This Shrimp Fried Rice recipe is quicker than ordering takeout and just as satisfying. Juicy shrimp, tender vegetables, scrambled egg, and seasoned rice all come together in one pan for a flavorful, weeknight-friendly meal that’s ready in about 30 minutes. There’s also an easy gluten-free swap so everyone can enjoy it.
I love shrimp because it cooks so fast and adds great flavor to simple dishes. This fried rice uses cooked, cold rice and frozen vegetables to speed things up, and it all finishes in one skillet. It’s a healthier, fast alternative to takeout and can easily be customized with different proteins or vegetables.
Why you’ll love this recipe:
- Fast and simple: ready in under 30 minutes from start to finish.
- One-pan meal: shrimp, vegetables, eggs and rice cook together for minimal cleanup.
- Flexible: swap in your favorite protein or vegetables, or make it gluten-free by using tamari or coconut aminos instead of soy sauce.
- Uses leftover rice: cold, day-old rice gives the best texture for fried rice.
Recipe ingredients
Ingredient notes
- Shrimp: Fresh, peeled and deveined shrimp is convenient and cuts prep time. If using frozen shrimp, thaw completely and pat dry before cooking to prevent excess moisture.
- Rice: Cold, cooked rice works best. Prepare rice a day or two ahead and refrigerate, or use leftover rice to avoid soggy grains.
- Vegetables: Frozen peas and carrots are a quick option, but feel free to use fresh or other frozen vegetables you prefer.
- Soy sauce: Reduced sodium soy sauce helps control salt. For a gluten-free version, substitute tamari or coconut aminos.
- Oils: Use a neutral oil for frying (olive, vegetable, or canola). A small amount of sesame oil at the end adds signature flavor.
How to make this recipe
This shrimp fried rice comes together quickly. Using pre-cooked or day-old rice and frozen vegetables keeps the prep and cook time short.
Pro tip: Use peeled, deveined shrimp to save time. If frozen, thaw and blot dry to remove excess water.
- Season 1 lb. peeled and deveined shrimp with salt and pepper. Heat 3 tablespoons of oil in a large sauté pan over medium heat. When the oil shimmers, add the shrimp and cook until opaque, about 3–5 minutes. Remove the shrimp with a slotted spoon and set aside.
- Add 2 cups frozen peas and carrots, the white and light-green parts of 2 sliced green onions, 3 minced garlic cloves, and 2 teaspoons freshly grated ginger to the pan. Cook until warmed through, about 2 minutes.
- Push the vegetables to one side of the pan and pour in 3 lightly beaten large eggs. Scramble the eggs until just set but still soft.
- Add the shrimp back to the pan along with 3 cups cold, cooked rice. Drizzle 3 tablespoons reduced-sodium soy sauce and 2 teaspoons sesame oil over the rice. Stir everything together and cook until heated through, about 1–2 minutes. Remove from heat and garnish with the reserved dark green scallion tops. Serve immediately.
Recipe FAQs
This recipe combines shrimp, cold cooked rice, eggs, green onions, peas and carrots, garlic, grated ginger, reduced-sodium soy sauce, and a touch of sesame oil for extra flavor.
What soy sauce is best for fried rice?
Reduced-sodium soy sauce is a good choice to keep salt in check. To make this dish gluten-free, use tamari or coconut aminos instead.
What is the best rice for fried rice?
Cold, long-grain white or brown rice works best because it stays separate and achieves the right texture when fried.
Recipe notes
- Pro tip: Fresh peeled and deveined shrimp saves time—if using frozen, thaw and dry before cooking.
- Prepare rice 1–2 days ahead or use leftover rice for best results.
- Freeze fresh ginger and grate it with a microplane—no peeling required.
- Swap proteins or vegetables to suit your tastes. Chicken, pork, tofu, or extra vegetables all work well.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
More easy dinner recipes you’ll love:
- Egg roll in a bowl (a skillet-style, stir-fry version)
- Ground beef tacos (quick weeknight tacos)
- One-pot farfalle pasta with sausage, mushrooms and peas
- 30-minute cheesy Mexican rice skillet
- Skillet pasta primavera with fresh vegetables
- One-pot Thai peanut veggie pasta
- Skillet lasagna for a simplified family favorite
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so we can see what you made.
Shrimp Fried Rice Recipe
Servings: 6 | Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Shrimp Fried Rice is packed with juicy shrimp, vegetables and egg for a flavorful, easy dinner. This recipe includes a gluten-free option and can be ready in about 30 minutes.
Ingredients
- 1 lb. shrimp, peeled and deveined
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 2 cups frozen peas and carrots
- 2 green onions, sliced (reserve dark green tops for garnish)
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 3 large eggs, lightly beaten
- 3 cups cold cooked rice (white or brown)
- 3 tablespoons reduced-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- 2 teaspoons sesame oil
Instructions
- Season shrimp with salt and pepper. Heat oil in a large sauté pan over medium heat. Cook shrimp until opaque, about 3–5 minutes. Remove and set aside.
- Add peas and carrots, white parts of green onions, garlic and ginger to the pan. Cook until warmed, about 2 minutes.
- Push vegetables to the side and add beaten eggs. Scramble until nearly set but still moist.
- Return shrimp to the pan, add rice, soy sauce and sesame oil. Stir and cook until everything is heated through, 1–2 minutes. Garnish with green onion tops and serve.
Notes
- Use leftover rice or prepare rice ahead for best texture.
- Adjust soy sauce to taste and swap for gluten-free alternatives if needed.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 316 kcal, Carbohydrates: 30 g, Protein: 23 g, Fat: 12 g, Sodium: 452 mg. Nutrition is estimated and provided for guidance only.
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