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.
Absolutly delicious.
Thank you and glad it was delicious!
Delicious perfect lunch
Thanks for the 5 star review, Cierra, and I am glad to hear this was delish and perfect!
I mad it and it was absolutely delicious 😋 The only thing that I changed was using cloves of garlic. That’s only because I didn’t have any so I use garlic powder instead and I didn’t have any sesame oil so i used sunflower and canola oil. Other than that it came out perfect and it was my first time making it. Thanks for sharing your recipe. 😊
Thanks for the 5 star review and I’m glad it came out great for you! Garlic powder is always a great one to have on hand for moments like this.
So easy and very good!
Thanks for the 5 star review, Polly! Glad it was so easy and good!
Great dish! I am making it for the second time! Avery, I joined the newsletter and chose to get the emails once a week but they still came every day so I cancelled . Maybe a glitch?
If you are stilling getting more than one a week, reply to the email and I will see it and can troubleshoot it for you.
Outstanding! Agree with other posts about using an onion and good soy sauce only. Birdseye sells a frozen rice mixed with peas, carrots, and corn. Couldn’t be easier on a busy work night! Give the rice a few minutes to crisp on the bottom before the final toss with the shrimp!
Thanks for the 5 star review and I am glad that this was easy and outstanding for you, especially on a busy work night!
Only one thing missing! Anyone who’s a Chicagoan has to have onions in their fried rice! I sautéed a small yellow onion in the oil with the shrimp. Perfect!
And I’ve learned that there is a VAST difference in Chinese soy sauce, Japanese soy sauce, and the cheap brands we always see advertised on tv! Buy a good CHINESE soy sauce for the best fried rice. Google “best authentic soy sauce.” And buy a good JAPANESE brand for Japanese recipes. There is definitely a difference!
Thanks for the 5 star review and I am glad this was perfect! Glad you added the onions since they are a key item for you and I agree about the soy sauce (or any bottled/store bought condiment) to buy a trusted, high quality brand!
Great, easy recipe!! Delish!!!
Thanks for the 5 star review and I am glad that this was great, easy, and delish! That’s wonderful to hear!
Love this recipe! I also don’t use the ginger and its still great! Just a quick question, though… it says that there’s 450 calories in 1 gram… 1 gram is about 1/240 of a cup. Is that serving size accurate? That would mean half a cup would equal over 4000 calories.
Thanks for the 5 star review and I am glad you love the recipe!
The stats are a computer generated courtesy estimate and sometimes things don’t always jive, for lack of tech explanation because I don’t have one. In a 1/2 cup of plain cooked white rice there’s about 120 calories, I just looked it up. So in a cup there’s 240. Add in some shrimp at about 20 calories a piece, limited veggies, and a bit of oil, IMO you’re looking at about 350-400 cals per cup, but you need to calculate by hand or use an online tool to help you if it’s really important to you. There is no way that a cup has 4000 cals though! Mathematically impossible!
Extremely easy and flavorful! Great night meal!
Thanks for the 5 star review and I am glad that it was a great meal!
The best fried rice I’ve ever made! I skipped ginger and still turned out great. Saved the recipe to my collection!
Thank you so much and I am so glad to hear that! Thank you, made my day! Glad you saved it, too!
I have had these saved FOREVER. Finally made it! Now, I have never ordered this out tbh. But I really liked it!! I did use the frozen shrimp to save time. Yummy.
Thanks for the 5 star review and I am glad that you finally got a chance to make this and that frozen shrimp worked just fine for you!
I’d like to know if I’m cooking this in the evening could the rice be cooked in the morning since usually the rice should be cooked the night or left over. Just wondering.
If you cook it in the morning, refrigerate it, and then use it that night, that’ll be fine. I think it has more to do with the refrigeration aspect because that will dry the rice out a bit, which is why leftover (refrigerated) rice is used rather than fresh. But you know what… I use those packets of Uncle Ben’s rice, two of them, heat them in the microwave for 90 secs each, and they work just fine!
Wow, first time making fried rice and this recipe was really good! Added a bag of cauliflower rice since we only had half the white rice left over from another meal. Teenager approved which is a huge win! Thank you.
Thanks for the 5 star review and glad this was really good with half and half white/cauliflower rice! That’s great to hear!
I have a similar cauliflower rice version of this too if that’s your style of eating at times too https://www.averiecooks.com/skinny-chicken-fried-cauliflower-rice/
This was fantastic! Best fried rice I’ve ever made. I added bok choy and fresh ginger with brown rice.
Thanks for the 5 star review and I am glad that this was the best fried rice you have ever made! That is so wonderful to hear – thank you!
Made this tonight and it was delicious! Will definitely make again. Thank you for the recipe 😊
Thanks for the 5 star review, glad it was delish and that you’ll definitely make it again!