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!!
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Best Ever Shrimp Fried Rice Recipe
One of the most popular posts on my site for the past few years has been my 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.
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
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Shrimp Fried Rice
Making better-than-takeout fried rice with shrimp is quick and easy! Here are the basic recipe steps:
- To a large non-stick skillet, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through.
- Remove the shrimp with a slotted spoon and place on a plate; set aside.
- Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic, ginger, and cook until fragrant.
- Push the vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble.
- Add the shrimp, rice, and green onions to the pan. Evenly drizzle with soy sauce and stir to combine.
- Cook just until the shrimp are reheated.
Recipe Tips
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 and add it to the pan at the very end of the cook time.
Storage Instructions
Since this homemade fried rice is made with shrimp, I recommend eating it immediately. Shrimp doesn’t reheat well in my opinion (it often becomes rubbery and dries out).
However, if you wind up with leftovers you can refrigerate them in an airtight container for up to 5 days. Enjoy the fried rice cold, or reheat it in a lightly oiled skillet. Avoid the microwave if possible because that will turn the shrimp rubbery.
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Easy Better-Than-Takeout Shrimp Fried Rice
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
- ½ cup corn, I use frozen straight from the freezer
- 2 to 3 garlic cloves, finely minced or pressed
- ½ 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
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Instructions
- 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.
- Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic, ginger, and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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I just tried the shrimp fried rice and it was so easy and yummy! And it took almost no prep time which I LOVE. Thank you!
Glad it was delish, fast, and almost no prep for you – I love that part too :)
If I use the precooked rice packets would I cook them right before adding to the skillet or better to cook ahead of time so it’s more like “leftover?”
Thanks!
I just do it literally right when I need them, but you can experiment with further in advance if you like. Personally that sounds like too much planning for me :)
Leftover rice works better. It separates the rice better from itself and from the other ingredients so it doesn’t get gloopy
How do I share this recipe with a friend via email?
I would send her the link to my website.
Omg this was awesome and seriously easy! Thank you for helping us get out of our normal dinner funk!
Thanks for trying the recipe and I’m glad it came out great for you and got you out of the dinner funk!
Tried the shrimp fried rice. Did some improv but it was really good. No left overs
Thanks for trying the recipe and I’m glad it came out great for you!
Another great recipe! I really enjoy how healthy you make these. I used brown rice and added more veggies.
Thank you!
Could I use canned peas/corn/carrots? It’s all I have but I really want this!
I’m sure they will be fine.
Yum! Looks so delicious!!!!
I’ve been anxious to try this because we loved your chicken fried rice and a friend just gave me some ramps yesterday. I’ve never had them but was excited to use them tonight. The shrimp version is just as delicious and since we love them both, a combination of the two might be fun in the near future!
Glad you tried the shrimp version and loved it! And yes a chicken/shrimp combo would be great!
Jordan loves shrimp, I bet this would get her to eat rice, lol!
Lol that’s right…she won’t eat rice! I forgot what you’re dealing with!
Nomnomnom! This recipe looks amazing. I want to try it!
Sort of made this tonight. I had chicken, leftover roasted cauliflower, leftover roasted mushroom caps…added corn and matchstick carrots (from a bag). The sauce and the aromatics were the same tho’. It was awesome even with my random ingredients!! Thanks much saved my night!
Thanks for trying the recipe and glad it came out great for you! The random ingredients sometimes are the BEST! I love roasted cauli and mushrooms, I bet it was excellent!
hey girl- this looks amazing! yummy!
Thank you!
Looks pretty amazing!!!
Thanks!
MMMMmmmmmmmm! Okay, yes I want some!
I know we’ll love this as much as the chicken version and I’m anxious to try it!
Awesome! Keep me posted and let me know what you think!