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+ servings

Paleo Shrimp Fried Rice

A Whole30 & grain free version of your favorite Chinese takeout dish - gluten free, soy free, and MSG free! 
5 from 1 vote
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  • 2 12 oz bags frozen cauliflower rice, I like this better than fresh - it doesn't get as mushy!
  • 12 oz frozen carrot/peas mix
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 egg
  • 1 lb frozen (or fresh) shrimp, I like the bag of raw/tail-on frozen shrimp from Trader Joe's
  • 2 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp ground ginger
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fish sauce
  • 1/4 cup coconut aminos
  • chopped green onions, for garnish


  • Thaw and remove tails from shrimp. Heat a large skillet over medium high heat and add 1 tbsp sesame oil. When hot, add shrimp and cook for ~ 2 mins each side with a bit of salt & pepper. Remove from the pan. 
  • Add the remaining 1 tbsp sesame oil to the pan and add in the frozen cauliflower, carrots, peas, onion, and garlic. Saute/cook until heated through, about 5-7 minutes. 
  • Push the veggies to one side of the pan and use the other side to scramble your egg. Crack it and use a spatula to quickly scramble/cook the egg, then mix it all together. Add the shrimp back into the pan along with the remaining ingredients. Stir and bring to a boil, and cook an additional 2-3 minutes or until any extra liquid cooks off. Serve and enjoy!


Calories: 263kcal, Carbohydrates: 18g, Protein: 29g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 223mg, Sodium: 632mg, Potassium: 1081mg, Fiber: 5g, Sugar: 6g, Vitamin A: 2682IU, Vitamin C: 112mg, Calcium: 141mg, Iron: 2mg