Name: Shrimp Fried Rice Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 pound large shrimp peeled and deveined; 1 teaspoon kosher salt; ½ teaspoon ground white pepper; ½ small onion diced; 2 green scallions thinly sliced (white and green parts separated); 2 garlic cloves minced; ½ teaspoon minced ginger; 1 ½ cup frozen peas and carrots; 3 tablespoons avocado oil; 3 large eggs beaten; 4 cups cooked white rice; 3 tablespoons tamari soy sauce or coconut aminos; 2 teaspoons toasted sesame oil

If you’re craving a vibrant, satisfying meal that comes together in a flash, this Shrimp Fried Rice Recipe is exactly what you need. Packed with tender shrimp, fresh veggies, and fragrant seasonings, it’s the perfect easy dinner to whip up any night of the week.

A large metal pan filled with fried rice topped with many pinkish-orange shrimp. The rice is yellowish with small bits of green peas and orange carrots mixed in. Chopped green onions are sprinkled on top, adding a fresh green color. A metal spoon sits inside the pan, ready to serve. In the background, there is a small white bowl with chopped green onions on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp Fried Rice Recipe
Top Tip
How to Serve Shrimp Fried Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp Fried Rice Recipe

Why You'll Love This Recipe

I can’t tell you how many times this shrimp fried rice has saved the day when I needed something quick, tasty, and fuss-free. It hits all the right notes without keeping you in the kitchen forever.

Speedy 20-minute meal: Perfect for busy weeknights when you want something homemade without the wait.
Fresh, vibrant flavors: The combo of garlic, ginger, and scallions keeps this dish bright and tasty.
Protein-packed with shrimp: It’s light but filling, giving you a wholesome dinner that satisfies.
Gluten-free and versatile: Using tamari or coconut aminos makes it safe for gluten-sensitive diets and easy to customize.

Ingredients & Why They Work

Before you dive in, let’s chat about the ingredients. I like to use fresh shrimp and keep staple aromatics on hand, which really elevate the flavor for such a simple dish. Also, using day-old cooked rice is key to getting that perfect fried rice texture without sogginess.

Flat lay of large raw shrimp with shells removed, a small white bowl of kosher salt, a small white bowl of ground white pepper, a small white bowl of golden avocado oil, half a diced small onion, two green scallions with white and green parts separated and thinly sliced, two garlic cloves minced displayed fresh, a small white bowl of minced ginger, a small white bowl of frozen peas and carrots mixed, three whole uncracked brown eggs, a simple mound of cooked white rice, a small white bowl of tamari soy sauce, a small white bowl of toasted sesame oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Large shrimp: Peeled and deveined for quick cooking and tender bites every time.
Kosher salt: To season and bring out all the natural flavors without overpowering.
Ground white pepper: A subtle heat that works beautifully in Asian-inspired dishes.
Avocado oil: A neutral, high-smoke-point oil that’s perfect for stir-frying without burning.
Onion: Adds sweetness and texture to the base of the dish.
Green scallions: Their white parts provide aromatic depth while the green parts add fresh color at the end.
Garlic cloves: Minced for that punch of pungency and warmth.
Minced ginger: A little zing and freshness that wakes up the whole dish.
Frozen peas and carrots: No need to thaw, they add color and a gentle sweetness.
Large eggs: Lightly beaten and scrambled for that classic fried rice texture.
Cooked white rice: Preferably day-old or cooled to avoid clumping and mushiness.
Tamari soy sauce or coconut aminos: For savory, gluten-free seasoning with a touch of umami.
Toasted sesame oil: Just a little drizzle amps up the nutty flavor and aroma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Shrimp Fried Rice Recipe is how easy it is to make it your own! Whether you like it extra spicy, loaded with veggies, or tailored to your dietary needs, there’s plenty of room to personalize this quick and flavorful dish.

Vegetable variations: I love swapping out the frozen peas and carrots for fresh bell peppers, snap peas, or even baby corn depending on the season. It adds a lovely crunch and freshness.
Protein swaps: While shrimp is fantastic here, you can try chicken, tofu, or even a fried egg on top for a vegetarian spin. When I made it with tofu, I pressed and cubed it, then tossed it in the wok early to get a nice golden crust.
Spice it up: For a little heat, I often add a pinch of chili flakes or a splash of my favorite hot sauce while stir-frying. It brings a bright kick that pairs perfectly with the savory tamari.
Gluten-free tip: Using tamari soy sauce or coconut aminos keeps this dish naturally gluten free without sacrificing flavor. It’s my go-to for an allergy-friendly weeknight dinner.
Oil choices: While avocado oil’s great for high heat, I sometimes use a neutral vegetable or canola oil depending on what I have on hand.

Step-by-Step: How I Make Shrimp Fried Rice Recipe

A white round plate sits on a white marbled surface holding a colorful shrimp fried rice. The dish has three layers visually: the bottom layer is a bed of white and golden fried rice, mixed with small diced orange carrots and light green peas; the middle layer is bright pink-orange shrimp scattered evenly on top; the top layer is fresh chopped green onions sprinkled across the dish. Light brown chopsticks rest across the lower right edge of the plate. In the background, a shiny silver pan filled with more shrimp fried rice and a small white bowl with chopped green onions are visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season the Shrimp

Start by seasoning 1 pound of large shrimp with 1 teaspoon kosher salt and ½ teaspoon ground white pepper in a medium bowl. This simple seasoning really lets the natural shrimp flavor shine. Set it aside while you prep the rest of your ingredients to let the spices soak in.

Step 2: Sear the Shrimp to Perfection

Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until it’s shimmering. Place the shrimp in a single layer—this helps them get a nice sear. Cook for about 1 to 2 minutes, then flip and cook another 30 seconds until the shrimp are just opaque and cooked through. Remove them to a plate to avoid overcooking.

Step 3: Stir-Fry the Aromatics

Add the diced ½ small onion, the white parts of 2 thinly sliced green scallions, 2 minced garlic cloves, and ½ teaspoon minced ginger to the hot wok. Stir-fry for about 1 minute until you can really smell the fragrance filling your kitchen—that’s when you know the flavor base is ready!

Step 4: Cook the Vegetables

Next, toss in 1 ½ cups of frozen peas and carrots straight from the freezer—no need to thaw! Stir-fry for 1 to 2 minutes until they’re warmed through, adding a lovely pop of color and a bit of sweetness.

Step 5: Scramble the Eggs

Push the veggies to one side of the wok, creating a clear space. Pour in 3 beaten large eggs and scramble quickly, stirring gently until the eggs are soft and pillowy. This adds a delicious texture contrast to the dish.

Step 6: Combine Rice, Shrimp, and Seasonings

Now for the heart of the dish: add 4 cups of cooked white rice, the seared shrimp, 3 tablespoons tamari soy sauce (or coconut aminos), and 2 teaspoons toasted sesame oil to the wok. Stir-fry everything together for about 2 minutes until the rice and shrimp are thoroughly heated and seasoned. The toasted sesame oil gives it that irresistible nutty aroma.

Step 7: Finish with Green Onions and Serve

Finally, stir in the green parts of the scallions for a fresh, bright finish. Serve immediately and enjoy your quick, homemade Shrimp Fried Rice that’s bursting with flavor in just 20 minutes!

Top Tip

These helpful tips come from lots of kitchen experiments and small tweaks to make your Shrimp Fried Rice Recipe truly shine!

Use Day-Old Rice: I’ve found that using rice that’s been cooked and cooled, ideally overnight, prevents sogginess and gives you those perfect separate grains in every bite.
Sear Shrimp Quickly: Cooking shrimp just until opaque keeps them tender and juicy—overcooking makes them rubbery, so watch the clock carefully (1 to 2 minutes per side!).
Cook Aromatics First: Sauté the onions, garlic, and ginger just until fragrant before adding vegetables; it builds layers of flavor that truly bring the dish alive.
Keep the Wok Hot: High heat is key to stir-frying. A hot wok gives your shrimp and rice that beautiful sear and prevents steaming, which can ruin the texture.

How to Serve Shrimp Fried Rice Recipe

In a round black pan on a white marbled surface, three main layers are visible: on the left side, a large pile of plain white rice with a small splash of brown sauce on top; on the right side, cooked shrimp with a soft orange color and slight shine piled up neatly; below the shrimp, there is a mix of scrambled yellow eggs and small green peas with tiny bits of orange carrots mixed in. Two silver utensils, a spoon and a fork, rest on the pan’s edge with the spoon inside the shrimp layer. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes can elevate your shrimp fried rice. Try adding a sprinkle of toasted sesame seeds for nuttiness, extra sliced green onions for crunch and color, or even a handful of chopped fresh cilantro for a bright herbal note. A wedge of lime on the side adds a burst of citrusy freshness that beautifully balances the dish’s richness.

Side Dishes

Shrimp fried rice pairs wonderfully with crunchy Asian slaws, steamed or stir-fried broccoli, or a simple cucumber salad with rice vinegar dressing. For a heartier meal, serve alongside crispy spring rolls or a light miso soup to complement those savory, fragrant flavors.

Make Ahead and Storage

Storing Leftovers

Place your cooled shrimp fried rice in an airtight container and store it in the refrigerator. It will keep well for up to 3 days, making it a great leftover option for quick lunches or dinners.

Freezing

You can freeze leftover shrimp fried rice for up to 1 month. Portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Thaw overnight in the fridge before reheating.

Reheating

Reheat your shrimp fried rice in a hot skillet or wok over medium heat. Add a splash of water or a little extra avocado oil to keep it from drying out and stir frequently until warmed through, about 3 to 5 minutes. Microwave reheating also works well—cover loosely and heat in 1-minute bursts, stirring in between.

Frequently Asked Questions:

Can I use raw shrimp or frozen shrimp for this recipe?

Yes! You want to use raw shrimp for the best texture and flavor, whether fresh or properly thawed frozen shrimp. Just be sure they’re peeled, deveined, and dried before seasoning and searing for the best result.

What kind of rice is best for shrimp fried rice?

Day-old cooked white rice works best. It’s drier and less sticky, which helps you achieve that classic fried rice texture with separate grains rather than mushy clumps.

Can I make this dish gluten free?

Absolutely! Using tamari soy sauce or coconut aminos (both gluten free) instead of regular soy sauce ensures the recipe stays gluten free without sacrificing flavor.

How spicy can I make the shrimp fried rice?

If you like it spicy, add chili flakes during the stir-fry or drizzle in your favorite hot sauce at the end. Just start small and adjust to your heat preference!

Final Thoughts

This Shrimp Fried Rice Recipe has become a quick weeknight favorite for good reason—its combination of tender shrimp, fresh veggies, and fragrant seasonings comes together fast and effortlessly. I hope these tips and serving ideas inspire you to make it a staple in your kitchen, whether for a busy dinner or a flavorful meal that tastes like you ordered takeout. Happy cooking!