Szechuan Shrimp Stir Fry with Fried Rice

Yesterday was Fat Tuesday and although I could have have done a Cajun-inspired shrimp and rice stir fry, I went in the Asian direction instead.

Szechuan Shrimp Stir Fry with Fried Rice (GF) - Packed with flavor, healthy & so easy to make! Who needs takeout when you can DIY in 15 minutes!

This dinner went from skillet to table in less than 15 minutes and was a one pot special. Gotta love a speedy weeknight meal. Or a speedy any night meal.

It also was a freezer and refrigerator drawer use what I have on-hand special.

Szechuan Shrimp Stir Fry with Fried Rice (GF) - Packed with flavor, healthy & so easy to make! Who needs takeout when you can DIY in 15 minutes!

I used shrimp from the freezer that I thawed, an assortment of vegetables, some of which were fresh, some were previously frozen, doused it all in Szechuan sauce and a drizzle of oil.

That’s it and then I sauteed it for 5 minutes.

Szechuan Shrimp Stir Fry with Fried Rice (GF) - Packed with flavor, healthy & so easy to make! Who needs takeout when you can DIY in 15 minutes!

I portioned the food onto plates, put previously cooked rice into the same skillet, Szechuan sauce remnants and all, cracked an egg and stirred, and the fried rice was done in a hot second.

Szechuan Shrimp Stir Fry with Fried Rice (GF) - Packed with flavor, healthy & so easy to make! Who needs takeout when you can DIY in 15 minutes!

The family was in such a rush to eat, I didn’t take rice pictures so use your imagination. It’s rice.

The star of the meal was the meat and potatoes the shrimp and veggies, and it received rave reviews.

Szechuan Shrimp Stir Fry with Fried Rice (GF) - Packed with flavor, healthy & so easy to make! Who needs takeout when you can DIY in 15 minutes!

Skylar loved it and chugged about 16 ounces of water throughout the meal and told me how spicy it was, but how good it was.

Szechuan Shrimp Stir Fry with Fried Rice (GF) - Packed with flavor, healthy & so easy to make! Who needs takeout when you can DIY in 15 minutes!

I think the Szechuan sauce has a little ka-ka kick. Scott said that it was spicy but not ridiculously so.

Szechuan Shrimp Stir Fry with Fried Rice (GF) - Packed with flavor, healthy & so easy to make! Who needs takeout when you can DIY in 15 minutes!

Then again, my idea of spicy and yours may differ since I can eat Hot Pepper Jelly with jalepeno peppers and serano chiles by the spoonful.


Szechuan Shrimp Stir Fry with Fried Rice (GF) - Packed with flavor, healthy & so easy to make! Who needs takeout when you can DIY in 15 minutes!

Szechuan Shrimp Stir Fry with Fried Rice (GF) - Packed with flavor, healthy & so easy to make! Who needs takeout when you can DIY in 15 minutes!

Print Recipe

Szechuan Shrimp Stir Fry with Fried Rice (Gluten-Free)

A fast, easy, and healthy dish that's full of robust flavors and packs a punch from the Szechuan sauce. The vegetables stay a bit crispy and crunchy and the rice rounds out this satisfying meal. Who needs takeout when you can DIY in 15 minutes!

Yield: serves 2

Prep Time: 5 minutes

Cook Time: about 10 minutes

Total Time: about 15 minutes


Shrimp and Vegetables

1 dozen medium shrimp, cleaned

3 to 4 cups mixed vegetables (broccoli, red pepper, green pepper, carrots, green beans, peapods, sugar snap peas, water chestnuts, mushrooms, baby corn, asparagus, etc.)

2/3 cup Szechuan sauce (use Szechuan sauce that's an appropriate heat level for your taste)

2 tablespoons olive oil (or sesame, peanut, or canola oil)

Fried Rice

1 to 2 cups cooked rice (cook rice according to directions or use previously cooked, leftover rice, or bagged rice like Uncle Ben's Ready Rice)

1 to 2 tablespoons olive oil (or sesame, peanut, or canola oil)

1 egg

1/2 cup diced vegetables, optional (carrots, peas, water chestnuts, mushrooms, peppers, bean sprouts, same vegetables used in stir fry, etc.)


  1. Shrimp and Vegetables - Combine all ingredients in a wok or large skillet and cook for 4 to 6 minutes or until shrimp are done (opaque) and vegetables are tender. Remove from heat and place food on plates.
  2. Fried Rice - Drizzle wok or skillet with oil (it's okay and preferable if there is leftover Szechuan sauce remnants in the skillet for flavor) add the rice, vegetables, crack the egg and stir.
  3. Cook for 3 to 5 minutes or until egg is done and the rice has begun to brown a bit. Serve immediately. Food is best warm and fresh but leftovers will keep airtight in the fridge for up to 2 days.

Related Recipes

Caribbean Coconut Rice with Garbanzos & Veggies (vegan, GF)

Mango Balsamic Rice, Beans, & Mixed Vegetables (vegan, GF)

Caribbean Citrus & Veggie Stir Fry (vegan, GF)

Apple Glazed Vegetable & Edamame Stir Fry (vegan, GF)


  1. The stir fry looks great, lots of veggies and color. I used to adore shrimp in my non vegan days, but now the smells of it cooking does nothing for me. Too bad on the shellfish allergy, I’ve heard it’s common to develop later in life, what a PITA!

    I’m a fan of lots of spice, make it hot and kicky! :-)

  2. I never used to like spicy until about this past year or so. These days hot sauce goes on just about everything and I love love love it. Also been purchasing hot salsa instead of mild and I even made spicy chocolate coconut butter yesterday mmmm! This looks like a typical weeknight dinner for me!

  3. BEAUTIFUL stir fry!!! I want! I love stir fry. Its my favorite go to meal. Easy to switch up, easy to use what you have on hand. I think I’m a medium gal

  4. This sounds wonderful! For me stir fry is no good unless you spend half the dinner with the sniffles and sweating. :-)

    That stinks about the allergy. I can’t imagine having something you love suddenly make you so ill.

  5. How did you know that I needed a good stirfry recipe? And another lovely photo of your pepper jelly:) I just bought a giant bag of Lundberg Sweet Brown Rice and can’t wait to make the fried rice too.

  6. I think it’s going to be stir fry for dinner tonight actually. I love spice. The hotter, the better.

  7. I love stir-fries for the exact same reasons :) And, because I live for veggies ;)
    Also I love hot and spicy food, though I have to say I just overdid it with my dinner. A whole chilli including the seeds PLUS cayenne pepper in a 1-person-dish is a bit too much…

  8. I love stir fries too, we have them quite often because they’re so quick and perfect when we come home late from work. I love spicy too but have to tone it down a bit for my boyfriend!

  9. I used to love stir fries, but I haven’t been able to find a good sauce. My tongue is a total wimp and the slightest heat takes away all taste and just leads to a burnt tongue for me. I have tried out different dressings and sauces, but I just can’t find one that’s really good to me. I just need to experiment some more!

  10. I like a bit of spice but no tongue burning round here please!!!!

  11. Oh my goodness that looks delicious!


  12. I’m seeing shrimp all across the blogosphere. I think it’s a sign. I’ll be making some soon too! Great recipe!

  13. This looks fantastic! I love a good stirfy…especially with shrimp!

  14. This is my kind of stir-fry. I love these flavors and shrimp? YES, please!

  15. Loooooooooove stir fries!!! Water chestnuts and baby corn are my favourite thing to put in them. I can handle a good amount of spice … I like spicy!

  16. This. Looks. Amazing.

    So your head didn’t fall off this time?!

  17. Who doesn’t love a quick and easy stir fry! This looks saucy and full of flavor, great go to recipe!

  18. That apple-glazed stir fry looks so good! Well, they all look good, but that one especially!

  19. Such a vibrant, colorful stir fry! I am a seafood fan so would definitely make it with shrimp or any other shellfish. I have developed a taste for moderately spicy food but I don’t like a burn that lingers. I feel the same about the sodium content in commercial sauces and prefer to make my own.

  20. I love your blog… I often follow without making any noise… but it’s funny, my daddy and his twin, and one of his nieces all just developed a shellfish allergy in the past year. they are all 40+, but still… it seems a bit young, and a weird sensation that you would actually develop something like that in life.

  21. Your stirfry looks delicious! I love that you put it iin a jar, to cute! I think I’ll make one this week! The problem is I like it spicy and my family likes it dull. Boring!!!

  22. Sorry to hear you can’t eat shrimp anymore! I LOVE stir fries! Anything that has all the needed food groups in one dish is something I am a huge fan of!

  23. Given my post today, you could say I like sauce and spicy. Actually, I put hot sauce on EVERYTHING. Including salad. I always have several bottles on hand – a mexican version, asian version, sweet and hot version….you get it. my mom got me a four flavor pack of this brand of hot sauce called “Ass Kicckin” hot sauce for x-mas. Just finished roasted garlic and next up is wasabi. Seriously genius. Wasabi and hot sauce.

    And I just discovered my love of shrimp + I make stir fries like this daily = Must find szechwan sauce. Or make it, probably. That sodium is too much for me too.

  24. That looks amazing!! I love Asian flavors and shellfish. I’d be devastated if I couldn’t eat shellfish anymore. But the way my list of can’t have foods keeps mounting, it wouldn’t be a surprise at this point. Hopefully I can keep them in the menu for awhile.

    Ever hear of 7 year allergies? Wonder if there’s any truth to it. Our cells are renewed after 10 years, so who knows. Science, please help us. :)

    • That’s weird, your comment ended up in spam. Unspammed. I’ve heard of 7 year allergies so by that logic, I should be about in the clear on shellfish but I’m too scared to try it out! I do miss shrimp and crab dip and lobster tails…so much!

    • You know, I have been wondering if that’s happening!! I noticed that I was leaving comments on blogs and they weren’t showing up after I submitted. I thought it was a fluke! Ugh. I have to figure out why this is happening. Thanks for confirming my suspicion. xo

    • I had it happen to me last year after I moved from Blogger to WP…I was fine for about a month and then randomly on about 10 blogs I NEVER had issues with, they went into spam. I emailed the blogger’s of those sites and sure enough, they were in their spam. Once they “cleared” me, I was generally fine. I even wrote to Askimet asking if there was something I could do. They replied to me as if I was speaking in foreign tongue. LMK if you find a legit fix.

  25. I LOVE speedy weeknight meals! This looks incredible Averie :)

  26. LOVE spicy stuff. To the point that I wonder if I have dull taste buds because I can withstand a lot of heat…

  27. You gotta love stir fries, whipped up with what you have on hand in the fridge!! So tasty!

  28. Looks delicious! My other half would appreciate this very much, but not tonight as I have your Caribbean Coconut Rice with Garbanzos & Veggies planned ;-)

    • So happy you’re trying the Caribbean Coconut Rice with Garbanzos & Veggies…keep me posted!

    • Made it tonight (the Caribbean Coconut Rice) and it was outstanding! What a fantastic recipe! I used a Piri Piri Spice Mix that I had sitting in the cupboard- no idea what it actually is, but it sounded exotic enough ;-) – but apart from that I followed your recipe exactly. We both LOVED it and I am sure that it will become one of those dishes that I will make again and again; definitely a new favourite! I am almost embarrassed to admit that we polished off the whole pan, erm, yes, just between the two of us ;-) So delicious, yet so easy to make! Thanks for another fab recipe, Averie! xxx

    • So happy to hear you have a new face and glad you ate the whole pan…good for you!

  29. Radomly developing food allergies are scary!

  30. I am, in fact, a queen of stir-fries because they are so easy. Last night’s side dish was stir-fried cabbage with TJ’s “Island Teriyaki” sauce.

    I took a few cooking classes pre-kid, and one of the attendees had had the same allergic reaction to shrimp as an adult. In the emergency room, they asked her what she’d eaten in the last few hours, and it was shrimp, peanuts, chocolate, and strawberries. The doctor said “okay, 4 of the most allergic items ever…”

  31. Looks so great and easy using things that everyone probably has in their freezer!

  32. This stir-fry looks soooo good! I can’t wait to give it a try! :)

  33. You can’t beat a 15 minute meal!!

  34. It still counts as a stir fry in my oipnion, as you clearly stir fried the veggies. I also cook rice separately, usually in my trusty, adorable rice cooker. That dinner looks really yummy, I must try that BBQ tofu.On most days I pack leftovers for next day’s lunch, thank goodness my workplace has a kitchen, complete with a fridge, freezer, and microwave. Of course I need to make a huge batch of dinner, or else there won’t be any leftovers after my BF is finished.

  35. I feel for you, with the allergy. I suddenly became deathly allergic to bananas. I now look at fruit salads and baked breads with the upmost skepticism. I too have ate them my whole life and then suddenly one day swelled up like a blowfish. Thanks for the recipe I will have to try.

    • Wow…you are one of very few people who truly understands the phenomenon of sudden allergy. You have an anaphalatic allergy to the latex family it sounds like. Bananas, mangoes, kiwi, rubber gloves..they all run in the same family. Although I am not *as allergic* to crab or other shellfish as I am to shrimp, I still get really itchy and funny feeling in the presence of any of them. I feel for you with your allergy/allergies!

  36. Yes, Averie I have a wicked shrimp allergy also. Usually, I wear gloves to handle them but can eat them. Got a few bad ones this week from a “gourmet” place. Ended up with a rash like a raspberry all over. When that got done, joint pain and swollen hands and ankles. Since then I have read about shrimp. If people would read about them, they’d probably never eat them again. Victims of industrial fishing.

  37. Hi there, I’m thrilled to try this recipe but my partner and I can’t do too spicy. Do you have a good substitute for the Szechuan or a way to turn it down?

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  39. I’m making this tonight, but I think I’m going to the vegetables a little before I add the shrimp because I hate overdone shrimp. I’m not sure the broccoli and green beans will take the same time as the shrimp.

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