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!!

MY OTHER RECIPES

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

  1. this was the best take out fried rice ever. …my husband loved it i added scallops along with shrimp and it was a rave never again will i order fried rice unless its day after christmas thanks again for the recipe!!!

    Rating: 5
  2. Delicious! This was mine and my husband’s first attempt at fried rice. We’re so glad we found this recipe! Juicy, filling and full of flavor. We just finished eating and I’m already looking forward to leftovers tomorrow.

    Rating: 5
  3. This was so good! First time making fried rice and it got rave reviews. I had leftover corn on cob so just cut it off the cob and used that with the frozen peas and carrots. It’s a new favorite for our family. I’ll try the chicken version next. Thanks for the clear directions and great recipe.

    Rating: 5
  4. This was a good recipe, Easy and adaptable. It uses ingredients I already have in my pantry , and you can use any type of meat you have available.

  5. Great, easy recipe! I didn’t have any frozen corn or carrots on hand so I just used the peas and diced up some zucchini and mushrooms I had in the fridge. I willdefinitely be making this again and am sending recipe to both of my daughters!Any suggestions on changes if I use chicken instead or will it work fine?

    Rating: 5
  6. I have made the Shrimp Fried rice nearly to the exact recipe several times. It is exquisite. I use ginger paste instead of fresh ginger. Last time I ran out of white Jasmati rice and used 1/2 cup of that and 1/2 cup Royal blend whole grain (split the cooking time between the two- turned out great). Tonight I’m using leftover pork chops, diced, and the whole grain rice but will still follow the base recipe. My household Loves this dish and it’s so easy. Also, I made this for a Paleo family and used refined coconut oil instead of veg. Please note- coconut oil cooks hotter and seemed to absorb more so I had to add extra at the end. This recipe Rocks and I never have leftovers in this house!

    Rating: 5
  7. Seriously amazing and so easy!!

    Rating: 5
  8. Can u use instant white rice or does it have to be regular white rice. And I have made this before! It was gooood. We like food like this. I just couldn’t remember which rice would b better.

    Rating: 5
  9. What is the calories and sodium and protein on this dish

  10. Very delicious! First time I have made Chinese food and it came out perfectly. Thanks for posting.

    Rating: 5
  11. Easy peasy & delish!!

    Rating: 5
  12. This was so easy and delicious. I just used peas and corn as that is what I had. The only thing I did differently is that I used fresh ginger. Fresh ginger is a little more intense but I like the taste of ginger in my Chinese food

    Rating: 5
  13. This recipe is, in a few words, SIMPLE and DELICIOUS! I didn’t have the time to cook the rice a day in advance, so I cooked it on the day I made the recipe, froze it for about twenty minutes, then proceeded with the rest of the recipe. It was an instant hit for us! To make things even better, it uses staple ingredients that we have on hand. Averie, thank you for sharing such an easy, delectable, recipe with us!!!

    Rating: 5
  14. Loved it! Turned out great!

    Rating: 5

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