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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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!
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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.
So so so good! Thanks for the tip about leaving the juices in the pan, made the dish cohesive and delicious! I added some frozen edamame since my kids love it. So versatile!
Thanks for the 5 star review and I’m glad it was delicious and also that my tip helped you out!
How many people does this serve if you follow the recipe exactly? Sorry if I missed it.
It really depends on appetites and portion sizes and if you have big eaters or dainty eaters. I would say 4, give or take.
This was delicious! Made it using Avocado oil, turned out better than restaurant! Thank you
Thanks for the 5 star review and I am glad it was delicious and better than from a restaurant!
Any kind of meat/ protein would be great in this. Used garlic powder , all I had.
Thank you
Thanks for the 5 star review and trying the recipe!
Hi!
I’m planning to cook this rice for tonight’s dinner. I have a question. How many portions does this recipe give? Enough for 4? 5? 6 people as a meal?
Thank you!
About 4 portions, depending on appetites and what else you may be serving along with it.
This recipe is flat out fantastic! I love the flavor. Fresh Shrimp is always the way to go but I have made it with frozen raw Shrimp and it is still outstanding. This has become a family favorite.
Thanks for the 5 star review and glad you have made it with both fresh and frozen shrimp and that it’s become a family favorite!
Great recipe my only question is the recipe called for 2 tablespoons of sesame oil but there’s no mention of where to put in the cooking instructions have no mention of what to do with the oil
In Step 1. “To a large non-stick skillet or wok, add the oils,…. ”
Right there is where you use it.
I love this recipe! Trying to figure out the nutrition and how many servings I’m supposed to get out of this. It says serving 1g but that doesn’t seem quite right. Can you help?
I would say the recipe serves 4 people, give or take, depending on appetites.
This is a flavorful and easy recipe, I’ve used it many times. I do add extras sometimes but if you make it just like the recipe states it is very good, My Sweetie says delicious.
I have to say that I will transpose this recipe to text now. I don’t mind that someone putting out a good recipe receives revenue for that. I know that ads are how you do that. This page no longer works well with your phone sitting on the counter. Too many ads covering text, too many reloads of the whole page to scroll through.
Thank you very much for one of my easy favorites!
Hi Averie! Great recipe! This is my second time making this, I added some bean sprouts this time. Still awesome! Thank you for posting! :-)
Thanks for the 5 star review and I am glad this is your second time making this and can’t go wrong with bean sprouts – love that bit of texture they add!
Simple and tasty! Works well as a party of one meal, with different vegetables AND with microwaved cauliflower rice.
Thanks for the 5 star review and I am glad you it worked well with cauliflower rice, too!
I made shrimp fried rice. It was very easy and tasty. I didnt use any eggs and it still was good.
Thanks for the 5 star review and I am glad it was easy and tasty!
I made the recipe and tasted it. It turned out delicious 😋. Thanks for the recipe 😋.
I am glad it turned out delicious for you!
I’ve made this probably five or six times! It’s delicious, I have it saved in my bookmarks. I really haven’t changed anything but I love eggs so I think maybe next time I’ll take the veggies out of the pan and cook twice the eggs on there and then add everything back in. Also I need to remember to maybe heat up the rice before adding to the pan. I use rice that I cook the day before so I forget every time to heat it up first. Anyway, five stars!
Thanks for the 5 star review and I’m glad it has become a favorite for you and you’ve made it many times!
I found this recipe last year, my husband loves so it has been a regular on our menu since. I love that it’s easy and delicious!
Thanks for the 5 star review and I’m glad this has been a regular on your menu for awhile now and your husband loves it!
Delicious! My husband loved it.
Thanks for the 5 star review and I’m glad your husband loved it!