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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This was easy and delicious! I made it with things I had on hand and added fresh celery and shallots (I didn’t have green onions) and my husband and I loved it.
Thanks for the 5 star review and glad it was easy and delicious and good job making it with what you had on hand!
I already have shrimp that’s cooked, deveined and peeled…no tails in the freezer. I am guessing I can thaw and just add in at the end. Tips appreciated, I am thinking the first step adds some great flavor. Thanks
Yes that’s what I would do, thaw it at room temp, and then at the very last minute add it to the dish just to get it warmed through and flavored.
This was easy and the tastiest shrimp fry rice I’ve tried yet!
Glad it was easy and tastiest shrimp fried rice you’ve tried!
Made this for my family tonight and it was a slam dunk! Awesome recipe. Thanks!
Thanks for the 5 star review and I am glad it was a slam dunk for your family!
I made this tonight to use up some rice I’ve had in the fridge for a few days (which is perfect for fried rice!) along with mushrooms and green onion that needed to be used asap. I only had frozen corn, which along with mushrooms, egg, and shrimp was plenty filling. Absolutely delicious, hubby loved it as well!
Thanks for the 5 star review and glad you were able to make this and use up your various odds and ends!
I made this tonight for my family I doubled the recipe, added 1 chopped onion and it turned out great!
Family really enjoyed it. Will make this again for sure.
JC
Thanks for the 5 star review and glad it turned out great and that you will make it again for sure!
Loved this recipe!! So easy and YUMMY!! I will make again and again!! I took some to work for lunch and my coworkers wanted to know what Chinese Restaurant I got it!! 😊
Thanks for the five star review and I’m glad you’ll make this again and again, and then on top of that you fooled your coworkers into thinking you got this from a Chinese restaurant!
Typical guy rooting around the kitchen looking for something for dinner I can’t believe I found Ginger in the cabinet but no soy sauce but I did find a little packages from the Chinese restaurant so I used a couple of those this came out terrific I can’t believe it I feel like Emeril
Thanks for the 5 star review and great ingenuity to use your leftover Chinese restaurant packets of soy sauce! Glad this turned out terrific and you feel like Emeril!
Omigosh, this was perfect! I under cooked the shrimp a tad allowing for further cooking in the reheating phase. I went light on the soy sauce so had to add a little to the finished product. All in all, a ten plus. Totally awesome!
Thanks for the 5 star review and glad this was perfect! Great thinking ahead too on the shrimp for future reheating!
Absolutely amazing! Super easy to make and extremely flavorful. This will definitely be on rotation at my house. Thank you for the great recipe!
Thanks for the 5 star review and glad this was super easy, extremely flavorful, and will be on rotation for you!
Best shrimp fried rice I’ve ever made or ate. My daughter agrees
Thanks for the 5 star review and I am glad that it’s the best shrimp fried rice you or your daughter have ever eaten or made!
DELICIOUS! Usually, I have to tweak the recipe a little but this one is perfect as is.
Thanks for the 5 star review and I am glad that it’s delicious as is and you didn’t need to tweak it!
This is a great recipe & very easy to make. It was delicious! I added baby bok choy & mushrooms
Definitely more flavorful with fresh shrimp vs previously cooked
Thanks for the five star review and I’m glad it was tasty and easy for you! I agree about your shrimp comment totally!
This is awesome. I did use Knorr rice pilaf for nthe rice. So good and we get tired of too asiany or too lemony so this was perfect! a weekly keeper. Thank you!
Thanks for the 5 star review and glad this is a weekly keeper for you!
I don’t normally leave comments anywhere but I have to thank you for this recipe. I made it today and my husband was very happy. I’m always struggling to find what to make for dinner and this was a success. This will be a regular for us.
Glad it will be a regular for you and thanks for leaving a comment!
Super easy taste great this is my fourth time making it I’m in love and refuse to ever buy fried rice again when I can make it at home this good..
Thanks for the 5 star review and glad you will never buy it out again! I agree, when it’s this good and easy at home, why bother with a restaurant!