The Best Shrimp Cauliflower Fried Rice
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 Snapchat (username: SweetPhi) 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 snap 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.
- 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 tablespoon vegetable oil
- 2 tablespoons soy sauce, divided (or tamari if gluten free)
- ½ onion, chopped (about ½-3/4 cup chopped onion)
- ¼ teaspoon garlic salt
- 1 pinch of salt and 1 pinch of pepper
- 2 cups frozen mixed vegetables
- 2 eggs, beaten
- 1 teaspoon sesame oil
- 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.
Use Tamari instead of Soy Sauce if making gluten free