fried rice” style in this recipe with chicken and bacon. Yummmm – so good! Even the kiddos approved! A one-skillet meal that everyone loves? I’m 100% here for it.
And now of course every grocery store is selling cauliflower pre-riced, both fresh and frozen. It’s really just too easy now!
Since we’re in full on COVID-19 quarantine mode right now, I used a bag of frozen cauliflower rice for this recipe and it worked so well.
You can absolutely use fresh cauliflower rice, or rice it yourself if you’re working with a head of cauliflower.
What You Need to Make Shrimp Fried Cauliflower Rice
Nothing fancy here! Simple ingredients make a delicious stir fry. If you’re new to paleo, note that coconut aminos is a gluten and soy free replacement for soy sauce.
Even my kids can’t tell the difference between the two, so you know it’s legit! Here’s what you’ll need to prepare the fried rice:
raw shrimp, peeled and deveined tapioca flour, or arrowroot – optionalSea salt and black pepperavocado oil or ghee, divided eggscarrots, dicedscallions, white and green parts separatedfresh gingerfresh garliccauliflower rice, fresh or frozen coconut aminos, (this is the paleo and Whole30 friendly equivalent of soy sauce)pure sesame oil
How to Make Shrimp Fried Cauliflower Rice
Since everything cooked quickly once you begin, have all ingredients prepped and ready to go beforehand.
In a bowl, toss the shrimp with the tapioca or arrowroot, salt and pepper. Heat a large nonstick skillet over medium high heat. Once hot, add 1 Tbsp avocado oil or ghee. Add shrimp in a single layer and cook 1-2 minutes per side until opaque, careful not to overcook. Remove to a plate and turn the heat to medium.
With the skillet over medium heat, add the whisked eggs and cook until just set, breaking them up with your spatula. Set them aside with the shrimp.
Add the second tablespoon of oil or ghee to the skillet and adjust heat medium high. Add the diced carrots and cook, stirring, 3-4 minutes or until fork tender. Then add in the white part of the scallions, ginger, and garlic and stir to combine. Cook another minute until fragrant.
Add in the cauliflower rice, coconut aminos and sesame oil and stir to combine. Cook about 2-3 minutes to soften the cauliflower rice.
Add in the shrimp and eggs and stir and cook 30-60 seconds to heat through, then remove from heat.
Garnish with the green part of the scallions and additional coconut aminos or salt and pepper to taste. Serve right away.
Tips for Making Shrimp Fried Cauliflower Rice
As I mentioned above, it’s essential to have all the ingredients prepped and ready to go before beginning.
This isn’t only to help you maintain your sanity (although it does!). It’s also necessary to make sure you don’t overcook anything since stir fries cook so quickly!
Since the skillet can get really hot after cooking the shrimp, make sure you lower the heat when cooking the eggs to avoid browning them. I’ve made that mistake a few times with fried rice!
Can I Sub in Another Protein for the Shrimp?
Yes, definitely! Shrimp cooks quickly so the cooking time will need adjustment.
Feel free to sub in diced chicken breasts or boneless thighs, ground chicken or turkey or ground beef, or thinly sliced steak or pork.
You can also use leftover meat diced up – it’s perfect for fried rice! Simply add the cooked meat at the end when you would normally add the cooked shrimp back to the skillet.
Okay, it’s time for this better than takeout healthy shrimp fried cauliflower rice! Grab a skillet and start chopping because it’s time to cook – let’s go!
Shrimp Fried Cauliflower Rice {Paleo, Whole30, Keto}
Shrimp Fried Cauliflower Rice {Paleo, Whole30, Keto}
This shrimp fried cauliflower rice tastes just like the real thing (maybe better!) but it’s healthier and easy to make at home! Loaded with flavor, protein, veggies and healthy fats, it makes a great weeknight meal that everyone will love – even the picky kiddos! Paleo, Whole30 compliant, and keto friendly.
Prep Time: 15 minutesCook Time: 10 minutesServings: 4 servings
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Ingredients
1lbmedium-large raw shrimppeeled and deveined1tsptapioca flouror arrowroot*Sea salt and black pepper2Tbspavocado oil or gheedivided3eggswhisked1 1/2cupscarrotsdiced1bunch scallionswhite and green parts separated – thinly sliced1inch chunkfresh ginger peeled and mincedabout 2 tsp3clovesgarlicminced12ozcauliflower ricefresh or frozen. If frozen, thaw first.1/4cupcoconut aminos(this is a paleo and Whole30 friendly equivalent of soy sauce)1tbsppure sesame oilSea salt to taste
Instructions
Have all ingredients prepped and ready to go before beginning.In a bowl, toss the shrimp with the tapioca or arrowroot, salt and pepper. Heat a large nonstick skillet over medium high heat. Once hot, add 1 Tbsp avocado oil or ghee. Add shrimp in a single layer and cook 1-2 minutes per side until opaque, careful not to overcook. Remove to a plate and turn the heat to medium.With the skillet over medium heat, add the whisked eggs and cook until just set, breaking them up with your spatula. Set them aside with the shrimp.Add the second tablespoon of oil or ghee to the skillet and adjust heat medium high. Add the diced carrots and cook, stirring, 3-4 minutes or until fork tender. Then add in the white part of the scallions, ginger, and garlic and stir to combine. Cook another minute until fragrant.Add in the cauliflower rice, coconut aminos and sesame oil and stir to combine. Cook about 2-3 minutes to soften the cauliflower rice. Add in the shrimp and eggs and stir and cook 30-60 seconds to heat through, then remove from heat. Garnish with the green part of the scallions and additional coconut aminos or salt and pepper to taste. Serve right away. Leftovers can be saved in the sealed container in the refrigerator for up to 4 days. Enjoy!
Recipe Video
Recipe Notes
*Optional
Nutrition
Calories: 295kcalCarbohydrates: 9gProtein: 28gFat: 15gSaturated Fat: 3gCholesterol: 409mgSodium: 1302mgPotassium: 308mgFiber: 1gSugar: 3gVitamin A: 8227IUVitamin C: 10mgCalcium: 203mgIron: 3mg
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Want More Quick Whole30 Dinner Recipes? Try One of These!
Spicy Shrimp Egg Roll in a Bowl
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Mexican Cauliflower Fried Rice
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Loaded Bacon Cheeseburger Bowls
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