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Red Curry Shrimp Fried Cauliflower Rice | Get Inspired Everyday!

Shrimp Cauliflower Fried Rice

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  • Author: Kari Peters
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


This Thai Shrimp Cauliflower Fried Rice is an extra flavorful take on the classic fried rice. It’s packed with veggies, and nutrients, and is loaded with protein as well. It’s naturally lower in carbs than the classic recipe and gluten-free as well as dairy free. If you’re not a seafood fan you can always use chicken here in place of shrimp.



2 Tablespoons avocado oil

12 ounces shrimp, 34-42 count, thawed and drained if frozen

34 carrots, peeled and very thinly sliced, 9 ounces or 2 cups

1 red bell pepper, seeded and diced 1/4″, 10 ounces or 2 cups

34 green onions, both white and green parts thinly sliced and separated

2 cloves garlic, minced

2 Tablespoons minced ginger

1 Tablespoon red curry paste

67 cups frozen cauliflower rice, 1 1/2 pounds, thawed and drained

1 cup frozen peas, optional, leave out for paleo and Whole30

4 eggs, whisked together

1/3 cup coconut aminos

1 Teaspoon toasted sesame oil

2 Tablespoons rice vinegar, or freshly squeezed lime juice

1/2 Teaspoon freshly ground black pepper


Prep all the veggies and set them aside. In a small bowl, mix together the coconut aminos, sesame oil, rice vinegar, and black pepper, set the sauce aside.

Preheat a large skillet, (15″) over medium high heat. When the skillet is hot, add 1 tablespoon of the oil sauté the shrimp just until pink on both sides and most of the way cooked through, about 3-4 minutes. Remove the shrimp from the pan and set them aside.

Heat the remaining tablespoon of oil in the pan and add the carrots, bell pepper, and the white part of the green onions. Sauté until the veggies are crisp tender, then add the garlic, ginger, and red curry paste. Cook until fragrant, about 30 seconds, then turning the heat to high add the cauliflower rice. 

Continue to cook stirring constantly until the cauliflower rice is tender, then add the frozen peas along with the eggs and the shrimp. Cook until the eggs scramble around the cauliflower rice, and make sure the shrimp is just cooked through, 1-2 minutes. Finally add the sauce, stirring to combine. Remove the pan from the heat and stir in the sliced green part of the green onions. Serve immediately.


If you sub in soy sauce, I’d start with less than what’s called for and work up to taste as soy sauce is saltier than coconut aminos.

  • Prep Time: 20
  • Cook Time: 10
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Asian