This one-pan Shrimp Cauliflower Fried Rice recipe is an easy and delicious weeknight meal! It’s packed with veggies and has no shortage of flavor.
Jump to RecipeI’ve been into quick and easy meals lately since my work schedule has shifted to later in the day and I have less time to cook. Making one-pan, simple dinners – with lots of nutrients – has been the norm. And I’m not mad about it! I love a new challenge.
This Shrimp Cauliflower Fried Rice has been added to the rotation because it is super easy to make and full of flavor and vegetables. I love to use the frozen wild caught shrimp from Trader Joe’s, as well as prepared vegetables. Baggie cauliflower rice, shredded carrots, frozen peas are all life (and time) savers.
Ingredients
- Shrimp – Like I said, I love to use wild caught shrimp that is already prepared (raw, shelled, cleaned, deveined). Frozen is a great option, just remember to thaw before cooking.
- Cauliflower Rice – Buying this in a bag is the easiest option, although you could quickly chop a head of cauliflower and pulse it in a food processor. Check the frozen food section for riced cauliflower, just know that it might be a little more watery when cooked.
- Onion – Use a yellow, white, or sweet onion. Another option is to chop up the white parts of green onions, then use the green part to top the dish before serving.
- Carrots – Shredded or chopped carrots are a quick option for this recipe, you can find them prepared in the store – fresh or frozen.
- Peas – Using a cup of frozen peas works great for this dish. Sometimes, I have extra snap peas on hand and I chop those up to use just the same. You might even be able to find a prepared carrot and pea combo in the frozen food section.
- Eggs – Instead of scrambling the eggs in the pan, you can make them on the side and add in. This will create more distinct pieces of scrambled eggs in the dish but makes a little extra work.
- Coconut Aminos – This is my go-to soy sauce replacement, since soy sauce contains gluten and I have to avoid it. But feel free to use soy sauce instead!
Like this recipe? Check this Egg Roll in a Bowl and these Healthy Turkey Lettuce Wraps!
Shrimp Cauliflower Fried Rice
Ingredients
- 2 tbsp avocado oil
- 1 lb shrimp raw, cleaned and shelled
- 3 cloves garlic minced
- 16 oz bag cauliflower rice
- ½ yellow onion diced
- 1 cup shredded carrots
- 1 cup peas or chopped snap peas
- 2 eggs
- 3 tbsp coconut aminos or soy sauce
- 1 tbsp sesame oil
- salt and pepper to taste
- scallions optional
- cashews optional
Instructions
- In a large pan over medium heat, warm the avocado oil. Pat down the shrimp with a paper towel and then add to the pan. Cook for about 3 minutes, then flip and cook for another 3 minutes. When the shrimp are cooked all the way through, remove from pan and place on a plate.
- Place the pan back on the stove, leaving the oil, and begin to sauté the minced garlic, stir to avoid burning. After about 2 minutes, add in the diced onion, carrots, and peas. Cook until vegetables begin to soften, about 6 minutes, then add in the cauliflower rice and continue to cook until desired texture.
- Turn the heat down to low and make a hole of the cauliflower rice mixture. Add a bit of extra oil, then crack two eggs into the center. Scramble the eggs and stir consistently until cooked. Add the shrimp to the pan, along with the coconut aminos and sesame oil. Stir everything together. Season with salt and pepper.
- Serve with chopped scallions and cashews. Enjoy!
