Honey Sriracha Shrimp Fried Cauliflower Rice

I’m beginning to think simplicity is right up there with low calorie or high protein in terms of recipe goals on my blog. Creating healthy recipes is and will always be my primary goal, but I really strive to make them as accessible as possible. This honey sriracha shrimp fried cauliflower rice, for instance, transforms frozen ingredients into a crowd pleaser.

In my mind, frozen equals less time in the kitchen, less food waste, and easier bulk shopping. It’s a win-win-win.

You'll love this simple shrimp fried cauliflower rice recipe that transforms frozen ingredients into a perfectly sweet and spicy high protein dish.

With 33 grams of protein and only 32 grams of carbs per serving, this recipe nails it on both the simple and healthy fronts. Fried rice with 32 grams of carbs? C’mon.

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How to Cook Precooked Shrimp 

This shrimp fried cauliflower rice calls for one of my favorite frozen ingredients—cooked shrimp. Cooked shrimp can be difficult to work with, though. And if you’re not careful you can end up with bland, rubbery shrimp.

To take care of the bland flavor, we’re going to marinate the cooked shrimp as it fully thaws. Since the best way to cook with cooked shrimp is to actually not cook it all, it’s important to season cooked shrimp and get some flavor going before you incorporate the shrimp into a recipe.

how to cook with cooked shrimp

As I mentioned, the key to avoiding rubbery shrimp is to heat not cook cooked shrimp. We’ll be adding the shrimp last in this recipe and only cooking long enough to allow the marinade to absorb.

If you want seared shrimp, you’ll probably want to go with raw shrimp. It’s possible to pan sear pre-cooked shrimp, but it ain’t easy. You would want to remove any excess moisture from the surface of the shrimp and cook over high heat for a few seconds per side. In this recipe, that means removing the shrimp from the marinade to dry and cooking the marinade into the rice before the shrimp.

shrimp fried cauliflower rice

If you’d rather go with fresh shrimp, you could use something like the shrimp in my Kung Pao Shrimp Noodles recipe. 

How to Make Fried Cauliflower Rice with Frozen Cauliflower

If you come here often, you know I love my fried cauliflower rice and all things cauliflower. In this shrimp fried rice, I opted for a stir-fry veggie mix, but you could go with a more traditional peas, carrots, and onions mix. Follow the same directions for other frozen veggie mixes.

Fried Cauliflower Rice Instructions:

  • Thaw the rice and veggies by microwaving or setting out ahead of time. Drain any excess liquid before adding soy sauce.
  • Chilled rice and veggies works best for fried rice. In the recipe video above, I microwaved everything to thaw and then refrigerated the mixture. Either way works, but I find the latter faster.
  • Cook over high heat with nonstick cooking spray. This keeps fat under control but if you have the fat and calories to spare, a little oil goes a long way. One to two teaspoons of chili oil would be great here.
  • Don’t be afraid of the heat or overcooking here. Unlike the shrimp, fried rice tends to get better the longer you cook it. Obviously you don’t want to burn it to a crisp, but you catch my drift.
  • Important: Keep the eggs contained while frying. If you add the eggs straight in, the fried rice turns into a sad, mushy frittata-like creature.

how to make fried cauliflower rice

Related: Spicy Chicken Fried Cauliflower Rice 

All right, that’s about all ya need to know. The full recipe is below. Enjoy your honey sriracha shrimp fried cauliflower rice!

honey sriracha shrimp fried rice

When you make this recipe, take a picture of your creation and tag me on Instagram. I’ll be sure to share it with the world! I also appreciate feedback in the form of recipe reviews. Let me know how I can make this recipe or future recipes better.

honey sriracha shrimp fried cauliflower rice

Honey Sriracha Shrimp Fried Cauliflower Rice

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A simple recipe for shrimp fried cauliflower rice that transforms frozen shrimp, rice, and veggies into a deliciously spicy dish. 


  • 6 oz Frozen Cooked Shrimp
  • 12 oz bag Frozen Cauliflower Rice
  • 1 1/2 C (170g) Frozen Stir-Fry Vegetables
  • 2 large Eggs
  • 2 Tbsp (30g) Sriracha
  • 1 Tbsp (21g) Honey
  • 1 Tbsp (15g) Sesame Oil, or your choice of oil
  • 2 tsp Garlic Pepper, or garlic powder and black pepper, mixed
  • 1/4 C (60mL) Soy Sauce, divided


  1. Place the frozen shrimp in a strainer under cold water while you mix the marinade ingredients.
  2. In a tupperware container or resealable bag, mix the honey, Sriracha, sesame oil, garlic pepper, and 2 Tbsp soy sauce together. how to make shrimp fried cauliflower rice
  3. Once you have the marinade mixed, use a knife to remove the tails from the shrimp and place the shrimp in the container. Seal and place in the refrigerator.  thaw and remove the tails from the shrimp
  4. Microwave the cauliflower rice and stir-fry veggies for 6-7 minutes. (I microwaved the entire bag of veggies and weighed after. If you're not going to use the remaining veggies, you may want to separate before microwaving.)
  5. Add the thawed cauliflower rice and veggies to a bowl and stir 2 Tbsp soy sauce in. Cover and refrigerate. vegetables and cauliflower rice in soy sauce
  6. Heat a large skillet over high heat with nonstick cooking spray. When the pan is hot, add the cauliflower rice and veggies.
  7. Leave the rice alone for a few minutes before stirring. While you wait, beat two eggs together in a small bowl. Once the rice begins to crisp and char, stir often. (This should take 4-6 minutes depending on how hot your stove gets.) 
  8. Once the rice is as fried as you like, create a pocket in the center to fry the eggs. Add a bit of cooking spray before pouring the eggs in. Try to keep the eggs away from the rice as they cook. You want the eggs to be cooked before mixing with the rice. create a well for the egg in fried rice
  9. After the eggs have cooked and you've stirred everything together, create another pocket. Add the shrimp and cook for 30-60 seconds before stirring everything together. (You don't want to "cook" the shrimp, only reheat.) Reduce the heat and stir everything together until the marinade from the shrimp is fully absorbed and no moisture remains.  how to cook precooked shrimp
  10. Plate and enjoy! 


  • Each serving has 5 Smart Points.
  • Macros with 3/8 C (180g) liquid egg whites instead of whole eggs: 315 calories, 32 grams of protein, 28 grams of carbs, and 7 grams of fat per serving (2 servings in recipe)

Nutrition Information:
Yield: 2 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 390Total Fat: 13.5gCarbohydrates: 31.5gProtein: 33g

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27 thoughts on “Honey Sriracha Shrimp Fried Cauliflower Rice”

  • Just came across your awesome site and gravitated immediately to this delicious looking shrimp meal! I’m hoping to try it later this weekend and looking forward to trying many more of your creations; keep up the great work!

  • This looks super simple and delicious. Thanks for sharing. I will definitely be making this.

  • This is one of my favourite dishes I have ever made at home. Ever. EASY, delicious. I usually only make things that I can then freeze a serving (or double batch – one for now, one that freezes well for a busy day). This is not freezer friendly like my usual but is now a regular in my rotation! For meal prep, I prep the marinade ahead of time to make it fresh on weeknights. Easy to pull out shrimp as needed and drop into the already ready marinade! I am loving your website!!! (also made the pulled pork/beans/coleslaw and your chocolate protein pancakes all this weekend). I made 5 tenderloins LOL and froze 4 of them.

    • Ha! That’s a serious amount of pork. I’m glad you’re putting my recipes to good use. And thanks so much for taking the time to give feedback. Especially positive feedback. 😉 Let me know if you ever have any requests or questions about anything.

  • WOULD RECOMMEND FOR EVERY MEAL! I give it a 6/5 stars. So so easy to make, you couldn’t mess this up if you tried. Pumped about having left overs!

  • Love this recipe! I shared this in my crossfit nutrition group and was also a big hit! It’s also a great recipe for getting those wary on trying cauliflower rice on board since it tastes just like regular rice with all the spices and honey siracha flavor. Now a weekly staple for my meal preps!

  • This is my go to for a quick and easy work lunch.
    Been following a lower carb diet so I switch the honey for a tiny bit of WF pancake syrup and it does the trick 🙌

  • I tried this recipe and it came out perfect! Always looking for new healthy dinner ideas that can be saved for lunch the next day! This one rocked it!

  • I just made the Siracha shrimp cauliflower fried rice and oh my god!!!! It was delicious!!! I came across your site a few weeks ago and my dinners this week were planned out around every single recipe. I substituted shredded chicken in for this recipe instead of shrimp. It was FANTASTIC!! I highly recommend this recipe!!

  • I seriously make this once a week, my toddler loves it. We tone down the pepper and just add spice to our plates. I use chicken instead of shrimp just because I always have it on hand. SO good and quick!

  • Absolutely loved this meal. Only took about 20-25 min to make. My husband and I are both counting our macros through a nutritionist and meals like this make it easy to not feel like we’re “dieting.” Thank you Mason!

  • Anyone that thinks cooking takes too much time, hasn’t met Mason. This dish is quick to throw together and is devoured almost as fast. Although the recipe is made with shrimp, it works great with chicken and pork.

  • This recipe definitely satisfied my chinese food craving! i omitted the honey, oil, and egg yolk bc i didn’t have the macros for it and it was still AMAZING! definitely a must try

  • I am not a shrimp fan but this recipe may have turned me!! This is a great substitute for chinese food, easy and tasy! 🙂

  • Made this but instead just blended a chopped head of cauliflower instead of getting a frozen bag and added some chicken in the recipe as well!! Easiest recipe I’ve made in a while! Soooo delish!

  • Another one of my favs because it’s EASY. Great to make after you’ve had a long day and don’t know what to cook. I’ll also throw in random frozen veggies that I just happen to have in my freezer that I need to use. I do this with chicken instead of shrimp though because I don’t like shrimp. I make sure to cut up the chicken into bite size pieces so it cooks really fast!

  • This was VERY spicy, even for my husband who LOVES spicy. I will make it again, but next time will cut the sriracha in half at least!

  • Found this recipe while creeping on your YouTube videos. All ingredients warming on my counter now. Can’t wait to try a new recipe of yours. The video removes a bit of my prepping anxiety. 😎

  • This was a great way to get my protein in and not go over in carbs. Adding the siracha did make it spicy and I’m a fan of spicy so be ware like everyone else has posted on here. Also it tasted so good for being so macro friendly. I would recommend really reading masons notes. I did and it helped when making the meal!

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