Easy Mango Shrimp Fried Rice – Gluten Free Weeknight Favorite

This Easy Mango Shrimp Fried Rice is the perfect balance of sweet, savory, and tropical flavor — all made in under 30 minutes.

Juicy shrimp, caramelized veggies, fluffy gluten‑free fried rice, and fresh mango come together in a colorful, high‑protein meal that tastes like takeout but feels bright, fresh, and homemade.

It’s the ideal weeknight dinner when you want something fast, flavorful, and family‑friendly without sacrificing nutrition or color.

This gluten‑free mango shrimp fried rice recipe is a quick and easy weeknight dinner packed with protein, fresh vegetables, and naturally sweet mango.

Tender shrimp are seared and glazed for extra flavor, then folded into homemade fried rice with red pepper, purple onion, carrot, and scallions.

Every bite delivers the perfect mix of savory rice, juicy shrimp, and tropical mango.

If you love healthy shrimp recipes, easy fried rice, or high‑protein meals, this dish checks every box — fast prep, simple ingredients, and restaurant‑style flavor right at home.

Key Ingredients

• 1 cup dry Jasmine Rice – I like Lundberg Farms Organic brand
• 1 1/2 cups water
• 2 tbsp toasted sesame oil
• 1 small red bell pepper
• 3 carrot sticks
• 1 small white onion
• 2 garlic cloves, minced
• 1 tsp minced ginger
• 3 tbsp coconut aminos or soy sauce
• 2 tbsp rice vinegar
• 2 eggs
• 1 mango, cubed
• 1/4 cup green onion for garnish
• 1 lb shrimp
• 1Mango Chili Glaze for Sheimp
• 2 tbsp mango puree (can mash fresh from a mango)
• 1 tbsp sweet chili sauce
• 1 tsp lime juice
• 1 tsp coconut aminos

Process

• Cook rice ahead of time, allow to cool, then set in the fridge at least 2 hours
• Sautee your shrimp
• Heat a skillet with olive oil or avocado oil, add shrimp, and cook about 3 minutes per side
• Whisk your mango glaze ingredients together and toss the shrimp with it. Set aside
• Make your fried rice
• Heat a large skillet with 2 tbsp sesame oil
• Add your diced onion, carrot, pepper, and garlic (feel free to use the vegetables of your choice), and cook about 6-7 minutes until soft
• Move veggies to the side of the pan and soft cook your 2 eggs until scrambled
• Add your cold cooked rice, rice vinegar, and coconut aminos
• Stir to coat and simmer on low for everything to warm
• Add your diced mango and shrimp and stir to combine
• Plate and serve with diced green onions, sesame seeds, and/or fresh cilantro and a squeeze of lime

Can I use frozen mango?

Yes — just thaw and pat dry so it doesn’t water down the rice.

Can I make this with chicken instead of shrimp?

Absolutely. Dice chicken small and cook it fully before adding the rice.

What type of rice works best?

Day‑old jasmine rice gives the best texture, but freshly cooked rice cooled on a sheet pan works too.

Is this recipe dairy‑free?

Yes — as long as your glaze and ingredients are dairy‑free, the whole dish is naturally dairy‑free.

Can I meal prep this?

Yes! Store in airtight containers for up to 3 days. Add fresh mango right before serving for the best texture.

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If you make this Easy Mango Shrimp Fried Rice I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!

Easy Mango Shrimp Fried Rice – Gluten Free Weeknight Favorite

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Servings: 4

Ingredients

• 1 cup Jasmine Rice I like Lundberg Farms Organic brand
• 1 1/2 cups water to cook rice in
• 2 tbsp toasted sesame oil
• 1 small red bell pepper
• 3 carrot sticks
• 1 small white onion
• 2 garlic cloves minced
• 1 tsp minced ginger
• 3 tbsp coconut aminos or soy sauce
• 2 tbsp rice vinegar
• 2 eggs
• 1 mango cubed
• 1/4 cup green onion for garnish
• 1 lb shrimp

1Mango Chili Glaze for Sheimp

• 2 tbsp mango puree can mash fresh from a mango
• 1 tbsp sweet chili sauce
• 1 tsp lime juice
• 1 tsp coconut aminos

Instructions

• Cook rice ahead of time, allow to cool, then set in the fridge at least 2 hours

Sautee your shrimp

• Heat a skillet with olive oil or avocado oil, add shrimp, and cook about 3 minutes per side
• Whisk your mango glaze ingredients together and toss the shrimp with it. Set aside

Make your fried rice

• Heat a large skillet with 2 tbsp sesame oil
• Add your diced onion, carrot, pepper, and garlic (feel free to use the vegetables of your choice), and cook about 6-7 minutes until soft
• Move veggies to the side of the pan and soft cook your 2 eggs until scrambled
• Add your cold cooked rice, rice vinegar, and coconut aminos
• Stir to coat and simmer on low for everything to warm
• Add your diced mango and shrimp and stir to combine
• Plate and serve with diced green onions, sesame seeds, and/or fresh cilantro and a squeeze of lime

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