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This SUPER QUICK and tasty sheet pan dinner can be thrown together and on your table within 20 minutes! It’s a flavorful spin on the classic dish that uses cauliflower rice to keep it healthy!

Overhead view of the left one-third of sheet pan with vegetables and shrimp

Chinese takeout is definitely a no-go while doing AIP. When looking at the ingredient list, it sometimes feels like the only compliant thing is the salt (maybe?).

Boooo! But here's a recipe to help satisfy your Chinese takeout craving that takes only 20 minutes to prep and cook. That's faster than going out yourself, plus clean up is really easy!

If you're into freezer meals like I am, toss everything in a freezer-safe container or bag and save for later. This recipe-turned-freezer meal will ensure you have something nutrient dense and convenient right at home.

Ingredients for this easy shrimp supper (and substitutions)

  • Avocado Oil – a nutritious oil with a neutral flavor. Feel free to substitute with coconut oil.
  • Garlic – this powerful allium has been used for centuries to reduce high blood pressure. It also adds a sweet flavor to this dish as it roasts in the oven. Substitute with garlic powder or granulated ginger.
  • Fresh Ginger – loaded with antioxidants and a kick of heat. It's easily substituted with dried ginger and horseradish. For a mild version, reduce the ginger or substitute with turmeric.
  • Coconut Aminos –  this salty, savory sauce is a great substitute for soy sauce. You can substitute with beef broth or make your own coconut-free version using this recipe by Mel Joulwan.
  • Cauliflower Rice – high in fiber and rich in nutrients, this rice substitute is easy to add to any dish. You can make your own cauliflower rice or buy frozen. Feel free to substitute with riced broccoli, either homemade or store-bought.
  • Mushrooms –  a great source of Selenium, and umami. If you don't have any or don't like mushrooms, substitute with zucchini, summer squash, or diced sweet potatoes.
  • Celery – this high-fiber vegetable supports digestion and reduces inflammation. If you don't have celery, substitute with more carrots or leave out entirely.
  • Carrot – sweet and nutritious, use traditional orange carrots or have fun with a rainbow assortment. If carrots aren't in the cards for you, substitute with sweet potatoes, butternut squash or pumpkin.
  • Shrimp – I use frozen, raw, deveined shrimp for easy prep. Not a fan of shrimp? Feel free to substitute with diced chicken breast. If using chicken, adjust the recipe cook time to ensure doneness.
  • Sea Salt – filled with lots of vitamins and minerals, sea salt packs flavor and nutrition in one shake. Substitute with Kosher salt. Taste the sauce as you season with salt to suit your pallet.
  • Green Onions – a powerhouse allium packed with phytonutrients and antioxidants. Feel free to substitute with chives, shallots or just skip altogether.

How to make this tasty sheet pan dinner

  • Preheat the oven to 450 F. 
  • In a large bowl, whisk together the oil, garlic, ginger, and coconut aminos. Add the rest of the ingredients (except for the green onions) into the bowl and toss everything together.
  • Pour the mixture onto a baking sheet and spread evenly with a spatula.
  • Bake until the shrimp is cooked through, about 8-12 minutes.
  • Garnish with green onions and serve.
Overhead view of two white plates with vegetables, shrimp and stainless steel fork

Meal Prep or Freeze this easy dinner for later

I don't recommend cooking the shrimp ahead of time, but you CAN meal prep the sauce and veggies. Simply, complete step 2 of the instructions below without the shrimp. Then, pour everything into a safe container to keep in the fridge for up to 5 days. When you're ready to eat, toss the shrimp in with the veggies and sauce before placing on a sheet pan. Then cook according to the directions.

I'm a HUGE fan of easy freezer meals, especially ones where you don't even need to cook the ingredients first.

See more Paleo & AIP Freezer Meals

This is one of those recipes! Pour all the ingredients together (except for the green onions) into a freezer-safe container and freeze for up to 3 months. When you're craving takeout, thaw and cook according to the directions. Then sit back and relax while dinner finishes up in the oven.

Can you make this coconut-free?

Absolutely! Check out Mel Joulwan's recipe for making your own coconut-free soy sauce/coconut aminos. I recommend making a batch of this and freezing it in an ice cube tray, giving you approximately 2 tbs of “coconut aminos/soy sauce” per ice cube to use whenever you need it!

Want other Paleo and AIP sheet pan recipes? Try one of these!

Honey Garlic Salmon Sheet Pan Meal (Paleo, AIP): A simple yet very flavorful weeknight dinner, this salmon sheet pan meal is easy to prep and quick to cook! Paleo and AIP friendly.

Bacon Ranch Chicken Sheet Pan Meal (Paleo, Whole30, AIP): A quick and easy, family-friendly weeknight dinner with tons of delicious flavor. Minimal prep and fast cleanup! Paleo, Whole30, and AIP friendly.

Sheet Pan Lime Shrimp Fajitas (Paleo, Whole30, AIP): In search of an easy, flavorful NIGHTSHADE-FREE sheet pan meal? This simple lime shrimp fajita dish is for you. All of the fun and flavor without the pain. Paleo, Whole30, and AIP friendly!

More Helpful AIP Resources in the Freebie Library

If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.

Overhead view of sheet pan with vegetables and shrimp

Sheet Pan Shrimp Fried Rice Recipe

If you make this easy shrimp sheet pan dinner, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingonpaleo!

Overhead view of top left corner of sheet pan with vegetables and shrimp

Sheet Pan Shrimp Fried Rice (Paleo, Whole30, AIP)

Servings: 4
With tender shrimp and lots of garlicky flavor, this SUPER QUICK and tasty sheet pan dinner can be thrown together and on your table within 20 minutes! It’s a tasty spin on the classic dish that uses cauliflower rice to keep it healthy!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

  • 3 tbsp Avocado Oil
  • 3 cloves Garlic (minced)
  • 1 tbsp fresh Ginger (minced or grated)
  • 2 tbsp Coconut Aminos
  • 3 cups Cauliflower Rice
  • 8 oz sliced Mushrooms
  • 2 stalks Celery (thinly sliced)
  • 1 large Carrot (shredded or finely diced)
  • 1 pound Shrimp (peeled and deveined)
  • 1 tsp Sea Salt
  • 2 Green Onions (thinly sliced)

Instructions
 

  • Preheat the oven to 450 F.
  • In a large bowl, whisk together the oil, garlic, ginger, and coconut aminos. Add the rest of the ingredients (except for the green onions) into the bowl and toss everything together.
  • Pour the mixture onto a baking sheet and spread evenly with a spatula.
  • Bake until the shrimp is cooked through, about 8-12 minutes.
  • Garnish with green onions and serve.
Course: Main
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, Autoimmune Paleo Protocol, autoimmune protocol, Seafood, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !

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