Gluten free shrimp fried rice is a quick, vibrant, and satisfying meal that brings together plump shrimp, crisp vegetables, and fluffy jasmine rice—all tossed in a spicy, gluten-free sauce. This easy recipe is perfect for weeknight dinners or meal prep, and it’s packed with flavor in every bite. If you need gluten-free soy sauce, look for tamari or coconut aminos at your local store or find it on Amazon.
Why You’ll Love This Gluten Free Shrimp Fried Rice
- 100% gluten-free
- Ready in under 30 minutes
- Customizable spice level
- Great for using leftover rice
- Loaded with protein and veggies
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 cups cooked jasmine rice (preferably day-old and cold)
- 2 tablespoons vegetable oil (divided)
- 3 large eggs, lightly beaten
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 cup frozen peas and carrots mix
- 3 cloves garlic, minced
- 2 green onions, sliced
- 2–3 tablespoons gluten-free soy sauce (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)
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
How to Make Gluten Free Shrimp Fried Rice
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 1–2 minutes per side, until pink and opaque. Remove shrimp from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the pan. Pour in the beaten eggs and scramble until just set. Remove eggs from the pan and set aside with the shrimp.
- Add the onion and red bell pepper to the pan. Sauté for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
- Stir in the frozen peas and carrots and cook for 1–2 minutes until heated through.
- Add the cold jasmine rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2–3 minutes until the rice is hot and starting to crisp.
- Return the cooked shrimp and eggs to the pan. Add the gluten-free soy sauce, sriracha, sesame oil, and crushed red pepper flakes (if using). Toss everything together until well combined and heated through.
- Stir in the green onions. Taste and adjust seasoning with more soy sauce, sriracha, or salt and pepper as desired.
- Serve hot, garnished with extra green onions and lime wedges if desired.
Tips for the Best Gluten Free Shrimp Fried Rice
- Use day-old, cold jasmine rice for the best texture.
- Customize the veggies: try snap peas, broccoli, or corn.
- Adjust the spice by adding more or less sriracha and red pepper flakes.
FAQ
Is soy sauce gluten-free? Regular soy sauce contains wheat, but tamari and coconut aminos are gluten-free alternatives. Always check the label to be sure.
Can I use a different protein? Yes! Try chicken, tofu, or just extra veggies for a vegetarian version.
