I fully intended on posting a different recipe this week however with a few requests after my insta stories this weekend here ya go! The hubs and I started Whole 30 on January 2 and after just 5 days we are already down in weight and feeling much better! No more bloat and I have loads of energy (hoping it lasts).

Meal prepping has been in full force in the Crowe household. We’ve had a stocked fridge of meals ready to go along with snacks so there is no reason for us to cheat! My fridge still looks to bare to me.. but its a clean, healthy fridge now.

I wanted something more comforting for my lunches this week so I went with a whole 30 version of fried rice. Had some shrimp in the freezer and plenty of veggies around to make it a delicious and filling meal.

You can easily modify this recipe to your liking. Mix in whatever vegetables you want, swap the shrimp for chicken if you prefer. It is a very versatile recipe.

I made the cauliflower rice myself in my food processor. Simply pulse up a head of cauliflower, however most stores carry it already riced up for you in the refrigerator section. Check it out!

Have a great week!

Cauliflower Shrimp Fried Rice

Course Main Course


  • 6-8 cups riced cauliflower (about 1 large head)
  • 16 oz bag frozen shrimp (peeled, deveined and thawed)
  • 4 eggs beaten
  • 2 cups broccoli I used a frozen streamable bag and cooked it first
  • 8 oz package mushrooms
  • 1 cups snap peas roughly chopped
  • 1/2 cup carrots grated or chopped
  • 4 scallions chopped
  • 2 TBSP coconut aminos
  • 2 tsp sesame oil
  • salt and pepper to taste
  • olive or canola oil


  1. Get a large sauté pan and set to a medium high heat. 

  2. Add in about 1/2 tsp of oil and sauté the mushrooms until soft and lightly browned. Add a pinch of salt and pepper Remove from pan in a large bowl.  

  3. Continue sautéing each vegetable in a bit of oil, seasoning with salt and pepper and setting in the the bowl. 

  4. After all the vegetables are cooked, add in the eggs. Cook until just scrambled through and add to the bowl. 

  5. Next add in the shrimp. They should take 1-2 minutes on each side until pink and firm. Season with salt and pepper and set in the bowl.

  6. Clean the pan out if needed. Add in 1 TBSP of oil and sauté the scallions until soft (about 1 minute). Then add in the cauliflower rice. Season the rice with salt and pepper and mix through. Leave of the hot pan without disturbing the rice for about 3 minutes to start to develop a golden color. Flip it over and do the same with the other side. (NOTE: if you have too much rice in or not a big enough pan the cauliflower will steam instead of brown). 

  7. After the cauliflower rice is to your desired color, add back in all the veggies, eggs and shrimp. Stir in the coconut aminos and sesame oil and mix throughly. Taste to see if it needs any more salt pepper or coconut aminos. 

  8. Eat right away or divide into containers for weekly lunches!

If you’re doing Whole 30 right now.. Go you! I have done it before and it is challenging, but so worth it to reset the body and mind. Best of luck! What are some of your favorite recipes?



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