My Lightened-Up Cauliflower Fried Rice with Shrimp is a fun and healthy twist on traditional fried rice. It's packed with veggies and bold Asian-inspired flavor! Tender garlic-ginger shrimp go right on top, turning this into a nourishing, satisfying meal. With recipes like this, who needs takeout?

Lightened-up Cauliflower Fried Rice with Shrimp

Cauliflower rice has been a staple in my kitchen for years! I almost get emotional talking about how much I love it. Just kidding! But before I overcame my fear of carbs, it was my go-to rice replacement. These days, I enjoy regular rice whenever I want, but I still love cauliflower rice when I want to pack in more veggies! I always have at least one (or five) bags in my freezer.

Now that I’ve said all that, let’s get to my first cauliflower rice recipe: my Lightened-Up Cauliflower Fried Rice with Shrimp. This is my love letter to the fried rice I’ve enjoyed at Chinese restaurants over the years. I never claim to make any dish completely authentic. Instead, I focus on recreating the flavors I love while making it healthier and easier to prepare at home. Once you start cooking with global spices and seasonings, you won’t need to rely on takeout anymore! I love this made-over meal because it’s packed with vegetables and classic Asian-inspired ingredients like crisp water chestnuts, bean sprouts, and green onions. Need I say more? Wait, I do, because I also have to tell you there’s tender garlic-ginger shrimp on top!

Are you ready to make this fried rice or what? Let’s go!

HOW I MADE-OVER THIS FRIED RICE:

This dish skips extra additives and unnecessary ingredients while being much lower in sodium and fat than traditional Chinese fried rice. The colorful mix of vegetables and seasonings adds a powerhouse of nutrients!

Cauliflower is rich in fiber and antioxidants. Yellow onions and garlic contain compounds that support immune function. Bell peppers and carrots provide vitamin C and beta-carotene for healthy skin and eyes. Peas add plant-based protein and fiber, while green onions offer anti-inflammatory benefits. Ginger aids digestion and reduces inflammation, and water chestnuts bring a satisfying crunch with few calories. Made from fermented coconut blossom sap, coconut aminos are my go-to soy sauce alternative. They add a slightly sweet, umami flavor while providing potassium for muscle function and amino acids for muscle repair. Since they’re naturally gluten- and soy-free, they’re the only “soy sauce” I use now! Bean sprouts are packed with enzymes, vitamins, and minerals for energy and vitality. Finally, toasted sesame oil enhances flavor while adding healthy fats.

This recipe is nut-free, gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, paleo, grain-free, vegetarian, and vegan (without the shrimp).

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Cauliflower rice
Fresh shrimp
Yellow onions
Bell peppers
Mushrooms
Frozen peas & carrots
Water chestnuts
Bean sprouts
Green onions
Fresh ginger
Fresh garlic
Granulated garlic
Ground ginger
Salt
Coconut aminos
Sesame seeds
Toasted sesame oil

THIS IS HOW YOU’LL MAKE IT:

For this recipe, I use fresh, peeled, and deveined shrimp. Before making the rice, transfer the shrimp to a glass container, toss them with granulated garlic, ground ginger, and salt, and let them marinate overnight.

When you're ready to cook, remove everything you need from the fridge. Take out the cauliflower rice, peas, and carrots from the freezer so they have a bit of time to thaw. I like to wash vegetables before storing them, because it saves time later. Remove the shrimp so they can come to room temperature. As I always say, never put cold meat on a hot pan, or it won’t cook evenly.

Cut the onion and bell pepper into chunks. Depending on the type of mushrooms you’re using, chop them into bite-sized pieces. Slice the green onions, reserving some of the tops for garnish, since they have a milder flavor. Grate the ginger and garlic. To mimic Asian-style cooking, I like using yellow onion and beech mushrooms. For extra color, I go with yellow and red bell peppers.

Add a little oil to a large skillet and place it over medium heat. Add the yellow onion, bell peppers, fresh garlic, and fresh ginger. Sauté for about 3 to 5 minutes, until fragrant. Next, add the cauliflower rice, peas, carrots, granulated garlic, ground ginger, and salt. Always season in layers. Leave the pan uncovered so the steam escapes. This prevents the rice from getting soggy and helps it brown. Stir often, and make sure it’s not burning. Lower the heat if needed. I prefer my rice soft with no bite, but cook it to your liking.

Add the mushrooms, water chestnuts, green onions, bean sprouts, coconut aminos, more salt, and granulated garlic. Stir well and cook for another 2–3 minutes. Since discovering coconut aminos, I haven’t bought regular soy sauce since! Check out why in the "HOW I MADE-OVER THIS FRIED RICE" section. If you only have regular soy sauce, start with a small amount because it’s much saltier than aminos, then adjust as needed.

While the rice is cooking, remove the shrimp from the container, place them on a paper towel-lined plate, and pat dry. Even though they're already seasoned, I like to sprinkle both sides with a bit more granulated garlic, ground ginger, and salt.

Check the rice, taste for seasoning, and adjust if needed. I like my fried rice extra garlicky, so I add another ½ teaspoon of granulated garlic. Remove the rice from the pan and transfer it to a glass bowl.

As soon as the rice is out of the pan, add a little more oil and let it heat up for a minute. Add the shrimp, it should sizzle. Cook for a few minutes on each side, being careful not to overcook. Shrimp can become rubbery quickly, so stay focused, which means no scrolling on your phone! You’ll know it’s done when it turns opaque and is no longer translucent.

Plate the cauliflower fried rice, top with spiced shrimp, green onions, and a sprinkle of sesame seeds.

Enjoy!

SERVING SUGGESTIONS:

This dish is satisfying on its own, but feel free to pair it with your favorite sides! It goes especially well with a fresh salad and ginger dressing. My recipe for that is coming soon’ish!

SUBSTITUTIONS, TIPS, AND NOTES:

This dish is incredibly versatile, so feel free to swap in any veggies you love. Shiitake mushrooms make a great alternative.

Want to switch up the protein? Go for it!

I keep the spice level mild since ginger naturally adds heat, but if you like extra spice, add hot sauce to the recipe or drizzle it on top.

STORAGE AND LEFTOVERS:

Store the rice in the fridge for 5 to 7 days.

Freeze for 2 to 3 months. I’ve never frozen cooked shrimp, so I can’t say how it will taste after thawing.

If you only have frozen shrimp, that’s fine! Let it thaw for a day or two, drain any excess liquid, and marinate as directed.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Lunch & dinner ideas, check these out!

Sweet & Savory Orange Honey Rosemary Chicken Thighs
Wholesome Veggie Stuffed “Mexican” Egg Bake
Simple & Healthy Mango Coconut Chicken & Vegetable Curry
Healthy Quick & Easy Indian Eggplant Bharta
Meatless Monday: Spinach Portobello Stuffed Mushroom Bake

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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Cauliflower Fried Rice Cauliflower Fried Rice Cauliflower Fried Rice Cauliflower Fried Rice

Cauliflower Fried Rice Cauliflower Fried Rice Cauliflower Fried Rice Cauliflower Fried Rice

Cauliflower Fried Rice Cauliflower Fried Rice Cauliflower Fried Rice Cauliflower Fried Rice