This Shrimp Fried Rice recipe can be prepared much faster than picking up takeout! It’s packed with juicy shrimp, veggies and plenty of flavor for a quick and easy weeknight dinner!

Wooden spoon digging into pan of shrimp fried rice

I’m a huge fan of shrimp. It’s delicious, and it cooks up super quickly, making it perfect for busy weeknights.

My air fryer shrimp is crisp and juicy and cooks up in just 8 minutes, which I love using as a topping for my favorite shrimp louie salad.

My grilled shrimp cooks up in about 6 minutes, and my shrimp ceviche doesn’t require any cooking at all!

This Shrimp Fried Rice is one of my favorite ways to prepare it. The meal cooks up in one pot, and it’s ready in 30 minutes or less.

It’s everything you love about takeout, only it’s a lot healthier. 🙂

Pan of shrimp fried rice with scallions

Why you’ll love this recipe:

  • This shrimp fried rice is packed with juicy shrimp, veggies, eggs and plenty of flavor.
  • It includes leftover rice, and takes minimal prep.
  • It’s made in one pot and it’s ready in less than 30 minutes.
  • It can be customized with your favorite protein and veggies, and can be made gluten-free with one simple swap.

Recipe ingredients

shrimp fried rice recipe ingredients

Ingredient notes

  • Shrimp. I love using fresh shrimp that’s been peeled and deveined as it saves me prep time. If using frozen, be sure to defrost the shrimp according to package instructions and blot dry before seasoning it.
  • Rice. Prep your rice up to 2 days in advance. White and brown rice are both great options.
  • Veggies. This recipe includes frozen peas and carrots and green onions, but they can be subbed for your favorite fresh or frozen veggies.
  • Soy sauce. I use reduced sodium to control the sodium content. Make this fried rice gluten-free by subbing the soy sauce with tamari or coconut aminos.
  • Oils. Sub the olive oil with your favorite oil. The sesame oil is optional, but it adds a ton of flavor and really makes this dish.

How to make this recipe

This shrimp fried rice recipe is extremely easy to make, and goes very quickly using frozen veggies and leftover rice.

Pro tip:  Use fresh peeled, deveined shrimp to save you prep time!  If using frozen, thaw completely and blot dry before cooking.

See the recipe card below for full instructions.

How to make shrimp fried rice
  1. Cook the shrimp until opaque, about 3-5 minutes.
  2. Cook the vegetables, then move aside and add the eggs. Scramble until soft and almost cooked through.
  3. Add the shrimp and rice to the pan along with the soy sauce and sesame oil, and cook until warmed through.
Shrimp fried rice in pan with linen alongside

FAQs

What does shrimp fried rice contain?

This shrimp fried rice includes oil, leftover rice, juicy shrimp, eggs, green onions and peas and carrots.

It’s flavored with aromatics like garlic and ginger, reduced sodium soy sauce, and a bit of sesame oil to take it over the top.

What soy sauce is best for fried rice?

I prefer using reduced sodium soy sauce to control the sodium, but it may be substitued with tamari or coconut aminos to make gluten-free fried rice.

What is the best rice for fried rice?

Cold, long grain white or brown rice is best for fried rice.

Recipe notes

  • Pro tip:  Use fresh peeled, deveined shrimp to save you prep time!  If using frozen, thaw completely and blot dry before cooking.
  • Use leftover rice or prep the rice 1-2 days in advance.
  • Freeze fresh ginger root and grate with a microplane zester peel and all!
  • Customize this recipe with your favorite protein and veggies.
  • Shrimp fried rice will keep in an air tight container in the refrigerator for up to 3 days.
Shrimp fried rice in a bowl

More easy dinner recipes you’ll love:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Wooden spoon digging into pan of shrimp fried rice

Shrimp Fried Rice Recipe

Shrimp Fried Rice is packed with juicy shrimp, veggies and egg for a flavorful, easy dinner! It includes a gluten-free option and it's ready in 30 minutes!
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Ingredients

  • 1 lb. shrimp peeled and deveined
  • salt and pepper, to taste
  • 3 tablespoons olive oil
  • 2 cups organic frozen peas and carrots
  • 2 green onions sliced thinly on the bias; set aside dark green scallions for garnish
  • 3 cloves garlic minced
  • 2 teaspoons freshly grated ginger see notes
  • 3 large eggs lightly beaten
  • 3 cups cold cooked rice white or brown
  • 3 tablespoons reduced sodium soy sauce sub with tamari or coconut aminos for gluten-free
  • 2 teaspoons sesame oil

Instructions 

  • Season the shrimp with salt and pepper, to taste. Heat the 3 tablespoons of olive oil in a large sauté pan over medium heat. Once sizzling, add the shrimp and cook, stirring occasionally until opaque, about 3-5 minutes. Using a slotted spoon, remove the shrimp from the pan and place in a bowl. Set aside.
    1 lb. shrimp, salt and pepper, to taste, 3 tablespoons olive oil
  • Add the peas and carrots, white and light green parts of the green onions, garlic and ginger and cook until warm, about 2 minutes.
    2 cups organic frozen peas and carrots, 2 green onions, 3 cloves garlic, 2 teaspoons freshly grated ginger
  • Move the vegetables to the side, then add the eggs and scramble them until soft and almost cooked through.
    3 large eggs
  • Add the shrimp back to the pan along with the rice, then pour the soy sauce and sesame oil over the top. Stir until combined and cook until the shrimp and rice are warm, about 1-2 minutes. Remove from heat and garnish with scallions. Serve and enjoy!
    3 cups cold cooked rice, 3 tablespoons reduced sodium soy sauce, 2 teaspoons sesame oil

Notes

  • Pro tip:  Use fresh peeled, deveined shrimp to save you prep time!  If using frozen, thaw completely and blot dry before cooking.
  • Use leftover rice or prep the rice 1-2 days in advance.
  • Freeze fresh ginger root and grate with a microplane zester peel and all!
  • Customize this recipe with your favorite protein and veggies.
  • Shrimp fried rice will keep in an air tight container in the refrigerator for up to 3 days.

Nutrition

Calories: 316kcal, Carbohydrates: 30g, Protein: 23g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 215mg, Sodium: 452mg, Potassium: 450mg, Fiber: 4g, Sugar: 0.3g, Vitamin A: 4607IU, Vitamin C: 6mg, Calcium: 93mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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