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Paleo Shrimp Fried Rice

Paleo Shrimp Fried Rice

A Whole30 & grain free version of your favorite Chinese takeout dish - gluten free, soy free, and MSG free! 
Course Dinner
Cuisine Chinese
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4 people
Calories 263kcal
Author Mary Smith


  • 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
  • ½ 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
  • ½ tsp red pepper flakes
  • ½ tsp fish sauce
  • ¼ 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