Honey Sriracha Shrimp Fried Cauliflower Rice
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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.
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.
And to show how simple this recipe is, here’s a 2-minute video tutorial for this shrimp fried cauliflower rice:
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.
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.
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.
Related: 7 Recipes for Cauliflower Fried Rice
All right, that’s about all ya need to know. The full recipe is below. Enjoy your honey sriracha shrimp fried cauliflower 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
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
Place the frozen shrimp in a strainer under cold water while you mix the marinade ingredients.
In a tupperware container or resealable bag, mix the honey, Sriracha, sesame oil, garlic pepper, and 2 Tbsp soy sauce together.
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.
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.)
Add the thawed cauliflower rice and veggies to a bowl and stir 2 Tbsp soy sauce in. Cover and refrigerate.
Heat a large skillet over high heat with nonstick cooking spray. When the pan is hot, add the cauliflower rice and veggies.
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.)
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.
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.
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)
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