Whole30 Seafood Fried Rice
Dive into a wholesome and flavorful twist on a takeout classic with Whole30 Seafood Fried Rice! This nutrient-packed recipe swaps traditional rice for versatile cauliflower rice, making it both paleo-friendly and gluten-free, while retaining all the comforting flavors of fried rice. Featuring tender shrimp and scallops, fresh vegetables like bell peppers, carrots, and peas, and an umami-rich drizzle of coconut aminos and sesame oil, this dish is a perfect balance of protein, fiber, and bold taste. Ready in just 35 minutes, it's a quick, one-pan meal great for weeknight dinners or meal prep. Serve it with lime wedges and a garnish of green onions for a bright, zesty finish! Whole30 seafood recipes have never been this easy or delicious—perfect for any health-conscious foodie.
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Recipe Information
Ingredients
- 4 cups cauliflower rice
- 1 pound medium shrimp, peeled and deveined
- 1 pound scallops
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 whole red bell pepper, diced
- 1 large carrot, diced
- 3 stalks green onions, sliced
- 1 cup frozen peas
- 1 whole lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing all ingredients: mince the garlic and ginger, dice the bell pepper and carrot, and slice the green onions. Set aside.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
Add the shrimp and scallops to the skillet. Season lightly with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the seafood is opaque and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and ginger, sauté for 30 seconds until fragrant.
Add the diced bell pepper and carrot to the skillet, stirring constantly for about 3 minutes until they begin to soften.
Stir in the cauliflower rice, cooking for another 5 minutes until just tender.
Add the peas and about two-thirds of the sliced green onions to the skillet. Continue to cook for 2 minutes.
Return the cooked shrimp and scallops to the skillet. Drizzle with the coconut aminos and sesame oil, stirring well to combine all ingredients.
Cook for an additional 2 minutes to heat everything through.
Season with additional salt and black pepper to taste, if needed.
Serve hot, garnished with the remaining green onions and lime wedges for squeezing on top.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 4442 mg | 193% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 41.4 g | ||
| Protein | 201.2 g | 402% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 470 mg | 36% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4496 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
