Shrimp Still Rock…

Posted by on Apr 20, 2016 in Asian and Vegetarian, Fish | 0 comments

Way back in the spring time of my first blogging year, I posted an o’so delicious fried rice, which elevated Chinese take-out versions by incorporating nutty brown rice with fresh vegetables and homemade additive-free high-flying flavors. Now, it’s Wild Rock Shrimp season again. Click on the link for the original post (I’ve come a long way, baby), and give this a try on its own without the shrimp; or add-ins of your own, like water chestnuts or strips of cooked egg.

Rock Shrimp Fried Rice


Spicy Rock Shrimp Fried Rice


  • ½ cup short grain brown rice, cooked
  • 1 Tablespoon coconut oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 2 Tablespoons minced ginger
  • 4 ounces shredded carrots
  • 4 ounces shiitake mushrooms, sliced
  • 6 ounces sugar snap peas, strings removed
  • 1 Tablespoon reduced sodium soy sauce
  • 1 Tablespoon rice wine vinegar
  • ½ Tablespoon sesame oil
  • Hot pepper sauce to taste
  • 8 ounces rock shrimp
  • ¼ cup cilantro, chopped
  • Kosher salt and pepper to taste
  • * optional water chestnuts or strips of cooked egg


  1. In a cast iron skillet, heat coconut oil and sauté onion with garlic and ginger. Add carrots, mushrooms, and peas; sauté until tender crisp; season with salt and pepper.
  2. Meanwhile prepare dressing by combining the soy sauce with the vinegar, sesame oil and hot pepper sauce.
  3. When vegetables are cooked, stir in shrimp and brown rice; cook until shrimp are just cooked and rice is heated through. Stir in cilantro and dressing.
  4. Serves 4
  5. © Copyright 2012 Peggy Barrett Lunde
  6. All Rights Reserved

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