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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Absolutely delicious! Great flavor, quick and easy! I am so grateful to have come across this recipe. I’m printing it and adding it to my rotation of meals. Thank you!
Thanks for the five star review and I am glad that it will go into your rotation of meals!
I am very excited to have the recipe to make at home to enjoy cooking and eating some. Thanks for the recipe again and I will enjoy 😉.
Judy m Nathan
This is my go-to shrimp fried rice recipe and love it every time. I like to add some hot chili sauce after serving for some heat.
Thanks for the five star review and I’m glad this is your go to! The chili sauce sounds great.
This meal was absolutely scrumptious. The meal was very flavorful and easy to make. Instead of using 4 cups of rice, I used 2 cups. I kept the same measurements for the spices that were added.The sesame oil was put on the rice, when everything was mixed together. I did not see the instructions for the sesame oil.
Thanks for the five star review and I’m glad this turned out absolutely scrumptious for you!
At the beginning before you cook the shrimp you are supposed to add both oils to the pan, the sesame and the vegetable oil together.
I made the recipe as written except substituted frozen diced sweet potato for the carrots, and it was still wonderful. I live alone, so I kept leftovers in the refrigerator for a couple of days trying various additional flavors with it, and my favorite was Thai sweet chili sauce. It was wonderful cold from the refrigerator and reheated gently in the microwave. I used ginger paste from a tube and minced garlic from a jar, no problem, plus I didn’t cook shrimp, but used frozen cooked shrimp. I like to get small shrimp so they are bite-sized and soak and strain them a couple of times to get the extra salt out. With rice already cooked, so simple, quick, easy, and delicious. I’m going to put this in my regular recipe rotation.
Thanks for the 5 star review and I’m glad you were able to enjoy the leftovers and doctor them up. I love Thai sweet chili sauce, use it all the time!
Silly question but am I supposed to cook the rice in the pouch first, or just put it in?
Yes cook it according to the package directions I believe it’s 90 seconds on most standard sized packets of rice. Then add it to your skillet.
I was wondering the same thing. thanks for asking
So SO SOOO good!! Like others, I added a bit more seasonings, however I also added thinly sliced celery and mushrooms and used 4 eggs to compensate for the 4 cups of rice. My 97 year old father in law agrees with the title! Thanks for a new recipe to add to the Monday lunch rotation!
Thanks for the 5 star review and I am glad that this will be going into your rotation and that your 97 yr old FIL agrees!
Delicious! I made this with reduced quantities since it was just for me, with the exception of the garlic and ginger. I hate frozen carrots, so didn’t add them. This is a really lovely dish!
Thanks for the 5 star review and glad it was lovely for you!
Quick, easy and delicious. Now I have the ingredients on hand, so the next time I make it I’ll just need to get the shrimp and whatever vegetables I want to add. Going to try with broccoli and mushrooms next.
Thanks for the 5 star review and glad you will make it again and try it with broccoli and mushrooms.
Made the shimp fried rice. Delicious!
How can you double the recipe?
Thanks for the 5 star review and glad it was delicious! Just double every single thing in the recipe. It will take a bit longer to cook through, but not double the time, if you’re doubling the ingredients. Use a bigger skillet if possible, too.
This was outstanding and very easy to make. I may never buy store made fried rice again. I added water chestnuts and baby corn because I had some leftover and it was perfect.
Thanks for the 5 star review and glad you may never need to buy fried rice again! Great idea on the water chestnuts and baby corn you had on hand, too!
Absolutely delicious! Thank you for sharing this, it definitely came in clutch when we’re struggling to find a quick, simple alternative to takeout
Thanks for the 5 star review and I am glad it was clutch for a quick takeout alternative!
wait, you’re telling me a shrimp fried this rice!?!?!
My family loved this! Saving for my meal rotation.
I love this recipe! So easy and very delicious. My kids beg for me to make this every week. Thank you!
Thanks for the 5 star review and that’s great your kids beg for this weekly!
Best recipe I found for shrimp fried rice. It’s my go to meal and 100% recommend making.
Thanks for the 5 star review and I am glad this is the best recipe you’ve found for shrimp fried rice!
Hi I’m making this tonight. How much uncooked rice do you use to get 4 cups of cooked rice? Thanks!
About 2 cups uncooked. Rice normally doubles in volume once you cook it.