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Skinny Shrimp Fried Rice

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, 8 grams fat and 7 Weight Watchers POINTS PLUS.

Skinny Shrimp Fried Rice

Prep Time: 15 minutes

Cook Time: 8 minutes (not including cooking the rice)


1 cup raw Basmati brown rice (about 4 cups cooked) or regular brown rice, see shopping tips below

1½ tablespoons canola oil or olive oil

1¾ 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

¼ teaspoon red pepper flakes

4 egg whites, scrambled

1 tablespoon sesame oil or canola oil, see shopping tips


1. Cook brown rice according to package directions.

2. 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.

3. 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.

4. 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 thesides of wok or pan. Add eggs to the other side of the pan.  Stir fry  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.

4. Serve immediately. Store leftovers in refrigerator for 2 days.

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

Weight Watchers (old points) 6
Weight Watchers POINTS PLUS

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

FAT FACTS: for 1 order of PF Changs Shrimp Fried Rice
1,139 cal, 21g fat, 44g prot, 2014mg carbs, 6g fiber, 1,137mg sod

Find more delicious and healthy recipes from Nancy Fox on her website, Skinny Kitchen

Nancy Fox

Nancy Fox is no stranger to the food industry. She founded Mrs. Beasley's, a gift-basket company featuring baskets full of decadent baked goods. It became the "hot" gift to give among the Hollywood community. 
Nancy later opened 2 low fat restaurants called Nancy’s Healthy Kitchen. Her line of reduced-fat cookies were featured on "Oprah's Favorites" gift show. Continuing her passion for cooking and baking Nancy created a recipe website called Skinny Kitchen. Each week she shares skinny recipes, cooking and kitchen tips, food finds and the healthy benefits of many recipes. There’s also nutritional facts and Weight Watchers POINTS on each recipe.

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Anne Parris

Tuesday 2nd of June 2015

I'll have to make this sometime when my husband is out of town. He's allergic, so we don't prepare it unless he's away. This is not only quick and delicious, it's a huge savings over delivery!

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