Shrimp fried rice made from leftover rice and pantry or freezer staples. This easy shrimp fried rice recipe serves two.
As I continue exploring homemade takeout, I keep returning to the freezer for quick weeknight solutions. Mine is often stocked with bread, mixed vegetables and a bag of peeled, deveined shrimp. Frozen shrimp are so handy — they thaw quickly and make fast dinners like this shrimp fried rice possible.
My toddler has very particular tastes—anything brown is often rejected—but she happily accepts pink proteins like shrimp, salmon, or lobster. That means frozen shrimp are a reliable win in our house. When the Princess approves, dinner is much easier for everyone.
How to choose frozen shrimp:
I usually buy wild-caught shrimp when I can. Cleaned, deveined, tail-on shrimp are my preference, but tailless shrimp are fine if they’re a better price. The tail can add a bit of briny flavor, but don’t worry about it too much—buy what’s affordable and freeze it for later.
To quickly defrost shrimp, place the amount you need in a bowl of cool water at room temperature for 10 minutes, change the water, and let sit another 10 minutes. In about 20 minutes the shrimp will be mostly defrosted and ready to cook. This method is fast and reliable for shrimp—chicken or beef will take much longer.
Shrimp Fried Rice Recipe — how to make
Cold, leftover rice is the key to great fried rice. Use white or brown rice that has been refrigerated; if you’re in a pinch, spread fresh rice on a plate and chill or freeze it for 30 minutes to dry it out slightly. Leftover takeout rice or meal-prep rice both work well.
- Sauté the defrosted shrimp first, then remove them from the pan and set aside in a small bowl.
- Without wiping the pan, scramble two eggs until just set, remove them, and set aside.
- Add the vegetables, soy sauce, and cold rice to the pan. Break up the rice as it cooks so the grains separate and soak up the sauce.
- Toss the cooked shrimp and scrambled eggs back into the pan, heat through, and finish with a drizzle of sesame oil and a sprinkle of cilantro if desired. Serve immediately.
Fried Rice with Shrimp
This shrimp fried rice is an ideal weeknight recipe because it uses pantry and freezer staples and takes about 15 minutes to cook. It’s also meal-prep friendly: leftovers keep well for a few days and make an easy lunch.
I often double the recipe so there’s enough for lunches. If you’re cooking for a picky eater, try using less soy sauce while cooking and offer a small dish of soy sauce on the side for dipping — letting kids control the dipping can make new flavors more approachable.
Another trick that works at my house is to present components separately: small piles of peas, carrots, egg, rice, and shrimp. When items are “recognizable,” picky eaters are often more willing to try them. Adjust this approach to what works best for your family.
If you try this shrimp fried rice, I’d love to hear how your family likes it. You can easily swap proteins — chicken, diced ham, or Canadian bacon all work well in this dish.
Shrimp Fried Rice Recipe
Fried rice with shrimp — an easy, 15-minute dinner.
5 minutes
15 minutes
15 minutes
35 minutes
Ingredients
- 6 ounces frozen shrimp
- 1 teaspoon cornstarch
- 2 tablespoons neutral oil
- 2 large eggs, beaten
- 3 green onions, sliced
- 2 cups cold leftover rice (white or brown), stirred well
- 1/2 cup frozen peas and carrots
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil (optional)
- Cilantro (optional)
Instructions
- Place shrimp in a shallow bowl of cool water and let sit at room temperature for 10 minutes. Drain and replace the water, then let sit another 10 minutes to finish defrosting.
- Drain and pat the shrimp dry with paper towels. Toss with cornstarch to coat.
- Heat 1 tablespoon oil in a 10″ nonstick skillet over medium-high heat. When the oil shimmers, add shrimp in a single layer and cook 3 minutes on the first side. Flip and cook 1–2 minutes more until pink and curled. Don’t overcook. Remove shrimp and set aside.
- Add the remaining tablespoon oil to the pan. Beat the eggs, add them to the hot pan, and scramble until just set, about 3–4 minutes. Remove and set aside.
- Add green onions, rice, frozen vegetables, and soy sauce to the hot pan. Use a spatula to break up the rice so grains separate and each bite is coated.
- When the rice is hot throughout, return the shrimp and scrambled eggs to the pan. Drizzle with sesame oil if using, garnish with cilantro, and serve.
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 602
Total Fat: 28g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 22g
Cholesterol: 365mg
Sodium: 1785mg
Carbohydrates: 54g
Fiber: 3g
Sugar: 3g
Protein: 33g