Easy Better-Than-Takeout Shrimp Fried Rice

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Easy Better-Than-Takeout Shrimp Fried Rice — One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

Easy Better-Than-Takeout Shrimp Fried Rice - One-skillet, ready in 20 minutes, and you'll never takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

Best Ever Shrimp Fried Rice Recipe 

One of the most popular posts on my site for the past few years has been my Easy Better-Than-Takeout Chicken Fried Rice recipe.

There’s even a video in that post to show you exactly how to make it and you’re basically recreating that recipe but with shrimp.

This is an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout.

It’s healthier, not greasy, and you’re going to love it.

There’s garlic, ginger, green onions, sesame oil, and soy sauce for layers of flavor while peas, carrots, corn, and bits of egg add texture. It’s a perfect weeknight meal when you’re in a rush want a break from the usual chicken dinner.

Easy Better-Than-Takeout Shrimp Fried Rice - One-skillet, ready in 20 minutes, and you'll never takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

Shrimp Fried Rice Ingredients 

For this easy homemade shrimp fried rice recipe, you’ll need: 

  • Sesame oil
  • Vegetable oil
  • Fresh shrimp
  • Frozen peas and carrots
  • Frozen corn
  • Garlic
  • Ground ginger
  • Eggs
  • Cooked rice
  • Green onions 
  • Low-sodium soy sauce
  • Salt and pepper 

Easy Better-Than-Takeout Shrimp Fried Rice - One-skillet, ready in 20 minutes, and you'll never takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

How to Make Shrimp Fried Rice

Making fried rice with shrimp is quick and easy. Here are the basic steps: 

  1. To a large non-stick skillet, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through.
  2. Remove the shrimp with a slotted spoon and place on a plate; set aside.
  3. Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  4. Add the garlic, ginger, and cook until fragrant.
  5. Push the vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble.
  6. Add the shrimp, rice, and green onions to the pan. Evenly drizzle with soy sauce and stir to combine.
  7. Cook just until the shrimp are reheated.

Easy Better-Than-Takeout Shrimp Fried Rice - One-skillet, ready in 20 minutes, and you'll never takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

Tips for the Best Shrimp Fried Rice

To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm! I don’t even bother thawing the frozen peas, carrots, and corn that’s mixed into the rice.

Feel free to add edamame, bean sprouts, mushrooms or whatever floats your fried rice boat.

I use fresh shrimp from the butcher because I think it has the best flavor, but if you’re in an ultimate hurry you can use frozen shrimp that’s already been cooked and all you have to do is thaw it.

Three picture collage of shrimp fried rice with graphic title

Easy Better-Than-Takeout Shrimp Fried Rice — One-skillet, ready in 20 minutes, and you'll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

Easy Better-Than-Takeout Shrimp Fried Rice

One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

Ingredients:

  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • 1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
  • 1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
  • 1/2 cup corn (I use frozen straight from the freezer)
  • 2 to 3 garlic cloves, finely minced or pressed
  • 1/2 teaspoon ground ginger
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
  • 2 to 3 green onions, trimmed and sliced into thin rounds
  • 3 to 4 tablespoons low-sodium soy sauce
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste

Directions:

  1. To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
  2. Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  3. Add the garlic, ginger, and cook for 1 minute, stir intermittently.
  4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  5. Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Adapted from Easy Better-Than-Takeout Chicken Fried Rice

More Easy Fried Rice Recipes: 

Easy Better-Than-Takeout Chicken Fried Rice — One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!

Easy Better-Than-Takeout Chicken Fried Rice - One-skillet, ready in 20 minutes, and you'll never want takeout again after tasting how good homemade is!! Way more flavor, not greasy, and loads of juicy chicken!!

15-Minute Sheet Pan Fried Rice (with Chicken) — Easy HEALTHIER “fried rice” that’s actually baked and not fried!! Full of authentic flavor and ready faster than you can call for takeout!! Perfect for busy weeknights and a family FAVORITE!!

Skinny Chicken Fried Cauliflower Rice – Even people who don’t like cauliflower will be amazed at how authentic and DELICIOUS this SKINNY version of chicken fried rice tastes!! Easy, ready in 15 minutes, and so much HEALTHIER than calling for takeout!!

Skinny Chicken Fried Cauliflower Rice - Even people who don't like cauliflower will be amazed at how authentic and DELICIOUS this SKINNY version of chicken fried rice tastes!! Easy, ready in 15 minutes, and so much HEALTHIER than calling for takeout!!

Hawaiian Pineapple Shrimp Fried Rice — A Hawaiian-inspired shrimp fried rice recipe that’s EASY, ready in minutes, and has so much authentic flavor!! A family favorite that’s better than takeout!!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. I’ve made this probably five or six times! It’s delicious, I have it saved in my bookmarks. I really haven’t changed anything but I love eggs so I think maybe next time I’ll take the veggies out of the pan and cook twice the eggs on there and then add everything back in. Also I need to remember to maybe heat up the rice before adding to the pan. I use rice that I cook the day before so I forget every time to heat it up first. Anyway, five stars! 

    Rating: 5
    1. Thanks for the 5 star review and I’m glad it has become a favorite for you and you’ve made it many times!

  2. I found this recipe last year, my husband loves so it has been a regular on our menu since. I love that it’s easy and delicious!

    Rating: 5
    1. Thanks for the 5 star review and I’m glad this has been a regular on your menu for awhile now and your husband loves it!

  3. Absolutely delicious! Great flavor, quick and easy! I am so grateful to have come across this recipe. I’m printing it and adding it to my rotation of meals. Thank you!

    Rating: 5
    1. I am very excited to have the recipe to make at home to enjoy cooking and eating some. Thanks for the recipe again and I will enjoy 😉. Judy m Nathan

      Rating: 5
  4. This is my go-to shrimp fried rice recipe and love it every time. I like to add some hot chili sauce after serving for some heat.

    Rating: 5
  5. This meal was absolutely scrumptious. The meal was very flavorful and easy to make. Instead of using 4 cups of rice, I used 2 cups. I kept the same measurements for the spices that were added.The sesame oil was put on the rice, when everything was mixed together. I did not see the instructions for the sesame oil.

    Rating: 5
    1. At the beginning before you cook the shrimp you are supposed to add both oils to the pan, the sesame and the vegetable oil together. 

  6. I made the recipe as written except substituted frozen diced sweet potato for the carrots, and it was still wonderful. I live alone, so I kept leftovers in the refrigerator for a couple of days trying various additional flavors with it, and my favorite was Thai sweet chili sauce. It was wonderful cold from the refrigerator and reheated gently in the microwave. I used ginger paste from a tube and minced garlic from a jar, no problem, plus I didn’t cook shrimp, but used frozen cooked shrimp. I like to get small shrimp so they are bite-sized and soak and strain them a couple of times to get the extra salt out. With rice already cooked, so simple, quick, easy, and delicious. I’m going to put this in my regular recipe rotation.

    Rating: 5
    1. Thanks for the 5 star review and I’m glad you were able to enjoy the leftovers and doctor them up. I love Thai sweet chili sauce, use it all the time!

    1. Yes cook it according to the package directions I believe it’s 90 seconds on most standard sized packets of rice. Then add it to your skillet.

  7. So SO SOOO good!! Like others, I added a bit more seasonings, however I also added thinly sliced celery and mushrooms and used 4 eggs to compensate for the  4 cups of rice. My 97 year old father in law agrees with the title! Thanks for a new recipe to add to the Monday lunch rotation!

    Rating: 5
    1. Thanks for the 5 star review and I am glad that this will be going into your rotation and that your 97 yr old FIL agrees!

  8. Delicious! I made this with reduced quantities since it was just for me, with the exception of the garlic and ginger. I hate frozen carrots, so didn’t add them. This is a really lovely dish!

    Rating: 5
  9. Quick, easy and delicious. Now I have the ingredients on hand, so the next time I make it I’ll just need to get the shrimp and whatever vegetables I want to add.  Going to try with broccoli and mushrooms next. 

    Rating: 5
    1. Thanks for the 5 star review and glad you will make it again and try it with broccoli and mushrooms.

    1. Thanks for the 5 star review and glad it was delicious! Just double every single thing in the recipe. It will take a bit longer to cook through, but not double the time, if you’re doubling the ingredients. Use a bigger skillet if possible, too.

  10. This was outstanding and very easy to make. I may never buy store made fried rice again. I added water chestnuts and baby corn because I had some leftover and it was perfect.

    Rating: 5
    1. Thanks for the 5 star review and glad you may never need to buy fried rice again! Great idea on the water chestnuts and baby corn you had on hand, too!

  11. Absolutely delicious! Thank you for sharing this, it definitely came in clutch when we’re struggling to find a quick, simple alternative to takeout

    Rating: 5
  12. I love this recipe! So easy and very delicious. My kids beg for me to make this every week. Thank you!

    Rating: 5
  13. Best recipe I found for shrimp fried rice. It’s my go to meal and 100% recommend making. 

    Rating: 5
    1. Thanks for the 5 star review and I am glad this is the best recipe you’ve found for shrimp fried rice!

  14. Hi I’m making this tonight. How much uncooked rice do you use to get 4 cups of cooked rice? Thanks!

  15. I tried this recipe for the first time and it was very delicious.  I had to use more soy sauce to cost the rice and to add more flavor.  Topped with a little more sesame oil and added yum yum sauce and oooh very delicious.

    Rating: 5
  16. Delicious and easy! My kids loved it!!!!! Question, is the 1/2 tsp “ground ginger” fresh minced ginger or ginger powder? Thanks for this crowd pleaser dinner!

    Rating: 5
    1. Thanks for the 5 star review and glad it was great and the kids loved it!

      I use dried ginger because I don’t tend to keep fresh on hand but you could use either. Use more like 1 tsp rather than 1/2 tsp if you’re using fresh as opposed to dried.

      1. Thank you! I made it for a second night  in a row!!!  All 3 of my boys begged me to make it again. Hubby too! Thanks again :)

        Rating: 5
      2. Glad that this is such a hit with your boys that you made it two nights in a row, that’s fantastic!

  17. Super easy and tasty. I love that the recipe gave me permission to go wild with the veggies–I added red cabbage, edamame, carrots, peas, and corn and it was delicious.

    Rating: 5
    1. Thanks for the 5 star review and glad that you went wild with the veggies – you are mind kind of cook and I would have done the same!

  18. Wanted to try a different Shrimp dish, and this 5-star recipe was on top!!With all ingredients on hand, I prepared this Shrimp Fried Rice today (early & easy preparation)…Used frozen peas & carrots, stirred in canned corn.. Everything came together with a fragrance that was delightful… when the garlic & ginger was added..Overall, this is a dish I’ll make again & again!!Taking some over to my Mom’s 😁BTW.. I used 1/2 of the 4 cups of rice.. That was a lot.. TFS your Recipe, Averie!!

    Rating: 5
    1. Thanks for the 5 star review and glad this was a hit for you and that you are sharing with you mom, too. How nice!

  19. So glad I found this. My grandson’s birthday is today and he wanted to go to a Hibachi restaurant. There will be about 8 of us eating so I hope doubling the recipe will work. I will probably add chicken breast as well. Maybe one skillet with Shrimp and one with chicken. I will probably leave out the corn too.

  20. Made this tonight and it truly is better than take out. I do not like carrots so just used the peas and corn! Will definitely make this again and will try the other recipes too! Thank you for posting!

    Rating: 5
    1. Thanks for the 5 star review and glad this was a dinner winner for you tonight and you’ll check out my other recipes too!

  21. OMG! This is 20x’s better than any takeout I’ve ever had. Super easy and quick. I will definitely be making again 

    Rating: 5
    1. Thanks for the 5 star review and glad it’s way better than takeout for you and you’ll make it again!