Gluten-Free Spicy Shrimp Fried Rice is a quick, flavorful dinner that brings the heat and keeps things light. Plump shrimp, crisp veggies, and fluffy jasmine rice are tossed in a spicy, savory sauce—no gluten in sight! Perfect for busy weeknights or when you’re craving takeout at home.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 cups cooked jasmine rice (preferably day-old, cold)
- 2 tablespoons avocado oil (or other neutral oil)
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 2 eggs, lightly beaten
- 3 tablespoons gluten-free tamari or coconut aminos
- 1 tablespoon sriracha (or more to taste)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- 2 green onions, sliced
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through. Remove shrimp to a plate and set aside.
- Add the remaining tablespoon of oil to the pan. Add the diced onion and red bell pepper. Sauté for 2–3 minutes, until softened.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and scramble until just set, then mix with the vegetables.
- Add the cold, cooked rice to the pan. Break up any clumps with a spatula and stir to combine with the veggies and eggs.
- Add the peas and carrots, gluten-free tamari (or coconut aminos), sriracha, sesame oil, and crushed red pepper flakes (if using). Stir-fry for 2–3 minutes, until everything is heated through and well combined.
- Return the cooked shrimp to the pan and toss to combine. Taste and adjust seasoning with more tamari, sriracha, salt, or pepper as desired.
- Remove from heat. Garnish with sliced green onions and serve with lime wedges if desired.
Tips & FAQ
- Can I use other proteins? Yes! Chicken, tofu, or even just veggies work well.
- Why use day-old rice? Cold, leftover rice fries up best and won’t get mushy.
- Is sriracha gluten-free? Most brands are, but always check the label to be sure.
Looking for more gluten-free Asian recipes? Try our Szechuan Sauce or Indian Sheetpan Dinner!
