Oh, Shrimp Fried Rice! It’s one of those delightful dishes that just checks all the boxes—quick, flavorful, and endlessly satisfying. This easy 20-minute recipe for Shrimp Fried Rice is like giving your taste buds a warm hug, and it’s perfect for a cozy night in.
Why You’ll Love This Recipe
- Quick & Easy: This Shrimp Fried Rice takes just 20 minutes, perfect for busy weeknights.
- Flavor Packed: With ginger, garlic, and sesame oil, every bite is a flavor explosion.
- Versatile: You can customize it with different veggies or proteins based on your preference.
- Family Favorite: It’s a dish that pleases both kids and adults, making dinner time stress-free.
Ingredients You’ll Need
The beauty of Shrimp Fried Rice lies in its simplicity. Each ingredient is crucial for building layers of flavor. Let’s dive into what you’ll need and a little insight into why these ingredients sing in harmony.
- Shrimp: Offers a delightful sweetness and a luxurious feel to the dish.
- Avocado Oil: This oil is perfect for high-heat cooking and adds a subtle depth of flavor.
- Onion & Scallions: These aromatics bring a sharp and zesty contrast.
- Garlic & Ginger: Essential for that savory kick and warmth.
- Frozen Peas and Carrots: They add color and a slight sweetness while being incredibly convenient.
- Cooked White Rice: The backbone of the dish, best when it’s at least a day old for ideal texture.
- Tamari Soy Sauce or Coconut Aminos: Adds that unmistakable umami richness.
- Toasted Sesame Oil: Finishes the dish with a nutty aroma.
Variations
Part of what makes Shrimp Fried Rice so wonderful is its adaptability. Feel free to experiment and adjust based on your pantry or palette! Here are a few variation ideas to inspire you.
- Vegetarian: Swap the shrimp for tofu or more veggies like bell peppers and broccoli.
- Spicy Kick: Add a dash of Sriracha or a sprinkle of red chili flakes for a fiery twist.
- Chicken Upgrade: Use diced chicken breast instead of shrimp for a different protein punch.
How to Make Shrimp Fried Rice
Step 1: Season the Shrimp
In a medium bowl, give those shrimp a good toss with kosher salt and ground white pepper. This step isn’t just about seasoning—it’s about waking up the flavors before they hit the pan!
Step 2: Sear the Shrimp
Heat some avocado oil until shimmering and lay your shrimp in a single layer. Sear them until they are just cooked through and have a lovely pink blush. Set them aside on a plate.
Step 3: Add the Aromatics
Add your onion, scallions, garlic, and ginger to the same pan. Stir—don’t rush here—it’s about building an inviting aroma and flavor base.
Step 4: Cook the Veggies
Toss in the frozen peas and carrots. No need to defrost! Sauté for a couple of minutes till they’re warmed through and vibrant.
Step 5: Cook the Eggs
Push your veggies to the side and pour the beaten eggs into the empty space. Scramble them gently until they form soft, fluffy curds.
Step 6: Stir-Fry Everything Together
Add the rice, cooked shrimp, soy sauce, and sesame oil. Toss everything together, letting it all mingle until the rice and shrimp are heated through and every grain is deliciously coated.
Pro Tips for Making Shrimp Fried Rice
- Pre-cooked Rice: Use day-old rice to achieve that perfect non-clumpy texture.
- High Heat Cooking: A good sizzle is key; keep the heat up to get that restaurant-style wok hei.
- Oil Choice: Opt for oil with a high smoke point like avocado oil for searing.
- Taste Test: Season at the end, allowing you to adjust saltiness perfectly with soy sauce or coconut aminos.
How to Serve Shrimp Fried Rice
Garnishes
A sprinkle of freshly sliced green onions or a handful of sesame seeds can elevate your Shrimp Fried Rice from ordinary to extraordinary, bringing a pop of color and texture.
Side Dishes
For a complete meal, pair it with a crispy spring roll or a side of tangy, lightly sweetened cucumber salad. The contrast in textures and flavors is just sublime.
Creative Ways to Present
Serve the rice in hollowed-out pineapple halves for a tropical presentation that’ll trick you into thinking you’re dining in an exotic locale.
Make Ahead and Storage
Storing Leftovers
Leftovers should be stored in an airtight container and refrigerated, where they will keep well for up to 3 days, making it a wonderful next-day meal.
Freezing
Shrimp Fried Rice freezes beautifully! Portion it out into freezer-safe bags, and it’ll keep well for up to 2 months. Just thaw before reheating.
Reheating
Reheat your rice gently in a pan over medium heat, adding a splash of water to restore moisture, or zap it in the microwave for a quick fix.
FAQs
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Can I use fresh peas and carrots instead of frozen?
Yes, absolutely! Fresh veggies will add a lovely crunch. Just make sure to cook them a bit longer to ensure they’re tender.
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What if I don’t have avocado oil?
You can substitute with any oil with a high smoke point like canola or grapeseed oil.
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Is there a vegetarian version of this recipe?
Yes! Simply replace shrimp with tofu or just load up on your favorite veggies for a vegetarian take.
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How can I make it gluten-free?
Use tamari or coconut aminos in place of regular soy sauce, and ensure all your other ingredients are gluten-free certified.
Final Thoughts
I hope you’re as excited to try this Shrimp Fried Rice as I am to share it! It’s such a rewarding recipe, blending ease with delightful flavors that I’m sure will become a staple in your kitchen. Enjoy the cooking experience and savor each bite!
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 quick and flavorful Shrimp Fried Rice recipe combines succulent shrimp, fragrant aromatics, and fluffy rice, all cooked together in under 20 minutes for a satisfying meal. Perfect for busy weeknights, it offers a balance of protein, vegetables, and savory seasonings with a hint of sesame oil for richness.
Ingredients
Seafood and Seasonings
- 1 pound large shrimp peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
Vegetables and Aromatics
- 1/2 small onion diced
- 2 green scallions thinly sliced (white and green parts separated)
- 2 garlic cloves minced
- 1/2 teaspoon minced ginger
- 1 1/2 cup frozen peas and carrots
Cooking Oils and Sauces
- 3 tablespoons avocado oil
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Eggs and Rice
- 3 large eggs beaten
- 4 cups cooked white rice
Instructions
- Season the shrimp: In a medium bowl, toss the shrimp with the salt and white pepper. Set aside to let the flavors meld.
- Sear the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook an additional 30 seconds until opaque and just cooked through. Transfer to a plate and set aside.
- Add aromatics: In the same wok, add diced onion, the white parts of the green onions, garlic, and ginger. Stir-fry for about 1 minute until fragrant.
- Cook the veggies: Add the frozen peas and carrots directly to the wok. Stir-fry for another 1-2 minutes until warmed through.
- Cook the eggs: Push the vegetables to the side of the wok, pour in the beaten eggs, and scramble quickly until softly set and fluffy.
- Combine rice, shrimp, and seasonings: Add the cooked rice, seared shrimp, soy sauce, and toasted sesame oil. Stir everything together and cook for about 2 minutes until heated through and well mixed.
- Finish and serve: Stir in the green parts of the scallions, divide among plates, and serve immediately. Garnish with additional scallions if desired.
Notes
- You can serve this with chopsticks or a fork—your choice!
- Experiment with different vegetables like bell peppers or snap peas for variety.
- Ensure the rice is pre-cooked and chilled for ideal stir-frying texture.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 338 kcal
- Sugar: 3 g
- Sodium: 1354 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 177 mg
