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Quick, easy, and healthy, this Shrimp Fried Rice recipe couldn’t be any better! Skip the butter and extra oils, and go for this lighter version. It still tastes absolutely incredible with far fewer calories!
Need a recipe that’s flavorful, quick, and easy, AND also has minimal prep? This easy and simple Shrimp Fried Rice is ready in just 30 minutes and requires almost no prep at all.
It uses staple ingredients that I already had in my pantry: rice, frozen vegetables, garlic, ginger, soy sauce, eggs, oil, salt, and pepper. The only ingredient you may need to pick up is frozen raw shrimp, which is easily found in most grocery stores.
I added in frozen vegetables this time to make it even simpler, however, this is also an excellent way to use up vegetables you have in the fridge (see the list below for ideas!). Feel free to load this dish up with healthy veggies!
Why you will love this healthier fried rice recipe
- Fast: Dinner is on the table in just 30 minutes. It’s so quick!
- Really easy: It doesn’t take much, and I even add in frozen vegetables to make this Shrimp Fried Rice even more simple.
- Healthy: Packed with protein from shrimp and eggs, plenty of vegetables, and rice, this is a perfectly well-rounded meal. I also chose to skip extra oils like butter and sesame oil to keep the calories lower.
- Adaptable: You can add in different frozen or fresh vegetables if you’re not a fan of carrots and peas. Check the list below for my favorites!
- Use up what’s in the fridge: This is a great clear-out-the-fridge recipe! It gives a new life to greens like kale and spinach, or carrots that are softening. There is no need to waste that good food! You can also use up leftover rice, in fact, that would be perfect for this recipe.
What you’ll need to make fried rice with shrimp
- Oil: A neutral oil like olive oil is perfect for this recipe. I also like to add in a teaspoon or two of sesame oil at the end to really enhance the flavor, but this is optional!
- Shrimp: You’ll need raw shrimp for this shrimp fried rice recipe, peeled and deveined. You can find raw shrimp in the frozen section of your local supermarket, or you may be able to find it fresh at your local fishmongers.
- Vegetables: I love the convenience of adding in frozen veggies. Less prep means a quicker meal! I like to use frozen peas and corn, however, you can use any variety (other than potatoes) that you like! There are even frozen bags of stir-fry vegetables, perfect for this recipe. You can also add freshly chopped veggies if you have the time for it. Check my list below for the best Fried Rice vegetables!
- Ginger & garlic: So much flavor and so delicious, ginger and garlic are essential to this recipe. To make it even easier, add pre-minced ginger and garlic.
- Eggs: Eggs are scrambled into this dish. They add protein and a little flavor.
- Rice: The best rice for this shrimp-fried rice recipe is long-grain rice that has been cooked and cooled down already. Even better, make the rice the day before and store it in the fridge until you’re ready to use it. It’s a great way to use up leftover rice!
- Soy sauce: Soy sauce brings in some saltiness along with plenty of umami. I used regular soy sauce this time but you could opt for low sodium or gluten-free if desired.
- Green onion: A burst of freshness balances all of the other flavors perfectly.
How to make Shrimp Fried Rice
1. To a large skillet over medium heat, add oil. Once the oil is heated, add the shrimp and cook for 4-5 minutes until the shrimp is cooked through by flipping them frequently. Transfer the cooked shrimps to a plate and set them aside.
2. To the same skillet add carrot and peas, ginger, and garlic. Cook for 2 minutes until the veggies soften a bit.
3. Push the veggies on one side of the skillet and add the beaten eggs. Cook the eggs to scramble.
4. Transfer the shrimp back to the skillet along with the cooked rice. Stir in the soy sauce, salt, and pepper. Mix the rice, eggs, and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
5. Finally, add the green onions and turn off the heat. Transfer the shrimp fried rice to a bowl and serve.
Recipe Notes & Tips
- The best way to make shrimp fried rice is to use cooked and cooled long-grain rice. Warm rice or glutinous short rice will make this recipe mushy! The perfect way to use up some of your leftover rice.
- Scrambling the eggs away from the vegetables is essential. They firm up the best when they are not immediately mixed in with the other ingredients.
- Use pre-minced fresh garlic and ginger to make this recipe even easier!
- Use up any leftover vegetables in the fridge. This is a delicious way to clear out the fridge before a grocery shop.
- Store leftovers in the fridge for up to 3 days.
- This is great for meal prep!
Frequently Asked Questions
My secret ingredient is rice that has already been cooked and cooled. It stays firm, whereas cooked rice tends to turn a little mushy when added to Shrimp Fried Rice.
The egg is an excellent ingredient to add to fried rice because it’s cheap, easily available, adds a little protein, and also richness.
Yes! Any long-grain rice like basmati or jasmine will work perfectly in any fried rice dish, including this shrimp fried rice.
What else can I add to shrimp-fried rice?
There are so many great vegetables you can toss in, and a few spices too. Here are my favorites:
- Snap peas
- Baby corn
- Sweetcorn
- Bamboo shoots
- Water chestnuts
- Spinach
- Kale
- Bok choy
- Onions
- Bean sprouts
- Zucchini
- Yellow squash
- Cabbage
- Bell peppers (any color!)
- Chili peppers
- Crushed red pepper flakes
- Chinese 5 spice
More easy rice dishes to try
- Chicken Fried Rice
- Shrimp Cauliflower Fried Rice
- Chicken Cauliflower Fried Rice
- Chicken Broccoli Rice Casserole
- Lemon Garlic Chicken Over Cauliflower Rice
Other shrimp recipes you may like
- Shrimp Quesadilla Recipe
- Honey Mustard Shrimp and Potatoes
- Easy Keto Shrimp Skillet
- Skillet Shrimp Fajitas
- Pesto Shrimp Recipe
- Cajun Shrimp Pasta
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Easy Shrimp Fried Rice
Ingredients
- 2 tablespoons olive oil
- 1 lb medium raw shrimp, peeled and deveined
- 1 cup frozen peas and carrots, *see notes
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 4 eggs, beaten
- 3 cups cooked rice, cooked and cooled
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons green onion, chopped
Instructions
- To a large skillet over medium heat, add oil. Once the oil is heated, add the shrimp and cook for 4-5 minutes until the shrimp is cooked through by flipping them frequently. Transfer the cooked shrimp to a plate and set them aside.
- To the same skillet add carrot and peas, ginger, and garlic. Cook for 2 minutes until the veggies soften a bit.
- Push the veggies on one side of the skillet and add the beaten eggs. Cook the eggs to scramble.
- Transfer the shrimp back to the skillet along with the cooked rice. Stir in the soy sauce, salt, and pepper. Mix the rice, eggs, and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
- Finally, add the green onions and turn off the heat. Transfer the shrimp fried rice to a bowl and serve.
Notes
- Frozen peas and carrots: You can also add in fresh peas and carrots, or other vegetables like zucchini, yellow squash, bamboo shoots, snap peas, broccoli, and cauliflower, baby corn, etc.
- The best way to make shrimp fried rice is to use cooked and cooled long-grain rice. Warm rice or glutinous short rice will make this recipe mushy! The perfect way to use up some of your leftover rice.
- Scrambling the eggs away from the vegetables is essential. They firm up the best when they are not immediately mixed in with the other ingredients.
- Use pre-minced fresh garlic and ginger to make this recipe even easier!
- Use up any leftover vegetables in the fridge. This is a delicious way to clear out the fridge before a grocery shop.
- Store leftovers in the fridge for up to 3 days.
- This is great for meal prep!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I eat fried rice prawn and vegs once a day, with garlic ginger and turmeric..Is this ok. In thailand and been eating for 4 months , sometimes add a chicken thai hand made soup.
In Australia I eat snacks night time and processed rubbish from supermarkets, was 75kg now 62kg age 69..I exercise min 6 hrs a day, digging, mowing lawns, never stop..
I wanted to give you a heads up that the nutrition information appears to have been calculated using 3 cups of dry rice rather than 3 cups of cooked rice. 😉
Oh. We will fix that. Thanks for letting us know
I’ll never forget the first time I had shrimp fried rice. I was in college, and my dormmate’s grandma had come to visit. She cooked a big batch of it for us, and I was hooked. The combination of succulent shrimp, crispy rice, and aromatic spices was unlike anything I’d ever tasted before. Since then, I’ve made it my mission to perfect my own shrimp fried rice recipe. And thanks for sharing this recipe, I finally have! This dish is easy to make and can be tailored to your own taste. Feel free to add more or less shrimp, switch up the veggies, or use a different type of rice. The possibilities are endless! So go ahead and give this delicious dish a try. You won’t be disappointed.