If you love vibrant, crave-worthy meals made with everyday staples, look no further than this Shrimp Fried Rice Recipe! It’s that magical combination of fluffy rice, tender shrimp, golden eggs, and colorful veggies—all sizzled to perfection in one pan. This dish is a weeknight hero and a crowd-pleaser, bringing together bold flavor, just the right amount of chew and crunch, and irresistible fragrance. Whether you have leftover rice on hand or need something special for your next family dinner, this recipe deserves a place in your regular rotation.

Ingredients You’ll Need

The secret to a great Shrimp Fried Rice Recipe is simplicity. Each ingredient adds its own character—sweet shrimp, bright scallions, fluffy eggs, and a savory kiss of soy. Let’s break down why they matter and how to make every bite sing.

Shrimp: Use 1 lb of 26-30 count uncooked shrimp (peeled and deveined). Fresh or frozen both work—just be sure to thaw and pat dry for a bouncy bite.
Corn starch: 1 tsp, for marinating the shrimp. This creates a light coating that helps them stay tender during stir-frying.
Sea salt: 1/4 tsp, to season the shrimp and heighten all the natural flavors.
Freshly ground black pepper: 1/4 tsp, for a gentle kick and aroma.
Light olive oil (or canola): 3 Tbsp, divided. A neutral oil with a high smoke point for efficient, even stir-frying.
Large eggs: 4, beaten. Eggs add creaminess and those classic golden ribbons throughout.
Green onion: 1/4 cup finely chopped. Brings a burst of freshness and mild onion flavor.
Leftover chilled white rice: 5 cups, rinsed before cooking. Day-old rice fries up beautifully, never soggy or clumpy.
Frozen carrots and peas: 12 oz, thawed. Classic color, crunch, and subtle sweetness—all in one scoop.
Soy sauce or coconut aminos: 2 Tbsp (or to taste). This is the backbone of that irresistible umami flavor.
Sesame oil: 1 1/2 tsp, for a nutty finish and signature aroma—don’t skip it!

How to Make Shrimp Fried Rice Recipe

Step 1: Marinate the Shrimp

Start by tossing your peeled shrimp in a bowl with the cornstarch, salt, and black pepper. Let this mixture hang out at room temperature for about 10 minutes. This little step gives the shrimp a delicate coating and keeps them super juicy once they hit the hot pan.

Step 2: Sear the Shrimp

Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of oil. When it’s shimmering, place the shrimp in a single layer. Cook them for about 1 minute per side until they turn opaque and curl slightly. Pop the cooked shrimp in a bowl and set aside—they’ll join the party again soon.

Step 3: Scramble the Eggs

Using the same skillet, pour in the beaten eggs. Let them sit for a few seconds before stirring, then gently break them up with a spatula and cook just until they’re softly set—no runny bits. Scoop out the eggs onto a plate and keep them close.

Step 4: Sauté the Green Onions

Give the pan a quick wipe with paper towels, then return it to medium-high heat with the last tablespoon of oil. Add the chopped green onions and sauté for about 30 seconds, just until fragrant and bright. This sets the foundation for the rice.

Step 5: Crisp Up the Rice

Now, add the chilled rice. Spread it out evenly and leave it alone for a minute or two to get those delicious crispy edges—this is where the magic happens! After a quick stir, let it sizzle just a bit longer. Trust me, you’ll notice the difference in texture.

Step 6: Season and Add Veggies

Drizzle the soy sauce (or coconut aminos) evenly over the rice, stirring everything together to ensure that every grain is coated. Add the sesame oil and follow up with your thawed peas and carrots. Mix everything together to combine the flavors and colors.

Step 7: Bring It All Together

Finally, return your seared shrimp and scrambled eggs to the skillet. Gently fold everything together over medium-high heat until it’s piping hot and fragrant. Taste and add another dash of soy sauce if you like more saltiness, then serve immediately while sizzling!

How to Serve Shrimp Fried Rice Recipe

Garnishes

Top your finished Shrimp Fried Rice Recipe with an extra scattering of sliced green onions for a fresh bite, a sprinkle of toasted sesame seeds for crunch, or even a dash of chili flakes if you want a hint of heat. A small lime wedge on the side offers a lovely, zippy touch.

Side Dishes

For a bigger meal, this rice pairs wonderfully with light soups like miso or egg drop, or a quick cucumber salad for a refreshing contrast. Some steamed broccoli or sautéed bok choy rounds off the meal with crunch and color.

Creative Ways to Present

Serve your Shrimp Fried Rice Recipe in colorful bowls and top with a sunny-side egg for visual appeal. Use small ramekins to mold the rice into neat domes, or try serving it in a hollowed-out pineapple half for a fun tropical vibe—perfect for impressing guests!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Cool the Shrimp Fried Rice Recipe completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days, with the flavors mingling even more as it sits.

Freezing

For longer storage, spread the cooled rice in a thin layer on a baking sheet to freeze quickly, then transfer to freezer bags or containers. It will keep its texture for up to a month and is perfect for future quick meals.

Reheating

To reheat, sprinkle a little water over the rice and microwave it covered, or stir-fry it in a skillet over medium heat until hot. If using the stovetop, you can even add a touch of oil for a freshly-cooked feel. Avoid overcooking so the shrimp stay tender.

FAQs

Can I use fresh rice instead of leftover rice?

You can, but day-old chilled rice yields the best result because it’s drier and less likely to go mushy. If you must use fresh rice, spread it on a tray and chill it for an hour or two before frying.

What’s the best shrimp size for this recipe?

Medium shrimp (26-30 count per pound) are ideal—they offer just the right bite and cook quickly. You can use smaller or larger shrimp, just adjust cooking time accordingly.

Is there a substitute for soy sauce?

Absolutely! Coconut aminos are a fantastic gluten-free, soy-free alternative and taste great in the Shrimp Fried Rice Recipe. You can also try tamari for a similar flavor if you want it gluten-free.

Can I add other vegetables?

Yes! Feel free to mix in diced bell peppers, corn, baby spinach, or whatever quick-cooking veggies you love. Just be sure they’re not too watery so the rice stays fluffy.

Is this recipe good for meal prep?

Definitely. Shrimp Fried Rice Recipe holds up beautifully for a few days in the fridge and reheats quickly, making it a reliable option for lunchboxes or fast dinners throughout the week.

Final Thoughts

If you’re looking for a dish that’s as satisfying as takeout—but even better homemade—give this Shrimp Fried Rice Recipe a try. It’s delightfully simple, endlessly flexible, and sure to become a repeat favorite in your home kitchen. Share it with family and friends and enjoy every savory, colorful forkful!