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shrimp fried rice cups baked in a muffin tin

Shrimp Fried Rice Cups (Gluten-Free)

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5 from 1 review

Ditch the fork and make these perfectly portioned Shrimp Fried Rice Cups! Gluten-free and full of flavor, these rice cups are a cinch to make. Your family will be loving on these!

  • Total Time: 35 min
  • Yield: 6 1x


Units Scale
  • Nonstick cooking spray
  • 2 tablespoons canola oil
  • 1/2 red onion, finely chopped
  • 1 red or yellow pepper, finely chopped
  • 2 teaspoons grated fresh ginger
  • 1/2 cup frozen, shelled edamame (thawed)
  • 3 green scallions, sliced
  • 3 cups pre-cooked white rice
  • 8 ounces peeled and cleaned shrimp, cut into 1-inch pieces
  • 12 whole, cleaned shrimp, peeled
  • 1/4 cup tamari
  • 2 teaspoons sesame oil
  • 2 large eggs, beaten
  • 1/2 cup coconut flour
  • 1/8 teaspoon red pepper flakes

Garnishes and dipping:

  • scallions, finely chopped
  • sesame seeds
  • red pepper flakes
  • 1/4 cup tamari sauce for drizzling


  1. Spray a 12-cup muffin tin with cooking spray. Preheat oven to 400 degrees.
  2. In a heavy wok or skillet, heat the oil over medium-high heat and sauté the chopped onions, bell peppers, and ginger for approximately 5 minutes, until crisp tender. Stir in the edamame pods, transfer to a large bowl, and set aside to cool.
  3. To the bowl, mix in your cooked rice, tamari, sesame oil, eggs, coconut flour, red pepper flakes, and chopped shrimp. Stir until well-combined.
  4. Using a cookie scoop or tablespoon, spoon the fried rice mixture into each muffin cup to almost the top. Then, pat it down for a flat surface. Bake for 15 minutes and remove from the oven.
  5. Top each rice cup with one whole shrimp. Sprinkle with extra red pepper flakes if desired, and bake an additional 5 minutes.
  6. Remove from the oven and gently lift each cup out of the tin with a small rubber spatula. Sprinkle each rice cup with sesame seeds and chopped scallions.
  7. Serve with a side of tamari or soy sauce for drizzling.


  • Make it super easy and use frozen mixed veggies instead of chopping up fresh veggies.
  • I used frozen, shelled edamame, but traditionally, fried rice is made with frozen peas. Either one is fine!
  • This recipe is great even if you don't follow a gluten-free lifestyle. Just use regular soy sauce instead of tamari.
  • White rice is best, but you can use brown rice to keep it a bit healthier.
  • Again, you can use all-purpose flour as a substitute if you don't want this recipe to be gluten free.
  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 20
  • Category: Dinner
  • Method: Stove top / Oven
  • Cuisine: Asian Fusion
  • Diet: Gluten Free


  • Serving Size:
  • Calories: 300
  • Sugar: 2.8 g
  • Sodium: 1091.4 mg
  • Fat: 4.9 g
  • Carbohydrates: 36 g
  • Protein: 27.9 g
  • Cholesterol: 214.1 mg