Whole30 Shrimp Fried Rice

This Whole30 Shrimp Fried Rice is a healthy, easy version of the classic Chinese dish!

Juicy shrimp are quickly cooked with cauliflower rice, vegetables, garlic, ginger and more for a satisfying lunch or dinner.

Plus it’s low carb, gluten-free, dairy-free and soy-free.

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Why this recipe works.

Shrimp fried rice is a classic Chinese dish for a reason. It seems simple enough: shrimp, eggs, vegetables and rice coated in a savory soy sauce-based sauce.

But soy sauce has both soy (obviously) and gluten (as it contains wheat flour).

So for those of us trying to avoid soy, gluten, grains (like rice) and vegetable oils (what fried rice is often cooked in), shrimp fried rice is out of the picture.

That’s why I created this version that’s soy-free, gluten-free, grain-free and Whole30 friendly!

The rice gets replaced with frozen cauliflower rice (so much easier to find in grocery stores now; you might not think your store has it but check their frozen vegetable section to make sure).

The soy sauce is swapped out for coconut aminos, which is reduced coconut sap that looks and tastes like soy sauce but without the soy and wheat (and with much less sodium than soy sauce).

And flavorless avocado oil is used here instead of the various kinds of oils (canola, peanut, etc.) typically used.

This version is packed with protein and vegetables all in one pan!

What you need for Whole30 Shrimp Fried Rice

Ingredients:

• 3 tablespoons avocado oil, divided
• 3 large eggs, whisked
• 4 scallions, thinly sliced, white and light green parts separated from the dark green parts
• 2 garlic cloves, peeled, minced
• 1 teaspoon freshly grated ginger
• 12 oz. shrimp, peeled and deveined, tail off if desired, thawed if frozen
• 1.5 cups frozen peas and carrots, not thawed
• 1.5 teaspoons fine sea salt, divided
• 12-16 oz. frozen cauliflower rice, not thawed
• 1/4 cup coconut aminos
• 1.5 teaspoons toasted sesame oil
• freshly ground black pepper

Equipment:

• a cutting board
• a chef’s knife
• a large plate
• measuring spoons
• measuring cups
• a measuring glass
• a large nonstick skillet (12″)
• a medium mixing bowl (for the eggs; you may want additional medium mixing bowls if you want all your ingredients in their own bowls before you start cooking)
• a wooden spoon or spatula (the kind for stirring, not flipping)
• a microplane grater or box grater (for grating the ginger; use the small holes if using a box grater)

How to make Whole30 Shrimp Fried Rice

Step 1: Add one tablespoon oil to the skillet and heat over medium high heat.

Step 2: Add the whisked eggs and stir constantly until they’re scrambled, about 2-3 minutes, then scrape the eggs out onto the plate.

Step 3: Carefully wipe out the skillet with a paper towel if necessary and place back over the heat.

Step 4: Add another tablespoon of oil.

Step 5: Add the white and light green scallions, garlic and ginger and stir frequently for 60-90 seconds, just until the scallions begin to soften.

Step 6: Add the shrimp, moving them around until they’re in a single flat layer.

Step 7: Add the peas and carrots over and around the shrimp and sprinkle one teaspoon salt over the vegetables.

Step 8: Once the shrimp start turning pink on the bottom side (after about 3-4 minutes), give everything a good stir and spread the shrimp out in a single layer again, with the gray, raw sides facing down.

Step 9: Once the shrimp look completely pink (another 3-4 minutes), scrape out the shrimp and vegetables onto the plate next to the eggs.

Step 10: Add the last tablespoon of oil, the frozen cauliflower rice and 1/2 teaspoon salt to the skillet. Spread the rice into an even layer and let cook for about 3-4 minutes.

Give the rice a good stir and flatten back into a single layer. Keep doing this every minute or so until the rice just starts to get tender, about another 5-6 minutes.

Step 11: Add the coconut aminos and stir it into the rice, getting it all evenly coated.

Step 12: Add the eggs, shrimp and vegetables back into the pan and add the sesame oil and freshly ground pepper. Constantly stir until all the ingredients are coated in the coconut aminos and everything is warmed through. Break up the eggs with your spoon/spatula as you stir.

Step 13: Serve while everything is warm, garnishing with the dark green scallion slices.

Frequently Asked Questions (FAQ)

Other recipes you might like:

1. Shepherd’s Pie (Whole30, gluten-free)
2. Chinese-Style Ribs (Paleo; slow cooker, Instant Pot)
3. Chinese-Inspired Roasted Carrots and Asparagus (Whole30, Paleo)
4. Beef Satay Stew with Sweet Potato Rice (Whole30, Paleo; slow cooker, Instant Pot)
5. Healthy Teriyaki Chicken (Whole30, Paleo)

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