Homemade shrimp fried rice is better than takeout, and much more affordable! It’s quick, easy and delicious. This recipe comes together in just 25 minutes so you can get dinner on the table fast. Plus, it’s filled with lean protein and lots of veggies, making it a healthy option for your family.
Another nice thing about this shrimp fried rice recipe? It’s very flexible. You can use lots of different vegetables in your fried rice mixture, which means you can reduce food waste in your kitchen by utilizing the ingredients you’ve got on hand!
This super-fast shrimp fried rice meal come in really handy on weeknights, especially when I’ve already got leftover cooked rice in the fridge.
If you need some more speedy, one-pan meals be sure to check out my Shrimp And Sausage Vegetable Skillet, Chicken And Green Beans Skillet or my yummy Italian Sausage With Peppers And Onions! All of these meals are ready in 30 minutes or less.
Ingredients To Make Shrimp Fried Rice Recipe
- Large shrimp — You can use fresh or frozen shrimp, but be sure to let frozen shrimp thaw before use.
- Seasonings — Salt, black pepper and ground ginger.
- Oil — Sesame oil adds the best flavor to fried rice, you can also use avocado, canola oil, olive oil or even peanut oil if necessary.
- Onion — I generally use a white or yellow onion for my fried rice.
- Garlic — Peel and mince two fresh cloves, or use a jar of minced garlic to save a bit of time, if desired.
- Veggies — Frozen peas and carrots are my go-to, but any veggies will work!
- Eggs — Three large cage free eggs.
- Rice — Cooked white rice (leftover rice), or your favorite variety.
- Soy sauce — For this recipe you can use tamari, soy sauce, or coconut aminos. Tamari is very similar to soy sauce, but it’s gluten free. Coconut aminos also taste similar, but they’re both gluten-free and low-carb! You can also use low sodium soy sauce.
- Green onions — Fresh, chopped green onion adds a ton of delicious flavor to this dish.
Instructions to Make Shrimp Fried Rice
- Place thawed shrimp in a medium bowl and season well with salt and pepper.
- Measure sesame oil into a large skillet (you don’t need to use wok) on the stovetop and turn heat to medium-high.
- Allow oil a few minutes to heat up, then add shrimp. Sauté for 1-2 minutes, then flip shrimp over and cook for an additional 30 seconds until pink, opaque and tender. Be careful not to overcrowd the pan and work in batches if necessary!
- Set cooked shrimp aside.
- Now add your diced yellow onion, garlic and ginger to the same pan, sauté briefly. Next add frozen veggies and stir until warmed through.
- Crack eggs into a small bowl and whisk well.
Scramble and combine:
- Push veggies to one side of your pan and then scramble eggs in the open half.
- Once the eggs are nice and fluffy, add sauteed shrimp back to the pan along with cooked white rice, soy sauce and green onion slices! Stir and toss everything to combine.
Serve and enjoy!
- Plate your fried rice and enjoy.
- You can also portion this shrimp fried rice into meal-prep containers for easy lunches. If you want to try another Asian-inspired meal prep recipe, check out my egg roll in a bowl!
- To save yourself some time in the kitchen, I recommend purchasing shrimp that is already peeled and deveined so you don’t have to do it by hand.
- Both fresh and frozen shrimp will work for this recipe. Just be sure to thaw frozen shrimp before use.
- You can thaw shrimp by leaving it in the refrigerator overnight. However, you can also place it in a colander and rinse with cool water to quickly defrost.
- When cooking your shrimp, be careful not to overcrowd the pan as this will create a steaming effect. You can work in batches if necessary.
- Don’t overcook your shrimp, this will make them tough rather than supple and juicy. Shrimp cooks fast, it only needs to sauté for 1-2 minutes per side.
- Cold, leftover cooked rice (day-old rice) from the refrigerator will work best for this shrimp fried rice recipe. However, if you don’t have any rice ready to go, cook and spread on a baking sheet to cool off. If you don’t do this, your rice will retain too much moisture.
How To Store Leftovers
To Store: Allow leftovers to cool and place them in an airtight container. Refrigerate your shrimp fried rice for up to 3 to 4 days.
To Freeze: You can also freeze your leftover fried rice in a freezer-safe container or Ziploc bag for up to 3 months.
To Reheat: Thaw leftovers in the refrigerator overnight (if reheating from frozen). Reheat your shrimp fried rice in a pan on the stovetop or in the microwave until completely warmed through.
What To Serve With Shrimp Fried Rice
Shrimp fried rice is an excellent, well-rounded meal all on its own. But if your family is feeling extra hungry, I’ve got lots of yummy serving suggestions:
- Pair your fried rice with some juicy seared scallops! Mix them in or simply serve them on the side.
- Sweet potato tuna patties are a fantastic accompaniment. You can also make these mouthwatering salmon patties, both are super delicious.
- You can’t go wrong with bread! Dinner rolls and butter are a yummy side for this shrimp dish.
- Potatoes like these spicy baked sweet potato fries, or some air fryer potato wedges would be tasty.
- Serve rice as a side along with some oven baked salmon, garlic butter baked tilapia or Instant Pot Korean beef for loads of extra protein.
- Another way to add more protein? Simply fry an additional egg and place it atop your rice!
Use another type of rice: I generally use long grain white rice for this recipe, but you can use whatever variety you prefer! Jasmine rice, brown rice, or basmati rice would all be yummy. You can also make a lower-carb cauliflower fried rice!
Try different veggies: Anything will do! Red bell pepper, edamame, cauliflower, broccoli, asparagus, snow peas and more.
Switch up your protein: Not in the mood for shrimp? That’s okay! Substitute steak, bacon, ham, ground beef, chicken or pork. Or you can add bean sprouts for some vegetarian protein source.
- Large Skillet: A big skillet works best for fried rice as it spreads heat evenly and makes stirring and mixing a breeze.
- Mixing Bowl: For seasoning shrimp and it allows you to evenly coat them with flavor and ensures they marinate thoroughly.
- Chef Knife: Use to chop onion/garlic.
Frequently Asked Questions
I prefer using long grain white rice for this recipe, though you can use a different variety. For best results, cook the rice ahead of time and let it cool completely in the refrigerator.
Yes, as long as you use a gluten-free soy sauce, tamari sauce or coconut aminos! Regular soy sauce is not gluten free, so be sure you buy one that is specifically marked as gluten free if this is a concern for you. Tamari sauce is naturally gluten free, coconut aminos are both gluten free and soy free.
Absolutely! Looking for a good meatless-Monday recipe? Fried rice is a great option. Simply leave out the meat or make it with tofu.
Watch the Shrimp Fried Rice Web Story.
- 1 pound large shrimp peeled and deveined
- Salt and black pepper
- 2 teaspoons sesame oil
- ⅔ cup onion diced
- 2 cloves garlic minced
- ½ tablespoon ground ginger
- 1 ½ cups frozen peas and carrots
- 3 large eggs beaten
- 3 cups cooked rice
- 3 tablespoons soy sauce sub tamari sauce or coconut aminos
- ¼ cup green onions sliced
- Prepare the shrimp: In a medium bowl, generously season the shrimp with salt and pepper. Allow the shrimp to marinate, setting the bowl aside.
- Sear the shrimp: In a spacious skillet, heat sesame oil over medium-high heat until it shimmers. Place the shrimp in a single layer and cook for 1 to 2 minutes, then gently flip and cook for an additional 30 seconds. Cook until pink. Transfer the shrimp to a plate and set aside.
- Add the diced onion, garlic, and ground ginger, and stir-fry for a minute, until fragrant.
- Add the frozen carrots and peas directly from the freezer (no need to thaw), then stir-fry for 1 to 2 minutes until they are heated through.
- Slide the vegetables to one side of the pan. Pour beaten eggs into the open half of the pan, swiftly scrambling them until they achieve a soft, pillowy texture.
- Add the cooked rice, shrimp, soy sauce, and a bit of extra sesame oil, if desired. Stir-fry until the rice and shrimp are warmed through, about 2 minutes. Add green onion slices and mix everything well.
- Purchase peeled/deveined shrimp to save time in the kitchen.
- Fresh or frozen shrimp work for this recipe. Thaw frozen shrimp before use.
- Thaw shrimp by leaving it in the refrigerator overnight or place in a colander and rinse with cool water.
- When cooking shrimp, be careful not to overcrowd. Work in batches if needed.
- Don’t overcook shrimp, this will make them tough.
- Cold, leftover cooked rice from the refrigerator works best. If you don’t have any rice ready, cook and spread on a sheet to cool.
- Need it to be gluten free? Be sure you buy soy sauce marked “gluten free” or it will contain wheat. Note: tamari sauce is gluten free, coconut aminos are soy and gluten free.
- To store: Keep the shrimp fried rice in an airtight container for up to 3 to 4 days in the fridge.
- To reheat: You can reheat fried rice in the microwave or on the stovetop.
- To freeze: You can freeze fried rice in a freezer-safe container or bag for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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