If you’re looking for a quick and delicious meal that’s bursting with flavor, this Shrimp Fried Rice is an absolute must-try! With tender shrimp, fluffy rice, and vibrant veggies, all stir-fried to perfection, it’s sure to become a family favorite you’ll want to make over and over again.
Why You’ll Love This Recipe
- Quick and Easy: This dish is ready in just 20 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of shrimp, soy sauce, and sesame oil gives it an irresistible Asian flair.
- Customizable: Easily adapt this recipe with your favorite vegetables or rice alternatives.
- Nutritious: Packed with protein from shrimp and eggs, plus vitamins from peas and carrots.
Ingredients You’ll Need
This Shrimp Fried Rice pulls together simple ingredients that pack a powerful punch. Each component contributes uniquely, whether it’s the succulent shrimp or the earthy soy sauce, all working in harmony for the perfect dish.
- Large Shrimp: Ensure they’re peeled and deveined for quick cooking.
- Cooked White Rice: Day-old rice works best as it’s firmer and less sticky.
- Tamari Soy Sauce: Adds depth with a slightly sweeter tone compared to regular soy sauce.
- Frozen Peas and Carrots: No need to thaw, they save time and add color.
- Toasted Sesame Oil: Introduces a nutty aroma and taste that completes the dish.
Variations
This Shrimp Fried Rice is as versatile as it is tasty. Feel free to swap out ingredients to suit dietary needs or use what’s in your fridge while maintaining its delightful character.
- Vegetarian: Replace shrimp with tofu or mushrooms for a plant-based version.
- Low-Carb: Try cauliflower rice to cut carbs without sacrificing texture.
- Spicy Kick: Add a pinch of chili flakes or a drizzle of Sriracha for extra heat.
- Savory Twist: Incorporate some chopped bacon or pancetta for deeper flavor.
How to Make Shrimp Fried Rice
Step 1: Season the Shrimp
Start by seasoning the shrimp with kosher salt and white pepper in a bowl. This will enhance their natural flavor and ensure they’re perfectly seasoned.
Step 2: Sear the Shrimp
Heat avocado oil in a skillet over medium-high heat and cook the shrimp for about 2 minutes per side. This searing process locks in the juices, keeping them tender and juicy.
Pro Tips for Making Shrimp Fried Rice
- Rice Age: Use day-old rice for the ideal texture—it’s less sticky, leading to perfectly separated grains.
- Even Sear: Sear shrimp in a single layer without overcrowding for an even cook.
- Aromatic Boost: Adding garlic and ginger as aromatics gives the dish an authentic taste that elevates the entire experience.
- Egg Timing: Cook the veggies first, so the eggs have enough room to fluff up nicely when added.
How to Serve Shrimp Fried Rice
Garnishes
Top your Shrimp Fried Rice with sliced green onions or sesame seeds for a fresh, eye-catching presentation. These garnishes add a pop of color and a hint of crunchy texture.
Side Dishes
Pair this dish with a crisp cucumber salad or a warming bowl of miso soup. The cool salad balances the heat, while the soup offers a soothing complement to the rich flavors.
Creative Ways to Present
For a fun presentation, serve it family-style in a large serving bowl or fancy it up by using individual portions in small ceramic dishes. The colorful ingredients make this dish a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container in the refrigerator. They will keep for up to 3 days, retaining their delicious flavor and texture.
Freezing
To freeze, portion the rice into freezer-safe bags or containers, leaving room for expansion. It can be stored for up to 2 months and makes for an instant meal on busy days.
Reheating
Reheat in a skillet over medium heat, stirring occasionally for even warming. You can also microwave with a damp paper towel on top to keep it moist.
FAQs
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Can I use brown rice instead of white rice?
Yes, brown rice can be used for a nuttier flavor and additional fiber. Just be sure to cook it thoroughly before adding it to the dish.
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Is it necessary to use avocado oil?
Avocado oil is preferred for its high smoke point and neutral flavor, but you can substitute with canola or vegetable oil if needed.
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How can I make this rice spicier?
For more heat, add red pepper flakes or diced chilies during the cooking process, or serve with a splash of hot sauce on top.
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Is this recipe gluten-free?
To ensure it’s gluten-free, use tamari or coconut aminos instead of soy sauce. Always check the labels of your ingredients to guarantee compliance.
Final Thoughts
I hope you’ll find this Shrimp Fried Rice as enjoyable and satisfying as I do. It’s a meal that’s not only a breeze to whip up but also provides a delightful touch of comfort with every bite. Happy cooking!
Print
Shrimp Fried Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Shrimp Fried Rice recipe is a quick and flavorful Asian-inspired dish that combines succulent shrimp, fresh vegetables, and perfectly seasoned rice, all cooked in under 20 minutes. It’s an easy, satisfying meal ideal for weeknights or when you’re short on time but craving a hearty, homemade dinner.
Ingredients
Seafood & Seasonings
- 1 pound large shrimp peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
Oil & Aromatics
- 3 tablespoons avocado oil
- 1/2 small onion diced
- 2 green scallions thinly sliced (white and green parts separated)
- 2 garlic cloves minced
- 1/2 teaspoon minced ginger
Vegetables & Rice
- 1 1/2 cups frozen peas and carrots
- 4 cups cooked white rice
Sauces & Flavorings
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Eggs
- 3 large eggs beaten
Instructions
- Season the shrimp: In a medium bowl, season the peeled and deveined shrimp with kosher salt and ground white pepper. Set aside to marinate briefly, about 5 minutes.
- Cook the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds until just opaque and cooked through. Transfer the shrimp to a plate and set aside.
- Sauté aromatics: In the same wok, add the remaining 1 tablespoon of avocado oil. Add diced onion, the white parts of the green scallions, minced garlic, and minced ginger. Stir-fry for about 1 minute until fragrant.
- Add vegetables: Toss in the frozen peas and carrots (no need to thaw). Stir-fry for 1 to 2 minutes until vegetables are warmed through.
- Cook the eggs: Push the vegetables to one side of the wok. Pour the beaten eggs into the cleared space and quickly scramble until soft and pillowy, about 30 seconds to 1 minute.
- Add rice, shrimp, and seasonings: Add the cooked rice, cooked shrimp, tamari soy sauce, and toasted sesame oil. Stir-fry everything together for about 2 minutes until heated through and well combined.
- Finish and serve: Remove from heat. Stir in the green parts of the scallions for freshness. Serve hot, garnished with extra scallions if desired.
Notes
- You can serve this fried rice with chopsticks or a fork; both work equally well.
- Read my post on the differences between tamari, soy sauce, and coconut aminos to choose the best seasoning for your taste and dietary needs.
- For extra flavor, consider adding a dash of sesame oil at the end of cooking.
- This dish keeps well for leftovers in the fridge for up to 2 days. Reheat in a skillet or microwave.
- Feel free to customize with other vegetables like bell peppers or snap peas.
Nutrition
- Serving Size: 1 cup
- Calories: 338 kcal
- Sugar: 3 g
- Sodium: 1354 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 177 mg
