Easy Better-Than-Takeout Shrimp Fried Rice

One of the most popular posts on my site the past year 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.

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!!

It’s 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.

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!!

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.

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!!

The shrimp is tender and juicy. 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.

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

This is an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout; it’s healthier and not greasy. 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. The shrimp is tender and juicy. I use fresh shrimp but you can use frozen shrimp that’s already been cooked. 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.

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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

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125 comments on “Easy Better-Than-Takeout Shrimp Fried Rice”

  1. I’d never made fried rice, discovered this after a search and it worked out beautifully!

    Rating: 5
  2. This was fantastic, definitely a keeper, thank you so much!

    Rating: 5
  3. I’ve made this numerous times. There were times that I added the shrimp and chicken. My fiancé only likes fried rice from fried rice from one restaurant that is 1 1/2 hours away from us, but when I made this he wants me to make it at least 2-3 times a month. Thanks

    Rating: 5
  4. Thank you so much Averie! My kids loved this rice! Look forward to trying more of your great recipes. :)

    Rating: 5
  5. I’ve tried many fried rice recipes and have tried my own hand at it, after watching cooks at a Japanese restaurant but this is by far the BEST fried rice recipe I have ever tried. Super easy to make and tasted fantastic! The fam and I LOVED it. I’ll be keeping this and searching your other recipes too! Great job and thank you!

  6. Made this tonight for dinner. It was seriously yummy. Thanks for the recipe.

    Rating: 5
  7. I made this recipe for dinner, we enjoyed it. Will be making again. Thanks

    Rating: 5
  8. My entire family loves this recipe. Shrimp fried rice is SO GOOD!

    Rating: 5
  9. I wanted to try something different with shrimp and did a Google search for shrimp fried rice and this one came up. I can honestly say that it was easy. The supermarket was out of scalluons ( go figure) but I used a chopped white onion instead. My husband and I loved it. I did use one package of brown whole grain rice and one package of white Jasmine Basmati rice (both instant). It was delicious. I did season my shrimp for more flavoring. Will try this with chicken next time. Will try more receipes as well. Quick, easy and tastt.

    Rating: 5
  10. Excellent dish! Just the right amount of all the ingredients for an easy and flavorful dish. This one is a keeper!

    Rating: 5
  11. Omg I just made it and my whole family loved it! Next time I’ll add a bit of cayenne pepper or something because my husband is African and has gotten me so use to spicy food lol! But thanks so much 💕

    Rating: 5
  12. Amazing recipe, thank you!

    Rating: 5
  13. I have made this recipe 4 times 😋 Twice with shrimp that needed to be cooked and twice with precooked shrimp. Both were good but I really prefer the additional flavor when using uncooked shrimp. Just recently I started using fresh grated ginger and Wow did it bring this up a notch!
    My family is all smiles when I make this for dinner 😉

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