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Recipe: Shrimp Stir Fry with Rice

If you're a fan of shrimp fried rice, then you should try this dish. It can be served as a stir fry or fried rice and tastes great either way. We usually cook it with jasmine rice (brown rice is shown in the picture), and jasmine is what I recommend if you are going for the best flavor.

If you are looking for a basic fried rice recipe, I posted it here awhile back. As always, all dishes I post are gluten-free!

  • 1.5 lb. shrimp, peeled and deveined
  • 1 Red bell pepper, cut into bite size (about 2x1/2" strips)
  • 2 C Snow peas, string removed and cut in half, diagonally
  • 4 C Cooked Jasmine rice (or brown rice)
  • 2 tsp Fresh ginger, grated
  • 3 cloves Garlic, chopped
  • Gluten-free soy sauce to taste
  • 2 TBSP Canola oil (divided)
  1. Cut all the vegetables and set them aside.
  2. Heat a wok on high, add 1 TBSP canola oil and garlic. Stir for a minute.
  3. Add Shrimp and cook for a few minutes until the shrimp is just about done (don't overcook). Pour the contents of the wok into a bowl and set it aside.
  4. In the same wok, add 1 TBSP canola oil and snow peas and cook for a couple of minutes. Then add red bell pepper and cook for another couple of minutes.
  5. Add jasmine rice to the vegetable mixture in the wok and stir for a minute. Pour the shrimp mixture that you've set aside (including any liquid), soy sauce, and ginger over the rice mixture in the wok and stir. I recommend starting with 3 TBSP of soy sauce and add more if needed.
  6. Serve immediately.
You can substitute brown rice for the jasmine rice for a healthier alternative, although we like jasmine rice better. The reason is because brown rice doesn't soak up the liquid as well as jasmine rice, making the dish a little more "wet". The picture shown above was cooked with brown rice.

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