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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Seriously amazing and so easy!!
Thanks for the 5 star review and glad you loved it!
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!
Thanks for the 5 star review and glad you love the recipe!
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 will
definitely 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?
Thanks for the 5 star review and glad you loved it!
Chicken version https://www.averiecooks.com/easy-better-takeout-chicken-fried-rice/
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.
Thanks for trying the recipe and I’m glad you enjoyed it!
Hi Averie, what can I use in place of sesame oil.
For an authentic taste, not really anything. But I would use vegetable, canola, or olive oil if you’re not using sesame.
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.
Thanks for the 5 star review and glad this got rave reviews! Funny I just made my own recipe for chicken fried rice today :) The corn on the cob sounds great!
Can I use tomatoes instead of peas and carrots? I’m also not a fan of onions and garlic
Probably; although it’s not a very traditional item to put in fried rice.
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.
Thanks for the 5 star review and glad you loved this recipe!
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!!!
Thanks for the 5 star review and glad you loved this fried rice and will never need to order it again!
I made this last night for my husband (who says he doesn’t like shrimp…HA!) and son to take to work with them in the morning. Feedback…an emphatic DELICIOUS! I saved a little bit for myself…gotta agree with them! (wish I’d saved more) . I’ll definitely be making this again.
Thanks for the 5 star review and glad you all loved this dish!
Tired this recipe over the weekend…my three lil boys loved it (even the picky eater)! I used a combination of quinoa and rice instead of just rice, but it was otherwise just as the recipe says. Way less greasy, better tasting, and healthier than restaurant shrimp fried rice :)
I tried another fried rice the other week and was a bit disappointed. Found yours today and it was perfect! I omitted the corn, but other than that followed the recipe. We made homemade YumYum sauce and my daughters were thrilled! Thank you! Delicious, quick, and easy!
Thanks for the 5 star review and glad my recipe did not disappoint!
Could you use the already cooked and deveined frozen shrimp?
Yes but I feel like they lack a bit of flavor. And I would add them very close to the end so they do not become rubbery.
Great recipe! I have to cook at least once a week now since my family fell in love with it!
Thanks for the 5 star review and glad this is a weekly hit for your family!
how many calories per serving?
Click on the Nutrition Information box underneath the recipe for an APPROXIMATE estimate of the stats.
Tried this dish for dinner tonight; it was amazing. The only change I made was to first season my shrimp with some Old Bay for a little flavor kick. Thank you for a winning recipe.
Thanks for trying the recipe and I’m glad it was amazing for you!
This recipe is heaven sent! Everyone swore it tasted like hibachi fried rice. Definitely a family favorite! :-)
I’m so glad you love it and that it’s a family fave!
Did u really use 4 cups of rice??? That’s a whole lot of rice….and judging from the amount of the other ingredients, seems like it would be a whole lot of rice with only bits of the other stuff in between
Yes and that’s what fried rice is for us…mostly rice with some other bits and pieces mixed in. You can always tinker with the ratios to suit your needs although this is a very popular recipe with readers as written and people write saying they love it as is.