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Healthy Shrimp Fried Rice is a veggie packed meal made lower carb, lower calorie and gluten free. This favor packed meal has 26 grams of protein and is super filling!
Whether it’s lunch or dinner, fried rice is one of my favorite savory meals. You can beat the delicious flavors and how filling it is!
I must say that although I have many fried rice recipes (chicken cauliflower fried rice, pineapple cauliflower fried rice, breakfast fried rice) on the site, this is by far my favorite version so far.
You really can mess it up and it’s family approved! So let’s get right to it…
Shrimp Fried Rice
This shrimp fried rice is a lighter version of your restaurant favorite! Swapping regular rice for cauliflower rice is the key to making this lower carb and lower calories. It’s one of my favorite healthy shrimp meals!
The recipe uses a lot less oil to reduce the calories and substitutes chili paste, coconut aminos and rice wine vinegar that yields amazing flavor!
It also packs way more veggies than other fried rice recipe versions, making it more nutrient dense and filling. That means less cravings and more stable blood sugar which if you’ve taken my free weight loss training you know why this is so important for weight loss!
What You Need
- Shrimp (We get ours from Sizzlefish)
- Frozen Cauliflower Rice
- Yellow and Red Bell Pepper
- Shredded Carrots
- Green Peas
- Coconut Aminos
- Rice Wine Vinegar
- Chili Paste
- Ginger and Garlic
How To Make Shrimp Fried Rice Healthy
Start by thawing the cauliflower rice. I either take mine out overnight to thaw in the refrigerator or leave it on the counter for a few hours prior to cooking.
Once it’s thawed, strain the cauliflower rice with a collander to remove excess moisture. I highly recommend using frozen cauliflower rice for the recipe. I personally find the fresh cauliflower rice alters the taste of a recipe.
Once it’s thawed, clean the shrimp and chop your veggies!
Add the veggies and extra virgin olive oil to a large skillet on medium heat. Cook until the veggies are just slightly less than tender than add the shrimp, ginger, garlic and black pepper and cook until the shrimp are opaque.
Add the coconut aminos, chili paste, rice wine vinegary, green peas and cauliflower rice to the skillet. Cook another 5 minutes then serve!
Note, I did not add a fried egg to this recipe. If you want to add that, simply reference one of my fried egg recipes above for how to do that!
Healthy Shrimp Fried Rice
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup shredded carrots
- 1 lb shrimp, tail removed and deveined
- 1/2 tablespoon ground ginger
- 1/2 tablespoon minced garlic
- 1 teaspoon black pepper
- 1/4 cup coconut aminos, or low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon chili paste
- 8 oz cauliflower rice, frozen and thawed
- 1/2 cup green peas, frozen
Instructions
- Add extra virgin olive oil to a large skillet and bring to medium heat. Add bell peppers and shredded carrots to the skillet. Cook 5 minutes just until the veggies are tender, stirring them occasionally.
- Add the shrimp the skillet with ginger, garlic and black pepper. Stir and cook 3-4 minutes then flip the shrimp.
- Once the shrimp is cooked, add the coconut aminos, chili paste, rice wine vinegar and green peas to the pan. Stir and cook another 5-6 minutes until cauliflower rice is coated in the sauce and soft.
- Serve immediately garnished with sliced green onions. Store in the refrigerator up to 5 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
