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.

healthy shrimp and rice in a white bowl with chopsticks resting on the rim, next to 3 scallions on a white wooden table

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Whole30 Shrimp Fried Rice

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:

gluten-free Chinese shrimp and cauliflower rice in a large skillet next to chopsticks and scallions on a white wooden table

How to make Whole30 Shrimp Fried Rice

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

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

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

Add another tablespoon of oil.

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

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

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

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.

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

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.

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

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.

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

 

Make ahead

This Whole30 Shrimp Fried Rice can be stored in the fridge for up to 4 days.

It can also be frozen for up to one month, although the shrimp and vegetables might lose a bit of their texture when thawed. Thaw overnight in the fridge.

Leftovers can be enjoyed cold or at room temperature.

 

Substitutions and variations

  • You can use other proteins besides shrimp (like cut-up chicken or pork) but they’ll probably need a bit longer to cook. Or you can use ground chicken, pork, turkey or beef.
  • You can also use any leftover meat cut into bite-sized pieces. Just add with the peas and carrots and stir until everything is warmed through before proceeding with the next step.
  • You can use parsnip rice instead of cauliflower rice.
  • You can use tamari (gluten-free soy sauce) but the recipe won’t be Whole30 anymore; also, add less salt to the vegetables and rice as tamari has more sodium than coconut aminos.
  • If you want to make this Paleo friendly, omit the peas and use another vegetables, such as chopped broccoli, sugar snap peas or snow peas.
  • No fresh garlic or ginger? You can add 1/2 teaspoon of garlic powder and/or ginger powder to the shrimp and vegetables.

 

Other recipes you might like:

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

 

healthy shrimp and rice in a white bowl with chopsticks resting on the rim, next to 3 scallions on a white wooden table
Print Recipe
5 from 5 votes

Whole30 Shrimp Fried Rice

This Whole30 Shrimp Fried Rice is a fast, easy and healthy version of the classic Chinese dish! It's packed with protein and vegetables all in one pan, plus it's gluten-free, grain-free and soy-free!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Chinese
Keyword: healthy fried rice, shrimp fried cauliflower rice, whole30 fried rice, whole30 shrimp
Servings: 4 servings
Author: Don Baiocchi

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 ounces medium to large shrimp, peeled and deveined, tail off if desired, thawed if frozen
  • cups frozen peas and carrots, not thawed
  • teaspoons fine sea salt, divided
  • 12-16 ounces frozen cauliflower rice, not thawed
  • ¼ cup coconut aminos
  • teaspoons toasted sesame oil
  • freshly ground black pepper

Instructions

  • Add one tablespoon oil to a large (12") nonstick skillet and heat over medium high heat.
  • Add the whisked eggs and stir constantly until they're scrambled, about 2-3 minutes, then scrape the eggs out onto a plate.
  • Carefully wipe out the skillet with a paper towel if necessary and place back over the heat.
  • Add another tablespoon of oil.
  • Add the white and light green scallions, garlic and ginger and stir frequently for 60-90 seconds, just until the scallions begin to soften.
  • Add the shrimp, moving them around until they're in a single flat layer.
  • Add the peas and carrots over and around the shrimp and sprinkle one teaspoon salt over the vegetables.
  • 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.
  • Once the shrimp look completely pink (another 3-4 minutes), scrape out the shrimp and vegetables onto the plate next to the eggs.
  • Add the last tablespoon of oil, the frozen cauliflower rice and ½ 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.
  • Add the coconut aminos and stir it into the rice, getting it all evenly coated.
  • Add the eggs, shrimp and vegetables back into the pan and add the black pepper sesame oil. 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.
  • Serve while everything is warm, garnishing with the dark green scallion slices.

Notes

Need to thaw your shrimp? Place the frozen shrimp in a colander under cold running water for about 5 minutes, giving them a toss every few minutes.
Make ahead
This Whole30 Shrimp Fried Rice can be stored in the fridge for up to 4 days.
It can also be frozen for up to one month, although the shrimp and vegetables might lose a bit of their texture when thawed. Thaw overnight in the fridge.
Leftovers can be enjoyed cold or at room temperature.
Substitutions and variations
You can use other proteins besides shrimp (cut-up chicken or pork) but they'll probably need a bit longer to cook. Or you can use ground chicken, pork, turkey or beef.
You can also use any leftover meat cut into bite-sized pieces. Just add with the peas and carrots and stir until everything is warmed through before proceeding with the next step.
You can use parsnip rice instead of cauliflower rice.
You can use tamari (gluten-free soy sauce) but the recipe won't be Whole30 anymore; also, add less salt to the vegetables and rice as tamari has more sodium than coconut aminos.
If you want to make this Paleo friendly, omit the peas and use another vegetables, such as chopped broccoli, sugar snap peas or snow peas.
No fresh garlic or ginger? You can add 1/2 teaspoon of garlic powder and/or ginger powder to the shrimp and vegetables.

FOR MORE RECIPES, INSPIRATION AND GENERALLY GOOD STUFF, JOIN ME ON:

Instagram,

Facebook,

TikTok

AND Pinterest!

 

 




10 thoughts on “Whole30 Shrimp Fried Rice”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.