Go Back
+ servings
overhead view of shrimp fried rice in a white skillet.

Shrimp Fried Rice

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. 
Course Main Course
Cuisine Asian
Keyword fried rice, fried rice recipe, shrimp fried rice
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 270kcal



  • 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. 


Serving: 1/4 | Calories: 270kcal | Carbohydrates: 36g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 729mg | Potassium: 369mg | Fiber: 3g | Sugar: 4g