Healthy Shrimp Fried Rice

Prep Time: 10 minutes | Cook Time: 10–15 minutes | Total Time: 20–25 minutes | Yield: 4 servings

Why I Love This Recipe

This shrimp fried rice is a quick, healthy, and flavorful dish packed with protein and vegetables. The shrimp are perfectly seared, and the combination of coconut aminos (or soy sauce) with sesame oil gives this dish an umami depth. It’s a great way to use leftover rice and can be customized with any vegetables you have on hand.

Ingredients

For the Fried Rice:

• 1 pound large shrimp, peeled and deveined

• 3 tablespoons sesame oil, divided

• 3 cups cooked rice (frozen jasmine rice from Trader Joe’s recommended)

• 1 small white onion, chopped

• 1 cup frozen peas and carrots, thawed

• 2–3 tablespoons coconut aminos (or soy sauce), more or less to taste

• 3 eggs, lightly beaten

• 2 tablespoons chopped green onions (optional)

Instructions

Cook the Shrimp:

1. Preheat a large skillet or wok to medium heat.

2. Add 1 tablespoon sesame oil, shrimp, salt, and pepper to the skillet.

3. Cook shrimp for 2–3 minutes, until no longer pink.

4. Remove shrimp with a slotted spoon and set aside.

Sauté the Vegetables & Eggs:

5. Add white onion, peas, and carrots to the skillet and fry until tender.

6. Slide vegetables to one side of the pan.

7. Pour beaten eggs onto the other side of the skillet.

8. Using a spatula, scramble the eggs, then mix them into the vegetables.

Finish the Fried Rice:

9. Add cooked rice and shrimp back into the pan.

10. Pour in coconut aminos (or soy sauce) and remaining 1 tablespoon sesame oil.

11. Stir and fry the rice mixture for a few minutes, until heated through and combined.

12. Garnish with chopped green onions (if using).

Serve:

13. Enjoy immediately while warm.

Notes

• Dairy-Free Option: Naturally dairy-free!

• Gluten-Free Option: Use coconut aminos instead of soy sauce.

• Vegetarian Option: Swap shrimp for tofu or tempeh.

• Make It Spicier: Add sriracha, chili flakes, or diced jalapeños for heat.

• Best Rice to Use: Day-old rice works best for texture, but fresh rice can be used if slightly cooled before frying.