Paleo Shrimp Fried Rice is just as good as takeout, without the guilt. And you can make it even quicker than the delivery guy can get there!
Fried cauliflower rice is one of my favorite paleo dinners.
It is quick and easy, you can use up whatever proteins and veggies you have in your fridge, and it is a great way to sneak a ton of vegetables into your diet without much effort.
Plus, it’s delicious! You won’t even miss the rice!
This particular fried cauliflower rice recipe uses shrimp and the usual fried rice vegetables. And because shrimp cooks so quickly, it takes only 30 minutes from start to finish.
The recipe starts by stir frying diced onion and carrot.
Once the vegetables begin to soften, add shrimp and cook until the shrimp is cooked through and the onion and carrot are tender.
Then add the stuff that adds all the flavor! Garlic and ginger! Plus, the cauliflower rice.
The cauliflower rice takes only a couple minutes to cook. If you start with frozen cauliflower, you may need to give it a few more minutes.
Be careful not to overcook the shrimp. Nobody likes rubbery shrimp.
Once the cauliflower rice is cooked through, scramble a couple eggs in the same pan and then toss it with the cauliflower mixture.
Stir in coconut aminos and make sure everything is nice and saucy and that’s it!
Top it off with sliced green onions and serve.
If you aren’t following a strict paleo diet, throwing some frozen green peas in will make it feel even more like the takeout fried rice that you love.
Just add them when you add the cauliflower rice so they have time to cook through.
I love making this Paleo Shrimp Fried Rice on days when I don’t want to spend a lot of time in the kitchen but still want something delicious and nutritious.
One of my other favorite easy cauliflower rice recipes is this Dirty Cauliflower Rice. And for more shrimp ideas, check out these Italian Shrimp Recipes.
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Paleo Shrimp Fried Rice Recipe
Ingredients
- 1 tablespoon Coconut Oil
- 1 White Onion diced
- 1 Carrot diced
- 1/2 pound Peeled and Deveined Shrimp
- 2 cloves Garlic minced
- 1 teaspoon Minced Fresh Ginger
- 4 cups Cauliflower Rice
- 2 large Egg beaten
- 2 tablespoons Coconut Aminos
- 1 tablespoon Water
- Green Onions for serving
Instructions
- Heat coconut oil over high heat in a large skillet.
- Add onion and carrot; stir fry for about 5 minutes, until carrot begins to soften.
- Add shrimp; stir fry 4 – 5 minutes, until shrimp is cooked through and veggies are tender.
- Add garlic, ginger, and rice cauliflower; cook 2 minutes, until cauliflower is cooked.
- Push rice mixture to the side of the pan. Add eggs and cook 30 seconds; toss with rice mixture and continue cooking until egg is cooked through.
- Stir in coconut aminos and waters; toss to make sure everything is coated.
- Serve with green onions, if desired.