Whole30 Seafood Fried Rice

Elevate your healthy dinner game with this flavorful Whole30 Seafood Fried Rice! This vibrant, low-carb dish swaps traditional rice for nutrient-packed cauliflower rice, creating a grain-free base that soaks up all the savory goodness of coconut aminos and sesame oil. Packed with protein from tender shrimp and succulent scallops, and bursting with colorful veggies like red bell peppers, carrots, and peas, this one-pan meal is as nutritious as it is satisfying. Infused with aromatic garlic and ginger, it's quick to whip up in just 35 minutes and is perfect for busy weeknights or meal prepping. Garnish with fresh green onions and a squeeze of lime for a zesty, restaurant-quality finish. Whether you're following Whole30 or simply looking for a healthy seafood recipe, this dish is sure to impress!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups cauliflower rice
• 1 pound medium shrimp, peeled and deveined
• 1 pound scallops
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 whole red bell pepper, diced
• 1 large carrot, diced
• 3 stalks green onions, sliced
• 1 cup frozen peas
• 1 whole lime, cut into wedges
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by preparing all ingredients: mince the garlic and ginger, dice the bell pepper and carrot, and slice the green onions. Set aside.

Step 2

In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

Step 3

Add the shrimp and scallops to the skillet. Season lightly with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the seafood is opaque and cooked through. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and ginger, sauté for 30 seconds until fragrant.

Step 5

Add the diced bell pepper and carrot to the skillet, stirring constantly for about 3 minutes until they begin to soften.

Step 6

Stir in the cauliflower rice, cooking for another 5 minutes until just tender.

Step 7

Add the peas and about two-thirds of the sliced green onions to the skillet. Continue to cook for 2 minutes.

Step 8

Return the cooked shrimp and scallops to the skillet. Drizzle with the coconut aminos and sesame oil, stirring well to combine all ingredients.

Step 9

Cook for an additional 2 minutes to heat everything through.

Step 10

Season with additional salt and black pepper to taste, if needed.

Step 11

Serve hot, garnished with the remaining green onions and lime wedges for squeezing on top.

Nutrition Facts

Serving size	(1972.3g)

Amount per serving	% Daily Value*
Calories	1660.9

Total Fat 52.0g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 9.2g
Cholesterol 1021.9mg	0%
Sodium 4442.2mg	0%
Total Carbohydrate 109.6g	0%
Dietary Fiber 27.7g	0%
Total Sugars 41.4g
Protein 201.2g	0%

Vitamin D 811.1IU	0%
Calcium 470.3mg	0%
Iron 10.7mg	0%
Potassium 4495.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 47.0%

Carbs: 25.6%