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.
I tried this recipe for the first time and it was very delicious. I had to use more soy sauce to cost the rice and to add more flavor. Topped with a little more sesame oil and added yum yum sauce and oooh very delicious.
I am glad it turned out delicious for you!
Delicious and easy! My kids loved it!!!!! Question, is the 1/2 tsp “ground ginger” fresh minced ginger or ginger powder? Thanks for this crowd pleaser dinner!
Thanks for the 5 star review and glad it was great and the kids loved it!
I use dried ginger because I don’t tend to keep fresh on hand but you could use either. Use more like 1 tsp rather than 1/2 tsp if you’re using fresh as opposed to dried.
Thank you! I made it for a second night in a row!!! All 3 of my boys begged me to make it again. Hubby too! Thanks again :)
Glad that this is such a hit with your boys that you made it two nights in a row, that’s fantastic!
Super easy and tasty. I love that the recipe gave me permission to go wild with the veggies–I added red cabbage, edamame, carrots, peas, and corn and it was delicious.
Thanks for the 5 star review and glad that you went wild with the veggies – you are mind kind of cook and I would have done the same!
Wanted to try a different Shrimp dish, and this 5-star recipe was on top!!
With all ingredients on hand, I prepared this Shrimp Fried Rice today (early & easy preparation)…
Used frozen peas & carrots, stirred in canned corn.. Everything came together with a fragrance that was delightful… when the garlic & ginger was added..
Overall, this is a dish I’ll make again & again!!
Taking some over to my Mom’s 😁
BTW.. I used 1/2 of the 4 cups of rice.. That was a lot..
TFS your Recipe, Averie!!
Thanks for the 5 star review and glad this was a hit for you and that you are sharing with you mom, too. How nice!
Made the shrimp fried rice. It was really good. I’ll do chicken next time.
Excellent! Glad to hear it!
So glad I found this. My grandson’s birthday is today and he wanted to go to a Hibachi restaurant. There will be about 8 of us eating so I hope doubling the recipe will work. I will probably add chicken breast as well. Maybe one skillet with Shrimp and one with chicken. I will probably leave out the corn too.
Made this tonight and it truly is better than take out. I do not like carrots so just used the peas and corn! Will definitely make this again and will try the other recipes too! Thank you for posting!
Thanks for the 5 star review and glad this was a dinner winner for you tonight and you’ll check out my other recipes too!
OMG! This is 20x’s better than any takeout I’ve ever had. Super easy and quick. I will definitely be making again
Thanks for the 5 star review and glad it’s way better than takeout for you and you’ll make it again!
Dish lives up to its name! This was easy and super delicious. I used frozen shrimp and California Blend veggies I had on hand along with fresh mushroom and onion, canned baby corn and canned water chestnuts (HIGHLY recommended for a great crunch!), but otherwise followed the recipe exactly (maaaybe I was more heavy handed with my seasonings though). Absolutely delicious! Well deserving of its 5 stars.
A side note, I agree with another reviewer that the ads that run your site are suuuper annoying and made me lose my place several times – very frustrating. I know it’s the business, but I had to put the mobile page on simple mode just to get a clear read out of the steps.
Anyways! Excellent recipe and will save for future use!
Thanks for the 5 star review and glad that the recipe was great for you!
So good! I used fresh veggies, so i microwaved them 1st (2 min each ) in separate bowls & then put in wok with crisp onions. Then i did my shrimp in center of that. Then moved everything up sides & did my eggs, then rice. So good!
Thanks for the 5 star review glad that this turned out great for you!
I like your screen name :) and thanks for not being rude here. Omg I get some comments you would not even believe, so thank you!
I hope you take this as constructive criticism because the actual recipe is great but…
I realize you might need to cover site costs with ads but this is so overboard. The page is literally unusable on a mobile screen and barely usable on a laptop.
I use my own site all day long from a laptop and mobile, works just fine for me. Glad you love the recipe!
I agree with you Alex.
I found this recipe about 6 months ago, now I make it almost every week! It’s easy to prepare and the flavors complement each other nicely. We love it! Thanks Averie!
Thanks for the five star review and glad this has been a winner for you for the last 6 months almost weekly. Wonderful to hear that!
I made this tonight for dinner and it was a hit! My kids don’t really like fried rice from restaurants but they loved this! Thank you so much for this great recipe! It will be a welcome addition to my recipe rotation.
Thanks for the 5 star review and glad this was a hit and will become a welcome addition to your rotation!
I had been waiting to use my new WOK !
I wanted to cook something different for dinner. This recipe was a GREAT start
Thx so much
Thanks for the 5 star review and glad you were able to put your new wok to good use!
Absolutely amazing, my family loves this recipe ,,,
Thanks for the 5 star review and glad this is a family favorite!
Awesome!!! Simple to follow and my family love it!
Thanks for the 5 star review and glad it was simple and your family loved it!