Gluten-Free Shrimp Fried Rice

Enjoy the vibrant flavors of this quick and satisfying gluten-free shrimp fried rice, packed with tender shrimp, crisp vegetables, and fluffy rice. Each bite offers a delightful balance of savory, slightly sweet, and aromatic notes, making it a perfect weeknight meal.

Prep: 5 min Cook: 20 min Total: 25 min Serves: 4

At a glance: This easy lunch recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 12 ingredients — including cooked and chilled rice, medium shrimp, frozen peas and carrots — and walks through 7 steps. Updated October 25, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Shrimp Fried Rice: When preparing this lunch recipe, to prevent cross-contamination, always use clean utensils and cooking surfaces. Carefully check the labels of all packaged ingredients, especially sauces and seasonings, to ensure they are gluten-free and have not come into contact with gluten during manufacturing. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Shrimp Fried Rice: This recipe is naturally gluten-free when using gluten-free tamari and ensuring all other ingredients are free from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Prepare the sauce by whisking together the gluten-free tamari, sesame oil, rice vinegar, and grated ginger in a small bowl. Set aside. This ensures all the savory and aromatic elements are ready to be incorporated.
2 Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the beaten eggs and scramble them quickly until just set, about 1-2 minutes. Remove the scrambled eggs from the skillet and set aside on a plate.
3 Add the remaining 1 tablespoon of neutral cooking oil to the same skillet. Add the diced onion and minced garlic, and sauté for about 2-3 minutes until softened and fragrant, taking care not to burn the garlic.
4 Increase the heat to high. Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Then, add the thawed peas and carrots and stir-fry for another 2 minutes until heated through.
5 Push the shrimp and vegetables to one side of the skillet. Add the chilled cooked rice to the empty side and break up any clumps with your spatula. Stir-fry the rice for about 5-7 minutes until it is heated through and slightly toasted, developing a pleasant texture.
6 Pour the prepared sauce mixture over the rice, shrimp, and vegetables. Stir everything together well to coat evenly, allowing the sauce to bubble and thicken slightly for about 1-2 minutes. Gently fold in the scrambled eggs, breaking them into bite-sized pieces.
7 Serve the gluten-free shrimp fried rice immediately, garnished with thinly sliced green onions for a fresh, vibrant finish. Enjoy the delicious combination of flavors and textures.

Nutrition (per serving)

420

Calories

10g

Protein

34g

Carbs

12g

Fat

Fiber

378mg

Sodium

Tips & Notes

Cook the shrimp over high heat only until pink, as step 4 says. They heat again briefly when the rice and sauce go in.
Spread the cold rice across the pan and let it sit for about 30 seconds between stirs so some grains toast and crisp slightly.
If your pan is small, scramble the eggs separately and fold them in at the end, so they stay in soft pieces instead of coating the rice.

Common questions

How do you get the rice in shrimp fried rice slightly crisp?

Start with 2 cups of cooked, chilled rice; day-old is best. Push the shrimp and vegetables to one side, add the rice to the empty side and break up the clumps. Spread it across the pan and let it sit about 30 seconds between stirs, stir-frying 5 to 7 minutes until heated through and slightly toasted.

How do you keep the shrimp from overcooking in fried rice?

Cook the shrimp over high heat for 2 to 3 minutes, only until they turn pink and opaque, since they heat again briefly when the rice and sauce go in. Add the thawed peas and carrots for 2 minutes, then the rice, and pour on the gluten-free tamari, sesame oil, rice vinegar and ginger sauce for the final 1 to 2 minutes.

What cross-contamination risk is specific to Gluten-Free Shrimp Fried Rice?

Check cooked and chilled rice, medium shrimp, peeled and deveined, frozen peas and carrots, thawed before they go into Gluten-Free Shrimp Fried Rice. To prevent cross-contamination, always use clean utensils and cooking surfaces. Carefully check the labels of all packaged ingredients, especially sauces and seasonings, to ensure they are gluten-free and have not come into contact with gluten during manufacturing. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Learn More

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