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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Absolutely delicious. My favorite shrimp fried rice recipe by far!Â
Thanks for the five star review and glad you loved it and it’s your favorite by far!
I made this last week, and making it again for dinner tonight. I have all of the ingredients, though nearly out of sesame oil, and I am thawing frozen raw shrimp right now. I don’t have green onion either, but chopped sweet onion will do. This is so easy to make and definitely rivals my favorite Chinese takeout. Any ideas for egg rolls?
Thanks for the 5 star review and glad you love this recipe and are making due with what you have on hand.
Egg rolls…make this filling https://www.averiecooks.com/chicken-egg-roll-bowls/ it is amazing and if you love the fried rice, that will be right up your alley too. You can of course then wrap in egg roll wrappers and fry them but I don’t. I almost never fry things in my house because I can smell it for days. The filling is good enough on it’s on you don’t need to wrappers :)
This was the best fried rice I ever made. Thank you for the recipe.
Just a little alterations for me:
I used half the sesame oil (it gets to be too much for me)
added 1/4 cup chopped yellow onion and sauteed before I added the veggies.
The veggies were canned because unfortunately I didn’t have frozen.
It was fabulous and even my picky toddler loved it.
Thanks for the 5 star review and glad this was the best fried rice you’ve ever made!
If I use fresh peas and carrots. Should I precook them? Or will they cook just fine if I put them in raw?
Carrots, I would cook since they will be pretty hard and firm otherwise. Peas, I don’t think it’s necessary.
The recipe was perfect. I made everything as stated and my husband loved it. He actually said thumbs up baby! Since the virus I have been cooking a lot more and experimenting with different recipes. I did not grow up cooking in my moms kitchen. I wanted no parts of it. I was going to have a maid when I grew up. Well I am grown and no maid. But my culinary skills are showing signs of promise. We have been very focused on eating healthy and our fridge is loaded with fruits and veggies. I don’t eat meat but I eat seafood and my husband doesn’t eat pork, so we are always searching for good tasty recipes. This was so easy to follow, so well laid out, the video was spot on and the pictures truly drew me in. I had some cooked rice in the fridge and used fresh shrimp. The frozen vegetables actually tasted good too. Thank you for helping me shine in the kitchen during a time when being at home and staying safe inside is paramount. A great meal puts smiles on everyone’s face.
Thanks for the 5 star review and glad this recipe helped you shine and that it was a winner!
Been using this recipe for a couple years now. Everyone has liked it. Only thing I do different is add some regular onion and leave out the corn.
Thanks for the 5 star review and glad you’ve been a fan of this for years now!
WoW, this recipe is GREAT! We have 3 girls (1 is 15 and 2 are 21) and one of them asked for shrimp fried rice. I don’t enjoy cooking and am very easily intimidated. I found this recipe and decided to go for it. I am so glad I did. All 3 of the girls and my husband loved it (one said she would prefer it without the corn, due to the sweetness, but the others all liked the corn).
Your recipe was very easy to follow and fast. I was surprised at how quickly we had dinner on the table. Since this recipe moves so quickly, I would recommend to everyone to make sure you have everything ready to go, there is not any downtime (which I love!).
This was the first time we have tried one of your recipes (I found you on Google), but now I am trolling your website and there are quite a few things I have found to try. Thank you for breaking this recipe down and keeping it simple! You have fans at our house!
Thanks for the 5 star review and glad this turned out great!
I try to keep all my recipes easy, fast, simple to follow – glad it was noted and appreciated by you.
The shrimp fried rice is excellent although I made it with shrimp AND chicken!!! Very very tasty
Hi I really enjoyed the  Menu for  Shrimp fried rice it was my first time it was good but I will do better  Next time thank you so much very helpful
I made the shrimp fried rice and it was delicious. The only change I would make is adding white or yellow onions for a spicier flavor.
Thanks for the 5 star review and I am glad it was delicious and yes feel free to add some onions next time or a few shakes of red chili flakes does the trick too when I want it to have a little kick.
I didn’t prepare the meal exactly the way it was mentioned but I did however used your instructions as a guide. My children absolutely loved it. Thanks.Â
Thanks for the 5 star review and glad my recipe gave you a great guide for your meal and that your children loved it!
This was so easy and very delicious! I changed it up a bit, as my family doesn’t like frozen veggies. I used small diced carrots, celery, cabbage and sweet onion. I increased the eggs to 4, b/c we like it a bit eggier. Thanks for the inspiration!
Thanks for the 5 star review and glad you were able to use fresh veggies and increased the eggs to your family’s liking!
Absolutely loved itÂ
Glad you loved it!
There are so many graphics and ads it took minutes to get down to the recipe. I will do my best to avoid this site in spite of the fact that I like it.
Feel free to go buy cookbooks or check other online sources for recipes. Ads pay the bills so I can keep creating free content for you and others.
Now I’m no genius or anything… but…Why not just do like everyone else does & keep scrolling until you get to the recipe?
Thank you. Agreed!
This was wonderful! It is my family’s new favorite fried rice recipe. Thank you for making it available
Thanks for the 5 star review and glad this is your family’s new favorite fried rice recipe!
I enjoyed this as-is, but even more the second time around when I upped the veggies, sesame/canola oil ratio, and ginger(used ‘real’ from a tube instead of powdered). At the end (at a friend’s suggestion) I mixed in a drizzle of maple syrup, which added a depth of flavor and a little bit of stickiness, like you get in the restaurant. Fab!!
I’ve never had maple syrup with shrimp fried rice. Glad you enjoyed it!
Delicious!! Discovered this recipe looking for easy and budget friendly dinner ideas and this one was a hit! Looking forward to trying more “better than take-out” recipes
Thanks for the 5 star review and glad it turned out deliciously for you!
Wonderful and you’re right … better than takeout. I’ve made the dish twice within the past six days (for different guests, of course). A hit both times!
Thank you much,
Thanks for the 5 star review and glad this was wonderful (twice in 6 days) and better than takeout!