Skip the takeout and make the the best shrimp cauliflower “fried rice” – a delicious and healthy alternative to fast food, and seriously sooo good, I’ve made it a bunch of times and perfected the recipe for you!

If you follow me on Instagram, @philiakelnhofer you probably already know that I’m obsessed with shrimp cauliflower fried rice, you’re probably rolling your eyes because you’ve seen me have it SO MANY TIMES since sharing a behind the scenes story when I was originally recipe testing.

I’ve been teasing at coming up with the perfect recipe, and after making it over 6 times (to be honest, I’ve lost count of how many times I’ve made it at this point, it’s THAT GOOD!) I’ve perfected it. Little side note here – speaking of perfect things, this past weekend was so wonderful. I didn’t work at all over the weekend. No blog, no work-work, nothing! I spent the weekend with my hubby and family and friends. Friday night we had a wedding, then Saturday we walked Clover (our dog) to her grooming appointment, walked to brunch (our neighborhood is picking up) and then went to the farmers market and watched a movie ( Zootopia-yes it’s a kids movie, but it’s super cute). Then on Sunday I planted my vegetable garden, went over to Nicks’ grandmas house and then to his parents house for Sunday family dinner. It was glorious, it felt so relaxing and just what I had been needing. Do you ever have amazing weekends like that?

Ok, so back to the recipe – you know how I feel about the term ‘the best’ – it has to truly be amazing, something I make over and over and over and that other people agree is the best (like the best salted caramel chocolate chip cookies – they straight up rock). This shrimp cauliflower fried rice, it is the best.

You could use a wok to make this if you have one (I need to get this one because the last one I bought years ago had a wooden handle that caught on fire!) but I just use a big pot. So the first time I made this – it was good, but holy ginger – I went a little over board with fresh grated ginger. The next time I made it, there was too much garlic and I really didn’t like the pungent garlic , I solved that problem by adding garlic salt vs. fresh garlic, that little tweak really made a difference. The third time I realized I really didn’t like the sugar snap peas I had originally added in there (I shared this pic on instagram of when I made it) – they were just too big to have on a spoon, so I took them out. Then I perfected the recipe and have made it the exact same way since!

A little note on the “cauliflower rice” – I found some “riced” cauliflower at Trader Joes, but since I don’t go there all the time and wanted to make cauliflower fried rice, I made it at home – just as amazing. All you do to make the cauliflower into rice is cut up a head of cauliflower and run it through the food processor (the first time I made cauliflower rice with this cashew curry cauliflower rice) I was surprised at how easy it was. And again, when I make it now, I’m always so surprised at how easy it is, you should totally give it a try. If you don’t have a food processor, you can cut the cauliflower super finely with a knife – it may take a little more time, but is totally doable. When I made this and gave it to my hubby for dinner- he said he wouldn’t have known it was cauliflower fried rice if he wouldn’t have known (I may have been exclaiming to high heavens how amazing the pre-riced cauliflower was and how the dish was so amazing as I was cooking it).

My last little tip is to be sure to have everything set up/prepped before starting to cook. This dish cooks really fast – yay for 15 minute dinners, so you don’t want to be chopping or looking for something when you’re in the middle of the dish.

Other recipes you might enjoy:

• White wine garlic chili shrimp {15 minute dinner}
• Freezer to Crock Pot Jambalaya Recipe
• 5 Ingredient Cheesy Cauliflower Bake

Yield: 4

The Best Shrimp Cauliflower Fried Rice

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Skip the takeout and make the the best shrimp cauliflower “fried rice” – a delicious and healthy alternative to fast food, and seriously sooo good, I’ve made it a bunch of times and perfected the recipe for you!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• For the shrimp:
• 1 lb large uncooked shrimp, peeled, devined and tails removed
• 1 pinch of each salt, garlic salt, pepper
• 1 teaspoon each vegetable oil, sesame oil, soy sauce (or tamari if gluten free)
• For the cauliflower fried rice:
• 1 head of cauliflower, made into "rice" - 4 cups of cauliflower rice
• 1 teaspoon sesame oil
• 2 eggs, beaten
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce, divided (or tamari if gluten free)
• 1/2 onion, chopped (about 1/2-3/4 cup chopped onion)
• 1/4 teaspoon garlic salt
• 1 pinch of salt and 1 pinch of pepper
• 2 cups frozen mixed vegetables

Instructions

To make the shrimp simply add the shrimp, salt, garlic salt, pepper, vegetable oil, sesame oil and soy sauce into a large skillet and cook over high heat, until the shrimp is no longer translucent and is cooked through (about 10 minutes, stirring occasionally).

Have your cauliflower riced and ready to go. Combine the 2 eggs with 1 teaspoon sesame oil in a separate bowl and beat and set aside.

To make the cauliflower fried rice in a large pot combine 1 tablespoon vegetable oil and 1 tablespoon soy sauce with chopped onions and garlic salt and a pinch of salt and pepper. Cook over high heat stirring occasionally for 2 minutes, until the onions start to turn translucent and are fragrant.

Add the frozen vegetables to the pot and cook for 2 minutes, so that they begin to thaw.

Pour in the egg mixture and stir for 1 minute, until the egg appears to be cooked.

Add in the riced cauliflower and remaining tablespoon soy sauce and stir and cook on high for 5-7 minutes, stirring occasionally. Check for cauliflower 'doneness' - you want the cauliflower to not be hard anymore.

To serve divide the cauliflower among four plates or bowls and top with shrimp, then enjoy.

Notes

Make sure to have all your ingredients prepped and ready to go, because this dish cooks fast (beat the eggs with sesame oil and set aside before starting.)
Use Tamari instead of Soy Sauce if making gluten free

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 414Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 241mgSodium: 1708mgCarbohydrates: 40gFiber: 10gSugar: 9gProtein: 29g

Nutrition information isn’t always accurate.