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 white rice – I love Basmati rice or Jasmine rice, but any rice will work. For the best results, use day old 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 veggies, 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 toss to combine.
- Cook just until the shrimp are reheated. Transfer to a bowl, and enjoy!
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.
Easy Better-Than-Takeout Shrimp Fried Rice
Equipment
- 1 Large, Non-Stick Skillet
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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!
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!
Beef Fried Rice — This better-than-takeout beef fried rice is EASY, ready in 20 MINUTES, and made in ONE skillet! Everyone loves the big juicy strips of steak and perfectly fried rice that’s speckled with bits of onions, peas, carrots, and scrambled eggs.
Quick, easy and delicious! My husband’s favorite dish! Thanks for the recipe!
Thanks for the 5 star review, Shey, and I’m glad to hear this is your husband’s favorite dish and that it’s quick and easy for you!
This was delish! I added bean sprouts for an extra crunch instead of frozen carrots. I should have used low sodium soy sauce as instructed but didn’t have it on hand but will next time when I make it with chicken. Thanks for a great recipe!
Thanks for trying the recipe and for sharing your photo, Angie! I love seeing what people make and I am glad to hear you’ll try this again and with chicken!
Delicious
Thanks so much, glad it was delicious!
Love iti
Thank you so much, Patricia!
Have made this recipe with shrimp and chicken- delicious!
Comes together easily and tastes great. Thank you Avery
Thanks for the 5 star review, Mary, and I’m so pleased to hear this has been a winner for you with either shrimp or chicken!
Fantastic recipe. So easy and delicious 😋. Truly addictive!
Thanks for the 5 star review, Christina, and I’m glad this turned out fantastic and was easy!
Love the recipe, but dislike the constant reloading of the web page due to adds and videos.
Thank you for trying the recipe and I will reach out to my advertising partner and give them this feedback.
My guy again!! 😂
This recipe was awesome!!
Thanks for the 5 star review, Kim! Glad it turned out awesome!
Uh, I hate to say it, but your calorie count is way off for 4 servings. As I calculated , it came out to 560 calories per serving, not 460 and that was after I reduced the amount of oil to half and replaced the 3 eggs with half egg beaters. I also added 2 pineapple cups, no sugar added instead of the corn and 1 small chopped onion. If I added 240 more calories for the oil and the rest of the whole eggs in your recipe the total for each would be a whopping 655 calories per serving. This is a very good recipe, once it is slimmed down.
Hi Linda all nutrition info is calculated by a software program and I am sure that depending on what values for various things that the software uses, it can skew the values, which is why I have a disclaimer that the info is provided as a courtesy only. It’s like if you go online and ask how many calories in 1/2 cup chocolate you will get very different answers if it was milk, dark, white, choc chips, a solid bar, etc.
Absolutely delicious and so easy to make. It was better than what they serve in the restaurants. This has become a family favorite!
Thanks for the 5 star review, Candace, and I’m glad that you love it and tastes better than what you’d get in a restaurant!
Well…you were right. It IS better than take out. I’m really surprised because it was so simple to make. Thanks for the recipe.
Thanks for the 5 star review, Stacy, and I’m glad you agree it IS better than takeout (and simple too)!
Love this. I’ve made it before and when my grandson asked if we could get Chinese food, I was reminded of this recipe. Grabbed some egg rolls and fixed this. 😋
Thanks for 5 star review, Connie, and I’m glad you thought of this recipe and you and your grandson could share this dish together!
Very easy to make and was loved by the whole family. Will definitely be making this again!!
Thanks for the 5 star review, Anne, And I’m glad to hear this was loved by the whole family!
You have done a great job. Ingredients and directions was on point. Thanks for your helpful hand.
You’re so welcome, Pearl! Glad this was on point for you!
I have always made my own fried rice! I wanted to try this version. Very good!
Thanks for the 5 star review, Donna, and I’m glad it turned out very well for you!
Great easy to follow recipe, a favorite in my household!
Thanks for the 5 star review and glad this is a household favorite for you!