This Gluten Free Fried Rice with Shrimp is made all in one pan in less than 30 minutes! Honestly it's way better than take out with big succulent sweet shrimp and all the makings of the real deal. Believe it or not it is made without rice! Your family will going back for seconds! You might like to try some of my other easy shrimp recipes like Sheet Pan Shrimp Fajitas or Sesame Ginger Shrimp or Steak and Shrimp Kabobs.
Why You'll Love This Recipe
Perfect weeknight dinner: You will love how easy this gluten free fried rice with shrimp is and that it is ready in 30 minutes from start to finish.
Loaded with vegetables: Since you will be using cauliflower rice in place of rice you are adding another vegetable making this dish jam packed with veggies.
It's Paleo and Whole30: Having no gluten, grains, dairy or soy sauce it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Shrimp: Shrimp are a crustacean that is very nutritious and fairly low in calories while providing a high amount of protein and healthy fats as well as vitamins and minerals. It has a sweet and succulent mild flavor.
Riced cauliflower: Cauliflower rice is raw cauliflower that has been pulsed in a food processor till it is small enough to resemble grains of rice.
Peas and carrots: I use frozen peas and carrots in this recipe as they are super easy to use and have a deliciously sweet flavor profile.
Green onions: Also known as scallions, green onions impart a mild, onion-like flavor and a touch of freshness.
Ginger root: Ginger imparts a zesty, warm flavor that elevates the overall taste with a hint of spiciness and a deep aroma.
Garlic: Fresh is best for obtaining a little stronger touch of garlic flavor than the sweeter touch you would obtain from powder.
Egg: Eggs are a good source of protein and vitamins and are one of the few foods that should be classified as "superfoods".
Sesame oil: Sesame oil's nutty aroma and rich, savory flavor enhance stir fries.
Coconut aminos: A gluten free and soy-free alternative to traditional soy sauce, coconut aminos bring a rich umami flavor and a subtle saltiness and sweetness to a dish.
Instructions
Prepare the shrimp: Peel, devein and pat the shrimp dry with paper towels.
Cook the shrimp: Heat half the oil in a 12" skillet, cook the shrimp 2 minutes per side and move to a plate.
Cook the fried rice: Add remaining oil to the pan. Add the minced ginger and minced garlic, stirring for 30 seconds. Next add the frozen cauliflower rice, frozen peas and carrots, and the green onions. Stir well and cook for 5 minutes.
Cook the eggs: Make a well in the center of the pan, add eggs and stir to scramble till eggs are soft and fluffy.
Finish the dish: Add shrimp back to pan along with coconut aminos stirring well and cooking for a few minutes.
Enjoy this Gluten Free Fried Rice with Shrimp dish!
Recipe Tips and Tricks
Frozen vegetables: You can use frozen frozen cauliflower rice and peas and carrots right from the freezer making this dish even easier and quicker.
Garlic and ginger: Pre minced garlic and ginger is another way to save time when cooking this meal. Trader Joe's sells both in their frozen food aisle and they are wonderful.
Shrimp: I also buy frozen shrimp that is pre cleaned and shells off saving even more time.
Recipe Variations
Chicken: You can easily swap chicken for shrimp in this recipe. Chicken thighs cut in bite sized pieces would be great! Adjust cooking time accordingly.
Cauliflower rice: If you are not concerned with keeping this recipe Paleo or Whole30 friendly, you can use white rice or brown rice in this recipe as well. Especially great if you have leftover rice in the refrigerator you want to use up.
Eggs: If you cannot tolerate eggs, this fried rice is just as delicious if you have to omit them.
Storage Tips
Gluten Free Fried Rice with Shrimp can be stored in the fridge for 3-4 days when placed in a sealed airtight glass container, and it's freezer-safe for up to 6 months.
FAQs About Gluten Free Fried Rice with Shrimp
Can you eat shrimp fried rice the next day?
Yes, provided it has been stored and reheated properly.
Why is my cauliflower rice soggy?
If the cauliflower rice is overcooked it might end up soft and mushy. This happens more when using fresh cauliflower over frozen.
Is it okay to eat riced cauliflower every day?
Cauliflower is packed with nutrients that give it unique benefits such as fiber, vitamin C, vitamin K and choline making it the perfect vegetable to eat every day!
Gluten Free Fried Rice with Shrimp
Ingredients
- 1 lb Raw Shrimp peeled and deveined
- 12 oz Riced Cauliflower 1 bag, frozen
- 12 oz Peas and Carrots 1 bag, frozen
- ½ cup Green Onion sliced
- 1 teaspoon Ginger Root minced
- 3 cloves Garlic minced
- 2 tablespoon Sesame Oil divided
- ¼ cup Coconut Aminos
- 2 Eggs beaten slightly
Instructions
- Pat shrimp dry with paper towels
- Heat half the oil in a 12" skillet
- Cook shrimp 2 minutes per side and move to plate
- Add remaining oil
- Add ginger and garlic, stir 30 seconds
- Add cauliflower rice, carrots, peas and onions
- Stir well, cook five minutes
- Make a well in the center of the pan, add eggs and stir to scramble till eggs are soft and fluffy
- Add shrimp back to pan
- Add coconut aminos, stir well
- Enjoy!
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