Shrimp Fried Rice

Shrimp Stir-fry Recipe
My favorite quick dinner recipe- shrimp fried rice with crisp veggies.

First, let us stop and take a humble moment to thank our lucky celiac stars that  brown rice is gluten-free. Yes, it's true, we all mourn the loss of some fabulous decadent thing we can no longer sink our teeth into- the tender flaky chocolate croissant, the finger licking stickiness of a honey glazed Dunkin Donut, or the crusty, chewy simplicity of a freshly baked baguette, hand torn and shared with love and a gleaming plate of extra virgin olive oil. Heavy sigh.

But (and you just knew a but was coming, didn't you?) after the craving passes and you find yourself back on planet earth, hungry, tired, staring into the open cupboard with a familiar pang that cries out for real food, a bag of organic brown rice can make your night. There's nothing else quite like the satisfying earthy goodness of it.

So let us appreciate this humble, nutty grain (actually a grass) and stir up something quick and rice-tastic.

Easy Shrimp Fried Rice Recipe

This is an easy toss-together dish, especially if you have a few staples on hand- frozen shrimp, a bag of cole slaw mix (shredded cabbage and carrot) and some fresh veggies. Season it as you like- hot and spicy, or mild and savory. This recipe is gluten-free, soy-free and dairy-free.


2-3 tablespoons light olive oil or organic safflower
A dash of chili or sesame oil
A spoonful of curry paste, curry powder, cumin, chili, ginger, turmeric- your choice
4 cloves of garlic, chopped
1 yellow summer squash, sliced into matchsticks
1 green zucchini squash, sliced into matchsticks
1 medium red bell pepper, cored and seeded, sliced thin
1 half a bag of cole slaw mix- about 2 heaping cups shredded cabbage with carrot
a handful of frozen corn or baby peas, thawed
2 and 1/2 to 3 cups cooked long grain organic brown rice or brown basmati rice
Sea salt and freshly ground pepper
20 frozen medium shrimp, thawed, tails removed, if you like
A dash or two of your favorite chili sauce


Heat the oils in a wok or a large deep skillet over medium-high heat. Add the spices and chopped garlic into the oil and cook for about a minute, to infuse the oil with flavor.

Add the sliced vegetables [the two squashes and red pepper] and stir-fry for five minutes until tender crisp. Add the cole slaw mix and corn; and stir-fry for five minutes.

Add in the cooked rice and thawed shrimp; toss well to combine. If you need a little more oil to keep the rice happy, add a dash now.

Drizzle in a tablespoon or two of chili sauce, to taste, and continue to stir and heat through.

When the rice and shrimp are hot and the veggies are still tender crisp, your fried rice is done, Babycakes.

Serve in shallow bowls. Or deep bowls. Dig out the chopsticks. Garnish with your choice of: Chinese parsley, cilantro, Thai basil, chopped peanuts or scallions, if desired.

Serves 4.


Kalyn said...

Just fabulous!

Sea said...

oooh- that looks delicious! I wonder if I'm going to have to change my mind about summer squash and zucchini and try this recipe.... And you know, I think cabbage is a much under-appreciated vegetable that deserves some recognition- love it for its texture and crunch. Yum!


Lynn Barry said...

Yumma yumma yum yum! gotta try this one! HUGS

Slacker Mom said...

I just have to, the beginning of your post..that is so me lately..staring blankly into the cabinets..what to eat?

(Man, bread with olive oil..ouch! I MISS that!!!!)

Thanks for the recipe and another idea for supper..this is something i think my 3 and 5 year old would like too!

chrisd said...

That looks great! I have you linked, although my blog is primarily for writing and autism. Beautiful recipe with a beautiful picture!

Kit said...

When do you add the shrimp? I read the recipe a couple of times but I couldn't find that part ... I am seafood-illiterate in the kitchen, so every detail helps.

Karina said...

Hi Kalyn! Thanks, Amiga! xoox

Hey Sea~ Keep it tender-crisp [not soft] and I bet you'll like it. You can also cut out the center seedy part when you slice the matchsticks - that helps.

Heya, Lynn! Hugs back atcha.

Slacker Mom - [Can I tell you how I smile every time I read your name?] I bet the kids would like it. The cabbage is almost invisible.

Hi ChrisD! Thanks. terrific. I added a Label category today for all my GF/CF recipes.

Hola Kit! Sorry 'bout that. I edited it in. You toss 'em in with the rice.

Enjoy! ;-)

Ellen said...

Karina - you made me laugh out loud. I can SO relate to that. Lately, though I've been on a Vietnamese craze, have also been pining, no yearning for all those foods you mention. What I wouldn't give for a piece of friggin' crusty bread, a chocolate croissant, a fabulously fat poppy seed bagel and a cup of coffee to wash it down with. I know I can still have the coffee, though I try to stay away from it. But the taste of the coffee mingling in your mouth with the bagel - there is nothing quite like it. But it only lasts, the pining, for a moment. Then back on Planet Celiac. Thanks for the chuckles and the friendship!

Kathy said...

My tummy is rumbling just looking at your photos of this dish! Yum!

Karina said...

Hi Ellen! So *nice* to see you. I love Vietnamese food. I will have to make some spring rolls soon. Thanks for dropping in, Amiga! xoxo

Karina said...

Hi Kathy! I know - my tummy is rumbling, too. And it's not even dinner time yet. Ack.


Wheat Free said...

That looks like my kind of meal!

Karina said...

Heya Wheat Free! It was *mighty* tasty. Not to mention, easy.

Tricia said...

I found your site yesterday... was madly in love and ran to the grocery store.
Made this recipe and was super happy with it.
All but one of my kids ate it and ...honestly he was just being cranky, lol!
I made the carrot coconut for dessert...but I will post my comment there.
You have given me new hope with our GF life!

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