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Broccoli Shrimp Fried Rice

This broccoli shrimp fried rice is a paleo take on the classic Chinese favorite. Made with shrimp it’s a protein packed, healthier option than takeout.

The minute I started telling people I joined CrossFit last week, the same question came out of almost all of their mouths: Are you going to do the paleo thing too? Or some variation thereof.

This broccoli shrimp fried rice is a paleo take on the classic Chinese favorite. Made with shrimp it's a protein packed, healthier option than takeout.

The short answer? No.

Broccoli "rice" for fried rice with shrimp

The longer answer? I don’t really “do” anything when it comes to diets.

I don’t like strict rules about what I can and can’t do. Mostly because I’m stubborn as hell and will purposely rebel against rules when given the chance.

And although I kind of knocked it in this almond coconut banana bread post (it was a joke, people…a lot of commenters didn’t seem to grasp the sarcasm in there), I tend to eat paleo friendly 85% of the time anyway.

Not because someone is telling me to and I’m adopting what lots refer to as the “cult” mentality of CrossFit, but because when I put whole foods in my body, it performs better.

It’s as simple as that. Put shit gas in your car and don’t be surprised when it drives like shit. Same goes for food and our bodies.

CrossFit has certainly given me a kick in the ass to clean up my diet that extra 5-10% that was going towards unnecessary treats over the past few weeks (hello, summer ice cream) but it’s not because someone is telling me to do it, it’s because if I’m putting all this effort into a workout, I want to make sure that something as simple as diet doesn’t sabotage it.

Please note however, exceptions will be made for Italian gelato next month.

Paleo and gluten-free broccoli shrimp fried rice is a healthier alternative to the takeout classic.

This fried “rice” was the result of an over zealous broccoli purchase and a craving for Chinese.

Not an attempt to specifically fit into the paleo mold. Bonus points that it does.

Raw broccoli is an acquired taste.

It’s the one vegetable I avoid in raw veggie platters because not even the ranch dressing dip in the middle can doctor it up enough for me.

Chop it up real fine in the food processor (you can even use the stalks when doing this) and toss it with a ginger soy sauce though and it transforms in literally 2 minutes.

Try this broccoli shrimp fried rice for a healthier version of classic Chinese fried rice.

Quicker than rice and better for you.

Maybe it’ll even help me survive my first run in with Fran (<—insane) tonight.

(yeah right)

Need more Chinese takeout inspiration? Try this shrimp lo mein or General Tso shrimp. You’ll be shocked how easy it is to create those dishes at home!

Broccoli fried rice

Broccoli Fried Rice with Shrimp

This broccoli shrimp fried rice is a paleo take on the classic Chinese favorite. Made with shrimp it’s a protein packed, healthier option than takeout.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings


For the Marinade

  • 1/2 tablespoon ginger minced
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon extra virgin olive oil
  • juice of 1/2 a lime
  • pinch of salt & pepper
  • pinch of red pepper flakes
  • 1 clove garlic minced

For the Rice

  • 10 large shrimp peeled and tails removed
  • 2 small crowns of broccoli broken into florets
  • 1/2 onion chopped
  • 2 small carrots chopped
  • 1 egg
  • 1 tablespoon extra virgin olive oil
  • pinch of red pepper flakes
  • 1 tablespoon reduced sodium soy sauce
  • juice of half a lime


  • Whisk together marinade ingredients in a small bowl.
  • Add shrimp, toss to coat and set aside.
  • Add broccoli to a food processor and pulse about 5-10 times until “rice like” and finely chopped.
  • Heat a large skillet to medium-high.
  • Add olive oil, onions and carrots and saute for about 5 minutes until softened.
  • Add red pepper flakes.
  • Add shrimp with all the marinade and cook until starting to turn pink, about 3-5 minutes.
  • Crack egg into skillet and toss around with a spatula to break apart.
  • Finally, add broccoli and soy sauce and toss to coat and heat through, 1-2 minutes.
  • Serve with a generous squeeze of lime juice. Garnish with cashews if desired.

Nutrition Facts

Serving: 1SERVING | Calories: 418kcal | Carbohydrates: 54g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 151mg | Sodium: 1349mg | Fiber: 8g | Sugar: 34g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine Chinese
Course Main Dishes
Keyword broccoli shrimp fried rice

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

Recipe Rating


Friday 23rd of February 2018

Tried this today and it is def a keeper. Great recipe Gina!

Christine Kelly

Wednesday 14th of February 2018

Thank you! Thank you! Thank you for this recipe. I have been looking EVERYWHERE for a broccoli fried rice but every recipe I found was either regular rice with broccoli in the stir fry or cauliflower in place of the real rice. I had already thought broccoli is similar in nature to cauliflower (which I can't stomach) and wondered if anyone had tested this out. So very pleased to find this recipe, glad to hear it works and cannot wait to try it out!


Sunday 6th of October 2013

I just made this and it is truly a guilt free meal. I added about half a cup of red bell pepper to the onions and carrots. I love to cook and this will definitely be made about twice a month. Will try with skinless chicken thighs one day. Thanks!

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Sunday 13th of January 2013

[...] so in full disclosure, I read the recipe title on Running to the Kitchen, saw that it said fried rice, and printed it to make.  I went to make this recipe, and realized it [...]

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Wednesday 29th of August 2012

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