15-Minute Cauliflower Shrimp Fried Rice
Forget takeout. Make Cauliflower Shrimp Fried Rice at home using riced cauliflower, carrots, peas, onions, garlic, and coconut aminos in just 15 minutes!
I’ll never forget the first time I tried cauliflower rice. I cried. It was so gross. I didn’t understand why everyone loved it so much.
You have to understand, I didn’t grow up eating veggies. That was not a staple in my Cuban household.
Cauliflower rice?! What?! That would be an insult in my parent’s kitchen. Read more here.
Experimenting in the kitchen today, I attempted to make a simple shrimp fried rice (one of my faves) without the massive amounts of sodium.
I used cauliflower rice instead of regular rice but thanks to the coconut aminos – I didn’t cry!
Coconut aminos, which is a great soy sauce substitute, was delicious. It made the cauliflower rice so flavorful.
Chinese takeout is a fave of mine but I hate how I feel when I eat it. The next day, I’m so bloated from all the sodium and tired from the MSG.
It’s no fun.
So I’m happy to have a healthier alternative like this Cauliflower Shrimp Fried “Rice”.
As I always do, I tried to simplify the steps as much as possible so you can make everything in a cast-iron skillet.
Less dishes, more happiness – am I right!?
I gotta say, I was IMPRESSED with this cauliflower rice. Sure, it’s not white rice but it sure does come close! I think my parents would actually accept it in their house now. Or I’ll make them like it. Ha! ;)
Seriously though, A+ for this meal!
Can’t wait for you guys to try it!
Recommended For This Recipe
15-Minute Shrimp Fried Cauliflower Rice
Ingredients
- 1 tablespoon sesame oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 pound shrimp, rinsed, peeled and deveined
- 1 cup carrots, shredded (you can also chop regular carrots too)
- 1 cup frozen peas, (omit if paleo)
- 4 cups riced cauliflower
- 2 tablespoons coconut aminos, or low-sodium soy sauce, if not paleo
- 2 eggs, beaten
- salt + pepper to taste
- sliced green onions for garnish
Instructions
- In a skillet, heat up sesame oil and onion. Sauté for 3 minutes over medium-high heat until the onions are translucent. Add garlic and shrimp. Cook for 2 minutes, or until the shrimp is light pink/cooked.
- Add carrots, peas (if using), riced cauliflower, and coconut aminos. Mix all together and cook for another 2-3 minutes.
- Now, push the rice mixture to sides of skillet, leaving a hole in the center. Add whisked egg to center of pan and cook for 1 minute.
- Using a spatula, stir the egg to scramble then mix with the rest of the rice mixture. Season with salt and pepper to taste. Serve with green onions as garnish. Enjoy!
I hope you make this and LOVE it!
Do you cook the cauliflower before pulsing it into rice?
No