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Paleo Shrimp Fried Rice

Louise | November 17
Paleo Shrimp Fried Rice #paleo

If you’re getting tired of chicken and vegetables, you should try this recipe! Shrimp dishes are a great alternative to the chicken and beef rotation that can be so easy to fall into on a paleo diet.

I used to be intimidated by the idea of buying and cooking shrimp myself. Even though I liked it, I wasn’t convinced I could do it justice at home. I was wrong.

Get Fresher Shrimp by Buying Frozen

It sounds contradictory, I know. But hear me out. If you’re a shrimp cooking newbie, I’d recommend using frozen shrimp.

If you’re not living by the coast, your shrimp had to get to the grocery store or fishmonger somehow. And it had to be frozen.

So, for the most part, even the “fresh” shrimp on display was frozen at one time – but you won’t be able to tell how long it was sitting there defrosted. Make sure your bag doesn’t contain any freezer burn.

To thaw, place the bag under cold water for a few minutes.

The Difference Between Soy Sauce and Tamari

This paleo shrimp fried rice dish calls for tamari – a type of soy sauce. The important distinction is that tamari generally doesn’t contain wheat.

Look for a brand with a gluten free label and you’re good.

Tamari might taste a little different to you, but it works really well in this dish. I find tamari to have a stronger flavor, although it also tastes less salty than soy sauce.

Paleo Shrimp Fried Rice #paleo

Paleo Shrimp Fried Rice #paleo

Paleo Shrimp Fried Rice

  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Chinese


  • 1/2 lb of shrimp (225 g), peeled
  • 1 head of cauliflower (600 g), food processed into “rice”-like pieces
  • 2 carrots (100 g), diced
  • 2 green onions (10 g), diced
  • 3 Tablespoons of coconut oil (45 ml), to cook in
  • 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
  • 1 teaspoon of sesame oil (5 ml)
  • 4 cloves of garlic (6 g), minced or finely chopped
  • 1 Tablespoon of fresh ginger (5 g), grated or minced
  • Salt and pepper, to taste


  1. Add coconut oil to a frying pan and cook the peeled shrimp until they’re cooked. Remove from the pan and set aside.
  2. Add the cauliflower rice and carrots to the pan and cook until softened. Add in more coconut oil if needed.
  3. When the vegetables are softened to your liking, add back the shrimp and then the green onions.  Season with tamari sauce, sesame oil, minced garlic, minced ginger, and salt and pepper to taste.
  4. Sauté for a few minutes more and serve immediately.


All nutritional data are estimated and based on per serving amounts. 


  • Calories: 416
  • Sugar: 9 g
  • Fat: 26 g
  • Carbohydrates: 21 g
  • Fiber: 8 g
  • Protein: 28 g