Shrimp Fried “Rice” (AIP/Paleo) is a sheet pan recipe using riced cauliflower instead of white rice. Perfect for people avoiding grains or carbs!Jump to Recipe
I have a question for you. How do you feel about cauliflower? Some of us love it, while others only tolerate it. As a rice substitute, some people really don’t care for it at all.
My husband is definitely in that last category.
I was a wee bit trepidatious to present this dish for dinner one night, knowing how he feels about the ol’ cauli rice. Rather than make a big deal about it, though, I just played nonchalant.
Guess what! He likes it! (“Hey, Mikey!” 😀)
Truth be told, I’m not a huge fan of cauli rice myself. I prefer something starchier. But there is enough going on in this recipe to cover the crucifer-y flavor of cauliflower rice, and trick me into thinking I’m eating the real stuff. I hope you will like it, too!
How to get cauliflower rice
The easiest way to get riced cauliflower is to buy it this way! I do not recommend the frozen stuff as it gets mushy and watery. Trader Joe’s sells small bags of fresh riced cauliflower, and so does my regular grocery.
In the absence of either of those, you will need a food processor. Cut the cauliflower into chunks, then process by pulsing. Scrape down the sides of the bowl as needed, and stop when the pieces are roughly the size of rice.
But enough about that…
Go get you some Shrimp Fried “Rice.” You’ll be getting lots of veg, as well as the benefits of eating shellfish. And if you’re not too squeamish about microwaving leftovers, this recipe actually holds up pretty well the next day.
As always, I’m wishing you love and healing!
P.S. Want more shrimp recipes? Try my Mediterranean Salad w/Shrimp or my Shrimp Scampi!
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Hi Wendy, Excited to try this recipie! Wondering if chicken can be substituted and how cooking times would vary. Hoping being able to use different proteins can keep this recipe in rotation longer! Thanks.
Hi, Jo! I think chicken could work well! Cooking times would depend on the size of your chicken pieces. This is a pretty hot oven, so if you have pieces that are the size of shrimp, you could go with what’s here. If your pieces are more like chicken tenderloins, I would go up to 20 minutes, and cut into one to see if all the pink is gone. Trust your instincts. You’ll probably be right. 🙂
I made this tonight. I can’t believe how delicious this is! It was so easy too (also thanks to a bag of Trader Joe’s riced cauliflower). Normally, shrimp fried rice would be something I would pass on either in the restaurant or for takeout. Not to sound like a food snob but I’ve always made more exciting choices. Lol! 😉 Well aside from the ease of this, there’s nothing basic about this dish! I stand corrected thanks to you! Love how the shrimp imparts flavor to the entire dish. Can’t wait to have the leftovers tomorrow & this is another favorite! As always, thanks for sharing your creations!
Hi, Renee! Just getting back from vacation and seeing this comment. Thank you so much! I’m smiling ear to ear! 😀