Shrimp Fried Rice Made Skinny

What a wonderfully healthy version of shrimp-fried rice. Quick, easy, and extremely delicious. Tastes just like a fattening recipe! I used cooked shrimp so you don’t have to waste prep time with peeling and deveining the shrimp. It’s made healthy since I used little oil, reduced-sodium soy sauce, and added edamame and brown rice. Each delectable serving has 275 calories and 8 grams of fat.
Shrimp Fried Rice Made Skinny

Helpful Tips About this Recipe

Makes 6 servings (a little over 1 cup each) Entire recipe makes 6½ cups

Shopping Tips
Choose cooked, shelled, shrimp that look plump and succulent. Cooked shrimp can be refrigerated air-tight for a few days.
My favorite rice to use is brown Basmati rice.  You can find it now in most supermarkets.  I bought it at Trader Joe’s. They now sell quick-cooking Basmati brown rice too. Or, use your favorite brown rice.

Prep Tips
I used cooked, large shrimp for the time savings. If you prefer to use raw, sauté a little longer in step 2, until pink.

WW Freestyle SmartPoints
WW SmartPoints

SKINNY FACTS: for 1 serving (a little over 1 cup )
275 calories, 8g fat, 1g sat. fat, 111mg chol, 21g prot, 30g carbs, 2g fiber, 590mg sod, 1g sugar
FACTS: for Freestyle SmartPoints
153 calories, 1g sat. fat, 0g sugar, 2g protein


Shrimp Fried Rice Made Skinny

Shrimp Fried Rice Made Skinny

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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Main Course
Cuisine Asian
Servings 6
Calories 275 kcal


  • 1 cup raw Basmati brown rice (about 4 cups cooked) or regular brown rice, see shopping tips below
  • tablespoons canola oil or olive oil
  • cups cooked, large shrimp or medium shrimp (¾ pound)
  • Juice of 1 lemon
  • 1 cup scallions, sliced (green onions)
  • 1 cup celery, chopped
  • 1 cup frozen or fresh edamame, thawed or peas
  • ¼ cup reduced-sodium soy sauce, use Tamari for gluten-free
  • ¼ teaspoon red pepper flakes
  • 4 egg whites, scrambled
  • 1 tablespoon sesame oil or canola oil, see shopping tips


  • Cook brown rice according to package directions.
  • In the meantime, prep the vegetables and gather all the ingredients. Cut the tails off the cooked shrimp. Add shrimp to a bowl and squeeze lemon over all the shrimp. Set aside for a few minutes.
  • Once rice is cooked, set aside. In a nonstick wok or large nonstick pan, add canola oil and preheat over medium-high heat.  Stir in cooked shrimp and scallions; stir-fry for 1 minute.
  • Add cooked rice, celery, edamame or peas, soy sauce, and red pepper flakes.  Cook for about 3 minutes, until heated through, tossing gently to coat all ingredients.  Push rice mixture to the sides of wok or pan. Add eggs to the other side of the pan.  Stir fry for about 1 minute or until the egg whites are completely cooked.  Mix egg whites into rice/shrimp mixture.  Add sesame oil, pepper, and stir fry ingredients all together until hot.
  • Serve immediately. Store leftovers in the refrigerator for 2 days.


Serving: 1cupCalories: 275kcalCarbohydrates: 30gProtein: 21gFat: 8gSaturated Fat: 1gCholesterol: 111mgSodium: 590mgFiber: 2gSugar: 1gBlue Smart Points: 5Green Smart Points: 5
Tried this recipe?Let me know how it was!


  1. Very good Nancy! Thanks so much for sharing! And thanks for including the points!

  2. This recipe looks delicious. Can you please tell me how many servings this recipe makes. I probably overlooked it. I looked numerous times but couldn’t find it. Thank you and thanks for so many delicious recipes!!

  3. Laura, I’m so happy you are enjoying many of my recipes. Thank you!
    This recipe makes 6 servings (a little over 1 cup each) Entire recipe makes 6½ cups.
    My best,

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