Whole30 Vegetable and Shrimp Fried Rice
Elevate your weeknight dinner game with this Whole30 Vegetable and Shrimp Fried Rice, a wholesome, gluten-free, grain-free dish that’s packed with flavor and ready in just 30 minutes! Featuring tender, juicy shrimp paired with a colorful medley of veggies like carrots, zucchini, and bell peppers, this recipe swaps traditional rice for nutrient-rich cauliflower rice, making it a perfect low-carb option. Coconut aminos and sesame oil add a touch of savory depth, while scrambled eggs bring that classic fried rice texture. Quick to prepare and entirely Whole30 compliant, this one-pan meal is perfect for busy nights, and it’s easily customizable with your favorite vegetables or spices. Top it off with fresh green onions for a delicious, healthy dinner that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 cups cauliflower rice
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 medium bell pepper, diced
- 3 stalks green onions, thinly sliced
- 3 cloves garlic, minced
- 2 eggs, whisked
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and season with a pinch of salt and black pepper. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque. Remove from the pan and set aside.
In the same skillet, add 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
Add the diced carrots, zucchini, and bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet, and pour the whisked eggs onto the empty side. Scramble the eggs, cooking until just set, and then stir them into the vegetables.
Add the cauliflower rice to the skillet and stir to combine with the vegetables and eggs. Cook for 3-4 minutes, or until the cauliflower rice is heated through.
Drizzle the sesame oil and coconut aminos over the mixture. Stir well to coat all the ingredients evenly.
Return the cooked shrimp to the skillet and mix to combine. Allow everything to heat through for 1-2 minutes.
Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired.
Garnish with the sliced green onions before serving.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.5 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1279 mg | 27% | |
*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.
