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Shrimp Fried Rice

Ahna Fulmer // Hammers N Hugs
With whole proteins and a rainbow of vegetables that are soaked in a sweet maple soy sauce, this gluten-free Shrimp Fried Quinoa recipe is a meal unto itself.
Total Time 45 mins
Course Main Course
Cuisine American
Servings 15 1 cup
Calories 207 kcal


  • 2 c quinoa
  • 4 c chicken broth
  • 1/2 lb shrimp, peeled cubed
  • 1 onion diced
  • 2 lg carrots diced
  • 1 c broccoli chopped
  • 1 c frozen peas
  • 3 garlic cloves minced
  • 3 eggs

Freezing Instructions

  • 1/2 c soy sauce
  • 1/3 c maple syrup
  • 2 tbsp onion powder
  • 4 tbsp butter


  • In a large saucepan, combine 2 c quinoa with 4 c chicken broth. Bring to a boil and let simmer for 15 minutes or until quinoa is no longer watery
  • In a large skillet, heat olive oil and cook the shrimp until opaque - seasoning with salt and pepper as desired.
  • In another large skillet, heat 1-2 T olive oil and saute onion, carrots and broccoli for 5 minutes or until tender. Add the minced garlic and saute for another 2 minutes.
  • While vegetables are sauteing, combine soy sauce ingredients into a small saucepan and bring to a boil. Reduce the heat and simmer for 2 minutes.
  • Combine the quinoa, shrimp, vegetables, and soy sauce into one large saucepan on high heat. Add the frozen peas and create a well in the middle of the pan.
  • Add the eggs and allow to cook. Once the eggs are cooked through reduce the heat and stir entire mixture together.

Freezing Instructions

  • Allow the shrimp fried quinoa to cool. Place leftovers in airtight casserole dish or freezer quarts.


Macros Per Serving (1 cup): 21g Net Carbs, 6g Fat, 11g Protein
Keyword Quinoa, Shrimp Recipe