Healthy Shrimp Fried Rice

A fork picking up some shrimp fried rice.

5 from 2 votes

This healthy shrimp fried rice only takes 30 minutes and a few simple ingredients to make. It’s the perfect weeknight meal that tastes delicious and is good for you!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: Asian

Diet: Gluten Free, Low Calorie

Servings: servings

Author: Megan Olson

Ingredients

2 tbsp Olive Oil or oil of choice
1 Red Bell Pepper diced finely
1 Yellow Bell Pepper diced finely
1 cup Shredded Carrots
1 lb Shrimp tail removed and deveined
½ tablespoon Ground Ginger
½ tablespoon Garlic minced
1 teaspoon Black Pepper
¼ cup Low Sodium Soy Sauce or coconut aminos for gluten-free
1 tablespoon Rice Wine Vinegar
1 tablespoon Chili Paste
8 oz Cauliflower Rice frozen, thawed and drained in a colander
½ cup Green Peas frozen
2 Green Onions sliced for serving

US Customary - Metric

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.

Notes

The cauliflower will retain a lot of moisture and be very wet after it thaws. Strain any excess moisture to avoid soggy fried rice.
I do not recommend using regular cauliflower for this recipe as it will alter the flavor and will take longer to cook. Frozen cauliflower rice works best for this recipe.
Shrimp turns tough and rubbery if it’s overcooked. It cooks in just a few minutes, so be sure to reduce the heat before it overcooks.
Have your veggies and other ingredients prepped and ready when you start cooking. This shrimp fried rice cooks quickly, and you don’t have time to chop, strain, or measure out your ingredients.

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