Nothing beats the sizzle of shrimp hitting a hot wok when you’re craving something deliciously satisfying! Whether you need a quick weeknight dinner, want to impress guests, or simply crave that perfect comfort food, shrimp fried rice delivers every time. We’ve gathered 18 incredible recipes that transform this classic dish into something special for any occasion—get ready to find your new favorite!
Classic Shrimp Fried Rice with Soy Sauce
Very few dishes transport me back to my college days like a perfectly executed shrimp fried rice. I remember surviving on takeout versions during finals week, but now I’ve perfected my own homemade version that’s actually better than most restaurants. The secret is in the technique and using day-old rice, which I’ll share with you today.
Ingredients
For the rice and protein:
– 3 cups cooked white rice (day-old, refrigerated)
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 2 large eggs
For the vegetables:
– 1 cup frozen peas and carrots mix
– 1/2 cup chopped yellow onion
– 2 cloves garlic, minced
– 1/4 cup chopped green onions
For the sauce:
– 3 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 1/2 tsp white pepper
Instructions
1. Pat the raw shrimp completely dry with paper towels.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add the shrimp and cook for 2 minutes per side until pink and opaque.
4. Remove the shrimp from the wok and set aside on a plate.
5. Crack 2 large eggs directly into the hot wok.
6. Scramble the eggs for 1 minute until just set but still slightly runny.
7. Add the remaining 1 tablespoon of vegetable oil to the wok.
8. Add the chopped yellow onion and cook for 2 minutes until translucent.
9. Add the minced garlic and cook for 30 seconds until fragrant.
10. Add the frozen peas and carrots mix and cook for 2 minutes until thawed.
11. Crumble the day-old rice into the wok with your fingers to break up any clumps.
12. Stir-fry the rice with the vegetables for 3 minutes until heated through.
13. Pour the soy sauce, oyster sauce, sesame oil, and white pepper evenly over the rice.
14. Toss everything together for 2 minutes until the rice is evenly coated.
15. Return the cooked shrimp to the wok.
16. Add the chopped green onions.
17. Stir everything together for 1 final minute to combine.
Here’s why this version beats takeout every time: the rice has that perfect separate-grain texture without being greasy, and the shrimp stay plump and juicy rather than rubbery. I love serving this family-style with extra soy sauce on the side for those who want it saltier, and sometimes I’ll top it with a fried egg for breakfast the next day.
Spicy Garlic Shrimp Fried Rice
Huddled over my stove last Tuesday, I realized my go-to weeknight dinner had become this spicy garlic shrimp fried rice—it’s the kind of dish that clears out the fridge and satisfies every craving. Honestly, I’ve made it so often that my family now requests it more than takeout. There’s something magical about the sizzle of shrimp hitting a hot wok that just feels like home.
Ingredients
– For the shrimp: 1 lb raw shrimp (peeled and deveined), 2 tbsp vegetable oil, 1 tsp salt
– For the rice: 3 cups cooked white rice (cold)
– For the vegetables: 1 cup frozen peas and carrots (thawed), 1/2 cup chopped yellow onion, 2 minced garlic cloves
– For the sauce: 3 tbsp soy sauce, 1 tbsp sriracha, 1 tsp sesame oil
Instructions
1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
2. Pat the shrimp dry with paper towels—this helps them sear instead of steam.
3. Add the shrimp to the hot skillet in a single layer and sprinkle with 1 teaspoon of salt.
4. Cook the shrimp for 2 minutes per side, until they turn pink and opaque, then transfer to a plate.
5. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
6. Sauté the chopped onion for 3 minutes, until it softens and becomes translucent.
7. Stir in the minced garlic and cook for 30 seconds, just until fragrant—be careful not to burn it.
8. Add the thawed peas and carrots and cook for 2 minutes, stirring occasionally.
9. Crumble the cold cooked rice into the skillet, breaking up any clumps with a spatula.
10. Spread the rice evenly and let it cook undisturbed for 1 minute to develop a slight crispness on the bottom.
11. Pour the soy sauce, sriracha, and sesame oil over the rice, stirring quickly to coat everything evenly.
12. Return the cooked shrimp to the skillet and toss gently to combine.
13. Cook for another 1–2 minutes, until everything is heated through. Every bite of this fried rice delivers a punch of garlic and heat, with plump shrimp and slightly crisp rice. Especially good when topped with a fried egg or served alongside a simple cucumber salad, it’s a meal that feels both comforting and exciting.
Thai Pineapple Shrimp Fried Rice
Getting takeout Thai food used to be my Friday night ritual until I realized how simple and satisfying it is to make my favorite dishes at home. This pineapple shrimp fried rice brings back memories of my first trip to a Thai restaurant where the sweet and savory combination completely won me over, and now I make it weekly because it’s faster than delivery.
Ingredients
For the rice base:
– 3 cups cooked jasmine rice, chilled
– 2 tablespoons vegetable oil
– 2 eggs, beaten
– 1/2 cup frozen peas
– 1/2 cup diced carrots
For the shrimp and pineapple:
– 1 pound raw shrimp, peeled and deveined
– 1 cup fresh pineapple chunks
– 1/2 cup diced red bell pepper
– 1/4 cup chopped green onions
For the sauce:
– 3 tablespoons soy sauce
– 1 tablespoon fish sauce
– 1 teaspoon sugar
– 1/2 teaspoon white pepper
Instructions
1. Heat a large wok or skillet over high heat for 2 minutes until very hot.
2. Add 1 tablespoon vegetable oil and swirl to coat the surface completely.
3. Pour in the beaten eggs and cook for 45 seconds until set but still soft.
4. Transfer the cooked eggs to a plate and break them into small pieces with a spatula.
5. Add the remaining 1 tablespoon vegetable oil to the same wok.
6. Place the raw shrimp in a single layer and cook for 90 seconds per side until pink and opaque.
7. Add the diced red bell pepper and cook for 1 minute while stirring constantly.
8. Tip: Use day-old chilled rice for the best fried rice texture—fresh rice tends to become mushy.
9. Add the chilled jasmine rice to the wok, breaking up any clumps with your spatula.
10. Stir-fry the rice for 3 minutes until grains are separated and slightly toasted.
11. Pour the soy sauce, fish sauce, sugar, and white pepper directly over the rice.
12. Mix thoroughly for 1 minute until every grain is evenly coated with sauce.
13. Add the frozen peas, diced carrots, and cooked egg pieces to the wok.
14. Stir-fry for 2 minutes until the vegetables are heated through and tender.
15. Tip: Don’t overcrowd the wok—cook in batches if needed for proper searing.
16. Gently fold in the fresh pineapple chunks and chopped green onions.
17. Cook for 1 final minute just to warm the pineapple through.
18. Tip: Reserve some green onions for garnish to add fresh color and crunch at the end.
Zesty pineapple chunks burst with sweetness against the savory shrimp, while the perfectly separated rice grains have that characteristic wok-hei smokiness we all love. I love serving this in hollowed-out pineapple halves for a tropical presentation that always impresses guests, and the contrasting textures of tender shrimp, juicy pineapple, and slightly chewy rice make every bite exciting.
Healthy Brown Rice Shrimp Fried Rice
Whenever I find myself with leftover brown rice and a craving for something satisfying yet healthy, this shrimp fried rice is my go-to solution. I actually developed this recipe after a particularly busy week when my fridge was full of random veggies and that lonely bag of frozen shrimp—sometimes the best dishes come from kitchen improvisation!
Ingredients
For the rice base:
– 3 cups cooked brown rice, chilled
– 2 tablespoons vegetable oil
For the protein and vegetables:
– 1 pound raw shrimp, peeled and deveined
– 1 cup frozen peas and carrots mix
– 2 large eggs
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the sauce:
– 3 tablespoons low-sodium soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon rice vinegar
– ½ teaspoon red pepper flakes
Instructions
1. Heat a large skillet or wok over medium-high heat until a drop of water sizzles immediately.
2. Add 1 tablespoon vegetable oil and swirl to coat the entire cooking surface.
3. Place shrimp in a single layer and cook for 2 minutes until the bottoms turn pink.
4. Flip each shrimp and cook for another 1-2 minutes until fully opaque and curled.
5. Transfer cooked shrimp to a clean plate using tongs or a slotted spoon.
6. Crack 2 eggs directly into the hot skillet and scramble continuously with a spatula for 45-60 seconds until softly set.
7. Push eggs to one side of the skillet and add remaining 1 tablespoon vegetable oil.
8. Add minced garlic and grated ginger to the oil and cook for 30 seconds until fragrant but not browned.
9. Add frozen peas and carrots mix and stir-fry for 2 minutes until vegetables are heated through and no longer icy.
10. Add chilled brown rice, breaking up any clumps with your spatula, and stir-fry for 3 minutes until rice is heated and grains are separated.
11. Pour low-sodium soy sauce, sesame oil, rice vinegar, and red pepper flakes evenly over the rice mixture.
12. Return cooked shrimp to the skillet and toss everything together for 1 minute until well combined and heated through.
13. Remove skillet from heat and let rest for 1 minute before serving. Exactly how this dish comes together never fails to impress me—the chewy brown rice provides wonderful texture against the tender shrimp, while the sesame oil and ginger create this incredible aromatic base that makes your kitchen smell amazing. I love serving it in shallow bowls with extra red pepper flakes for those who want more heat, and sometimes I’ll top it with sliced green onions for fresh crunch.
Teriyaki Shrimp Fried Rice with Vegetables
Sometimes the best meals come from cleaning out the fridge—that’s exactly how this Teriyaki Shrimp Fried Rice with Vegetables came to be in my kitchen last week. I had some leftover rice, a bag of frozen shrimp, and a rainbow of veggies begging to be used, so I whipped up this savory, satisfying dish that’s become a new weeknight favorite.
Ingredients
– For the sauce: ¼ cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp minced garlic, 1 tsp grated ginger
– For the shrimp and vegetables: 1 lb raw shrimp (peeled and deveined), 2 cups cooked white rice (chilled), 1 cup frozen mixed vegetables (peas, carrots, corn), ½ cup diced onion, 2 tbsp vegetable oil, 2 large eggs (beaten), 2 tbsp chopped green onions
Instructions
1. In a small bowl, whisk together ¼ cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated ginger until well combined to make the teriyaki sauce.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add 1 lb raw shrimp to the hot skillet in a single layer and cook for 2 minutes per side until pink and opaque.
4. Remove the cooked shrimp from the skillet and set aside on a clean plate.
5. Add remaining 1 tbsp vegetable oil to the same skillet and heat for 30 seconds.
6. Add ½ cup diced onion and cook for 2 minutes until translucent and fragrant.
7. Add 1 cup frozen mixed vegetables and cook for 3 minutes, stirring frequently, until heated through and slightly tender.
8. Push the vegetables to one side of the skillet and pour 2 beaten eggs into the empty space.
9. Scramble the eggs for 1-2 minutes until fully cooked, then mix them with the vegetables.
10. Add 2 cups chilled cooked white rice to the skillet, breaking up any clumps with a spatula.
11. Pour the prepared teriyaki sauce over the rice and vegetable mixture.
12. Stir continuously for 3-4 minutes until the rice is evenly coated and heated through.
13. Return the cooked shrimp to the skillet and toss to combine with the rice mixture.
14. Cook for 1 additional minute to reheat the shrimp.
15. Remove from heat and stir in 2 tbsp chopped green onions.
A perfectly balanced dish where the sweet-savory teriyaki sauce clings to every grain of rice, while the shrimp stay tender and the vegetables add just the right crunch. I love serving this in shallow bowls with extra green onions sprinkled on top, and sometimes I’ll add a drizzle of sriracha for those who like a little heat—it makes for such a vibrant, restaurant-quality meal right at home.
Kimchi Shrimp Fried Rice
Every time I have leftover rice in my fridge, my mind immediately goes to this kimchi shrimp fried rice—it’s become my go-to quick dinner that never fails to satisfy. I actually started making this version after a friend brought me homemade kimchi from her latest fermentation experiment, and now I always keep a jar in my fridge specifically for this dish. There’s something so comforting about the spicy, tangy kimchi mingling with sweet shrimp and fluffy rice that just hits all the right notes.
Ingredients
- For the protein and vegetables:
- 1 pound raw shrimp, peeled and deveined
- 1 cup chopped kimchi
- 1/2 cup chopped yellow onion
- 2 tablespoons vegetable oil
- For the rice and seasoning:
- 4 cups cooked white rice (preferably day-old)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 eggs
- 2 chopped green onions
Instructions
- Heat a large skillet or wok over medium-high heat until a drop of water sizzles immediately upon contact.
- Add 1 tablespoon vegetable oil to the hot skillet and swirl to coat the surface evenly.
- Place shrimp in a single layer in the skillet and cook for exactly 2 minutes until the bottoms turn pink.
- Flip each shrimp using tongs and cook for another 1-2 minutes until completely opaque and curled.
- Transfer cooked shrimp to a clean plate using a slotted spoon, leaving any oil in the skillet.
- Add remaining 1 tablespoon vegetable oil to the same skillet.
- Add chopped yellow onion and cook while stirring constantly for 3 minutes until translucent.
- Add chopped kimchi and continue cooking while stirring for 2 more minutes until fragrant.
- Push kimchi mixture to one side of the skillet using your spatula.
- Crack 2 eggs into the empty side of the skillet and scramble immediately with your spatula for 45 seconds until softly set.
- Mix eggs with the kimchi mixture until fully incorporated.
- Add 4 cups cooked white rice to the skillet, breaking up any clumps with your spatula.
- Cook while stirring constantly for 4 minutes until rice is heated through and slightly crispy in spots.
- Drizzle 2 tablespoons soy sauce evenly over the rice mixture while continuing to stir.
- Return cooked shrimp to the skillet and toss to combine all ingredients thoroughly.
- Remove skillet from heat and drizzle 1 tablespoon sesame oil over the fried rice.
- Add chopped green onions and toss one final time to distribute evenly.
Right out of the skillet, this fried rice has the most wonderful contrast of textures—the rice gets slightly crispy at the edges while remaining fluffy, and the shrimp stay beautifully tender against the crunch of kimchi. I love serving it straight from the pan with extra kimchi on the side for those who want an extra kick, and sometimes I’ll top it with a fried egg for the ultimate comfort meal.
Coconut Shrimp Fried Rice
Sometimes the best recipes come from kitchen experiments gone right—like that time I tried adding coconut to my usual shrimp fried rice and ended up with this tropical twist that’s become a weeknight favorite in our house.
Ingredients
For the rice:
– 2 cups cooked jasmine rice, chilled overnight
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1/2 cup frozen peas and carrots mix
For the shrimp and sauce:
– 1 lb raw medium shrimp, peeled and deveined
– 1/4 cup coconut milk
– 2 tbsp soy sauce
– 1 tsp fish sauce
– 1 tbsp lime juice
– 1/4 cup shredded unsweetened coconut
– 2 green onions, sliced
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. 2. Add minced garlic and cook for 30 seconds until fragrant but not browned. 3. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque. 4. Remove shrimp from skillet and set aside on a clean plate. 5. Add remaining 1 tablespoon vegetable oil to the same skillet. 6. Add frozen peas and carrots and cook for 2 minutes until thawed and slightly softened. 7. Break up chilled jasmine rice with your fingers and add to the skillet. 8. Cook rice for 3 minutes, stirring constantly, until grains are separated and heated through. 9. Push rice to one side of the skillet and pour coconut milk, soy sauce, and fish sauce into the empty space. 10. Let sauces bubble for 30 seconds before mixing into the rice. 11. Return cooked shrimp to the skillet along with any accumulated juices. 12. Add shredded coconut and stir everything together for 1 minute until well combined. 13. Remove skillet from heat and stir in lime juice. 14. Sprinkle with sliced green onions. You’ll love how the crispy coconut adds texture against the tender shrimp, while the coconut milk creates this creamy coating that makes each bite feel indulgent yet light—perfect served in hollowed-out pineapple halves for a fun tropical presentation that always impresses guests.
Lemongrass Shrimp Fried Rice
Bursting with vibrant Southeast Asian flavors, this lemongrass shrimp fried rice has become my go-to weeknight dinner when I want something that feels restaurant-quality but comes together in minutes. I first discovered this combination after ordering takeout from a tiny Vietnamese spot in my neighborhood, and now I make my own version at least twice a month—it’s that good!
Ingredients
For the shrimp marinade
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp minced lemongrass
– 1 tbsp fish sauce
– 1 tsp sugar
For the fried rice
– 3 cups cooked jasmine rice, chilled
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 2 eggs, beaten
– 1 cup frozen peas and carrots
– 2 tbsp soy sauce
– 1 tbsp lime juice
– ¼ cup chopped cilantro
Instructions
1. Combine shrimp, lemongrass, fish sauce, and sugar in a bowl, then marinate for 15 minutes at room temperature.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add marinated shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
4. Transfer cooked shrimp to a clean plate using tongs, leaving any oil in the pan.
5. Add remaining 1 tablespoon of vegetable oil to the same pan and heat for 30 seconds.
6. Add minced garlic and diced onion, then stir-fry for 2 minutes until fragrant and slightly softened.
7. Push aromatics to one side of the pan and pour beaten eggs into the empty space.
8. Scramble the eggs for 1 minute until softly set but still moist.
9. Add frozen peas and carrots to the pan and stir-fry for 2 minutes until thawed and heated through.
10. Break up chilled jasmine rice with your fingers before adding it to the pan to prevent clumping.
11. Add rice to the skillet and stir-fry for 3 minutes, pressing down with your spatula to separate grains.
12. Drizzle soy sauce evenly over the rice and continue stir-frying for 2 minutes until well incorporated.
13. Return cooked shrimp to the pan and toss everything together for 1 minute to reheat.
14. Remove pan from heat and stir in lime juice and chopped cilantro.
Crispy-edged rice grains mingle with tender shrimp in every bite, while the lemongrass adds a subtle citrusy aroma that makes this dish truly special. I love serving it in shallow bowls with extra lime wedges for squeezing over the top, and sometimes I’ll add a fried egg for extra richness—it makes for such a satisfying meal that always disappears faster than I can make it!
Curry Shrimp Fried Rice with Peas
Kind of like that friend who always shows up with exactly what you need, this curry shrimp fried rice has saved many of my weeknight dinners. I first threw it together when my fridge was nearly empty except for some leftover rice and frozen shrimp, and now it’s become my go-to when I want something flavorful but don’t want to spend hours cooking. There’s something magical about how the curry powder transforms simple ingredients into a meal that feels special yet completely approachable.
Ingredients
For the shrimp:
- 1 lb raw medium shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 tsp curry powder
For the fried rice:
- 3 cups cooked white rice, chilled
- 2 tbsp vegetable oil
- 2 large eggs, beaten
- 1 cup frozen peas, thawed
- 3 tbsp soy sauce
- 2 tsp curry powder
- 2 green onions, sliced
Instructions
- Pat the shrimp completely dry with paper towels.
- Sprinkle 1 teaspoon curry powder evenly over the shrimp.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the shrimp to the hot skillet in a single layer.
- Cook the shrimp for 2 minutes without moving them to develop a sear.
- Flip each shrimp and cook for 1 more minute until pink and opaque.
- Transfer the cooked shrimp to a clean plate using tongs.
- Reduce heat to medium and add 2 tablespoons vegetable oil to the same skillet.
- Pour the beaten eggs into the skillet and let them set for 30 seconds.
- Scramble the eggs with a spatula until cooked through but still soft.
- Add the chilled rice to the skillet, breaking up any clumps with your spatula.
- Cook the rice for 3 minutes, stirring occasionally, until heated through.
- Sprinkle 2 teaspoons curry powder evenly over the rice mixture.
- Add the thawed peas and stir to combine.
- Pour 3 tablespoons soy sauce around the edges of the skillet.
- Return the cooked shrimp to the skillet and stir gently to combine.
- Cook for 1 more minute to reheat the shrimp.
- Remove from heat and stir in the sliced green onions.
But what really makes this dish shine is how the plump shrimp contrast with the fluffy rice grains, while the peas add little bursts of sweetness that cut through the savory curry. I love serving it straight from the skillet with extra green onions scattered on top, and sometimes I’ll add a squeeze of lime for brightness if I’m feeling fancy.
Sweet and Sour Shrimp Fried Rice
Sometimes the best dinners come from cleaning out the fridge—that’s exactly how this Sweet and Sour Shrimp Fried Rice was born in my kitchen last week, and now it’s a family favorite. I love how the tangy sauce clings to every grain of rice, and it’s so quick to whip up on busy nights. Trust me, once you try this, you’ll never order takeout again!
Ingredients
- For the sauce: 1/4 cup ketchup, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp brown sugar
- For cooking: 2 tbsp vegetable oil, 2 cloves garlic (minced), 1/2 cup diced onion, 1/2 cup diced bell pepper, 1/2 cup frozen peas and carrots
- For the main components: 1 lb raw shrimp (peeled and deveined), 3 cups cooked white rice (cold), 2 large eggs (beaten), 2 green onions (sliced)
Instructions
- Whisk together 1/4 cup ketchup, 2 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tbsp brown sugar in a small bowl until smooth.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add 1 lb raw shrimp and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
- Pour 1 tbsp vegetable oil into the same skillet and add 2 cloves minced garlic, 1/2 cup diced onion, and 1/2 cup diced bell pepper.
- Sauté for 3–4 minutes until onions are translucent and peppers are slightly softened.
- Push vegetables to one side and pour 2 beaten eggs into the empty space, scrambling them for 1–2 minutes until fully cooked.
- Add 3 cups cold cooked white rice and 1/2 cup frozen peas and carrots, stirring to combine and break up any clumps.
- Pour the prepared sauce over the rice mixture and stir continuously for 2 minutes until evenly coated.
- Return the cooked shrimp to the skillet and toss everything together, heating for 1 more minute.
- Remove from heat and stir in 2 sliced green onions just before serving.
But what really makes this dish shine is the perfect balance of sticky rice and plump shrimp, with a sauce that’s just tangy enough to keep you coming back for more. I love serving it in bowls with extra green onions sprinkled on top, or even stuffing it into lettuce cups for a fun, hands-on meal that the kids adore.
Ginger Scallion Shrimp Fried Rice
Just last Tuesday, I found myself staring at leftover rice and some lonely shrimp in my fridge, which sparked the creation of this ginger scallion shrimp fried rice that’s become my go-to weeknight lifesaver. It’s that perfect balance of savory, aromatic, and satisfying that makes you feel like you’ve ordered takeout without ever leaving your kitchen. I love how the ginger adds this warm kick that cuts through the richness—it’s become my secret weapon for turning simple ingredients into something special.
Ingredients
For the shrimp marinade:
– 1 lb raw shrimp, peeled and deveined
– 1 tbsp soy sauce
– 1 tsp cornstarch
For the fried rice:
– 3 cups cold cooked white rice
– 2 tbsp vegetable oil, divided
– 2 large eggs, beaten
– 4 scallions, white and green parts separated and chopped
– 2 tbsp fresh ginger, minced
– 3 cloves garlic, minced
– 1/4 cup frozen peas
For finishing:
– 2 tbsp soy sauce
– 1 tsp sesame oil
Instructions
1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Combine the shrimp with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a medium bowl.
3. Let the shrimp marinate at room temperature for exactly 15 minutes while you prep other ingredients.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
5. Add the marinated shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer the cooked shrimp to a clean plate using tongs.
7. Pour the beaten eggs into the same hot skillet and scramble for 45 seconds until softly set.
8. Remove the scrambled eggs and add them to the plate with the shrimp.
9. Add the remaining 1 tablespoon vegetable oil to the skillet.
10. Sauté the white parts of scallions, ginger, and garlic for exactly 1 minute until fragrant.
11. Add the cold rice to the skillet, breaking up any clumps with a spatula.
12. Stir-fry the rice for 3 minutes until heated through and slightly crispy.
13. Mix in the frozen peas and cook for 1 additional minute.
14. Return the cooked shrimp and eggs to the skillet.
15. Pour 2 tablespoons soy sauce and 1 teaspoon sesame oil over the rice mixture.
16. Toss everything together for 1 minute until evenly combined and heated through.
17. Stir in the green parts of the scallions just before serving.
The rice develops this wonderful slightly crispy texture while the shrimp stay perfectly tender, and that ginger-scallion combination creates layers of flavor that just keep surprising you. I love serving this straight from the skillet with extra scallions sprinkled on top—it makes for such a comforting, complete meal that always disappears faster than I expect.
Szechuan Shrimp Fried Rice
When I first tried Szechuan shrimp fried rice at a tiny hole-in-the-wall restaurant in Chinatown, I was blown away by how the fiery, numbing spices balanced with the savory rice and tender shrimp. Now, after countless attempts to recreate that magic at home, I’ve landed on this foolproof version that’s become my go-to for busy weeknights. Trust me, once you get the hang of toasting the Szechuan peppercorns, you’ll never look at takeout the same way again.
Ingredients
- For the shrimp:
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp Szechuan peppercorns, toasted and ground
- 1 tsp chili flakes
- 1 tsp sugar
- For the fried rice:
- 3 cups cooked jasmine rice, chilled
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
Instructions
- Pat the shrimp dry with paper towels and toss with 1 tbsp cornstarch in a medium bowl.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add the shrimp to the skillet and cook for 2 minutes per side until pink and opaque.
- Transfer the cooked shrimp to a clean plate and set aside.
- Wipe the skillet clean with a paper towel and return it to medium heat.
- Add the Szechuan peppercorns to the dry skillet and toast for 1 minute, shaking the pan constantly, until fragrant.
- Grind the toasted peppercorns using a mortar and pestle or spice grinder until fine.
- In a small bowl, combine the ground peppercorns, 2 tbsp soy sauce, 1 tsp chili flakes, and 1 tsp sugar to make the sauce.
- Heat 2 tbsp vegetable oil in the skillet over high heat until it just starts to smoke, about 2 minutes.
- Add the minced garlic and grated ginger to the hot oil and stir-fry for 30 seconds until golden brown.
- Push the garlic and ginger to one side of the skillet and pour the beaten eggs into the empty space.
- Scramble the eggs for 1 minute until fully cooked, then break them into small pieces with your spatula.
- Add the chilled jasmine rice to the skillet, breaking up any clumps with the back of a spoon.
- Stir-fry the rice for 3 minutes, pressing it against the hot surface of the skillet to create a slight crispness.
- Pour the prepared sauce over the rice and toss to coat evenly.
- Add the frozen peas and cooked shrimp to the skillet, stirring constantly for 2 minutes until heated through.
Keep this dish vibrant by serving it immediately—the rice stays wonderfully separate and slightly chewy, while the shrimp remain plump and juicy. I love topping mine with extra chili flakes for heat and serving it alongside quick-pickled cucumbers to cut through the richness. Honestly, the numbing tingle from those Szechuan peppercorns makes every bite an adventure you’ll want to repeat again and again.
Garlic Butter Shrimp Fried Rice
Just last Tuesday, I found myself staring at leftover rice and some shrimp in my fridge, wondering how to transform them into something special without a trip to the store—this garlic butter shrimp fried rice was the delicious answer that’s become a weekly staple in my kitchen.
Ingredients
- For the shrimp:
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- For the fried rice:
- 3 cups cooked white rice, chilled
- 4 cloves garlic, minced
- 1/2 cup frozen peas
- 2 large eggs
- 3 tbsp unsalted butter
- 2 green onions, sliced
Instructions
- Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
- Season the shrimp evenly with 1/2 tsp salt and 1/4 tsp black pepper.
- Heat a large skillet or wok over medium-high heat for 2 minutes until hot.
- Add 2 tbsp olive oil to the hot skillet and swirl to coat the surface.
- Cook the shrimp for 2 minutes per side until they turn pink and opaque.
- Transfer the cooked shrimp to a clean plate using tongs.
- Reduce the heat to medium and melt 3 tbsp unsalted butter in the same skillet.
- Sauté 4 cloves minced garlic in the butter for 1 minute until fragrant but not browned.
- Push the garlic butter to one side of the skillet and crack 2 large eggs directly into the empty space.
- Scramble the eggs quickly with a spatula for 1 minute until softly set.
- Add 3 cups chilled cooked white rice to the skillet, breaking up any clumps with your spatula.
- Stir-fry the rice mixture for 3 minutes until grains are separated and lightly toasted.
- Pour in the combined sauce of 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil.
- Toss everything together for 1 minute until the rice is evenly coated.
- Stir in 1/2 cup frozen peas and cook for 2 more minutes until peas are heated through.
- Return the cooked shrimp to the skillet and gently fold them into the rice.
- Remove the skillet from heat and sprinkle with 2 sliced green onions.
Diving into this dish reveals plump shrimp nestled in buttery rice with crispy edges—the garlic infuses every bite without overpowering. I love serving it straight from the skillet with extra green onions scattered on top for a vibrant finish that makes weeknight dinners feel celebratory.
Mexican-Style Shrimp Fried Rice with Black Beans
After discovering a forgotten bag of shrimp in my freezer last week, I decided to transform my usual fried rice routine into something with a little more fiesta flair. This Mexican-style shrimp fried rice has become my new go-to for using up pantry staples while feeling like I’m treating myself to restaurant-quality flavors right at home.
Ingredients
- For the rice base:
- 3 cups cooked white rice, chilled overnight
- 1 tablespoon vegetable oil
- 1/2 cup frozen corn kernels
- 1/2 cup canned black beans, rinsed and drained
- For the shrimp and vegetables:
- 1 pound medium raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- For seasoning and garnish:
- 2 tablespoons soy sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Pat the shrimp completely dry with paper towels to ensure proper searing.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add shrimp to the hot skillet in a single layer, cooking for exactly 2 minutes per side until pink and opaque.
- Transfer cooked shrimp to a clean plate using tongs.
- Add remaining 1 tablespoon olive oil to the same skillet over medium heat.
- Sauté red bell pepper and red onion for 3-4 minutes until slightly softened.
- Add minced garlic and cook for 30 seconds until fragrant but not browned.
- Push vegetables to one side of the skillet and add vegetable oil to the empty space.
- Add chilled rice to the oil, breaking up any clumps with a spatula.
- Cook rice undisturbed for 2 minutes to develop a slight crispness on the bottom.
- Stir in frozen corn and black beans, combining all ingredients evenly.
- Sprinkle chili powder and ground cumin directly over the rice mixture.
- Pour soy sauce around the edges of the skillet where it will sizzle and caramelize.
- Return cooked shrimp to the skillet, gently folding them into the rice.
- Cook for 1 final minute to reheat the shrimp completely.
- Remove skillet from heat and stir in chopped cilantro.
My favorite thing about this dish is how the plump shrimp contrast with the slightly chewy rice and creamy black beans. The corn adds little bursts of sweetness that play beautifully against the smoky chili powder. I love serving this family-style with extra lime wedges for squeezing over the top—the bright acidity really makes all the flavors pop.
Basil Shrimp Fried Rice with Chili
A sizzling wok and the aroma of garlic hitting hot oil—that’s my happy place. I first discovered this basil shrimp fried rice during a trip to a tiny Thai restaurant in Portland, and I’ve been perfecting my version ever since. It’s become my go-to weeknight dinner when I want something that feels fancy but comes together in minutes.
Ingredients
For the Rice and Protein
– 2 cups cold cooked jasmine rice
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp vegetable oil
For the Aromatics and Vegetables
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1/2 cup frozen peas
For the Sauce
– 2 tbsp soy sauce
– 1 tbsp fish sauce
– 1 tsp sugar
– 2 Thai chilies, thinly sliced
For Finishing
– 1/2 cup fresh basil leaves
Instructions
1. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering.
2. Add shrimp in a single layer and cook for 1 minute per side until pink and opaque, then transfer to a plate. Tip: Don’t overcrowd the shrimp—this ensures they sear instead of steam.
3. Add remaining 1 tablespoon oil to the same wok and heat for 30 seconds.
4. Add minced garlic and cook for 30 seconds until fragrant but not browned.
5. Add diced red bell pepper and cook for 2 minutes until slightly softened.
6. Add cold jasmine rice, breaking up any clumps with a spatula.
7. Stir-fry rice for 3 minutes, pressing it against the hot surface of the wok to create some crispy bits.
8. Add frozen peas and cook for 1 minute until thawed.
9. Pour soy sauce, fish sauce, and sugar evenly over the rice.
10. Add sliced Thai chilies and stir everything together for 1 minute until well combined. Tip: Wear gloves when handling Thai chilies—their oils can irritate skin.
11. Return cooked shrimp to the wok and toss with the rice mixture for 1 minute to reheat.
12. Remove wok from heat and stir in fresh basil leaves until just wilted. Tip: Adding basil off the heat preserves its bright flavor and vibrant color.
What makes this dish truly special is the way the plump shrimp contrast with the slightly crispy rice, while the Thai chilies provide a building heat that’s balanced by the sweet basil. I love serving it in shallow bowls with extra lime wedges for squeezing over the top, and it’s equally delicious the next day straight from the refrigerator.
Five-Spice Shrimp Fried Rice
Vivid memories of my grandmother’s kitchen always come flooding back whenever I catch that aromatic scent of five-spice powder sizzling in the pan—it’s what inspired me to create this quick weeknight version of shrimp fried rice that’s become my go-to when I’m craving something comforting yet exciting. I love how the warm spices mingle with the briny shrimp and fluffy rice, creating this incredible depth of flavor that always makes me feel like I’m treating myself without spending hours in the kitchen. Honestly, this dish has saved me on countless busy evenings when takeout was tempting, but homemade just hits different.
Ingredients
For the rice and shrimp:
– 2 cups cold cooked jasmine rice
– 1 lb raw medium shrimp, peeled and deveined
– 2 tbsp vegetable oil
For the vegetables:
– 1 cup frozen peas and carrots mix
– 3 cloves garlic, minced
– 2 large eggs
For the sauce:
– 2 tbsp soy sauce
– 1 tsp five-spice powder
– 1/2 tsp white pepper
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the raw shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
3. Remove the cooked shrimp from the skillet and set aside on a clean plate.
4. Crack 2 large eggs directly into the hot skillet and scramble them for 1 minute until softly set.
5. Push the scrambled eggs to one side of the skillet and add the remaining 1 tablespoon of vegetable oil.
6. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
7. Add the frozen peas and carrots mix and cook for 2 minutes until thawed and heated through.
8. Break up the cold cooked jasmine rice with your fingers before adding it to the skillet—this prevents clumping.
9. Cook the rice mixture for 3 minutes, stirring constantly, until grains are separated and lightly toasted.
10. Return the cooked shrimp to the skillet and toss to combine with the rice mixture.
11. Sprinkle 1 teaspoon of five-spice powder and 1/2 teaspoon of white pepper evenly over the rice.
12. Pour 2 tablespoons of soy sauce around the edges of the skillet for maximum flavor distribution.
13. Stir everything together for 1 minute until well combined and heated through.
Amazingly, this fried rice achieves that perfect restaurant-style texture where each grain remains distinct yet coated in the aromatic five-spice seasoning. The shrimp stay wonderfully tender while the subtle licorice notes from the spice blend create this sophisticated flavor profile that feels both familiar and exotic. I love serving it in shallow bowls with extra soy sauce on the side for drizzling, and sometimes I’ll top it with sliced green onions for that fresh crunch contrast.
Jalapeño Lime Shrimp Fried Rice
Craving something with a little kick that comes together faster than takeout? This Jalapeño Lime Shrimp Fried Rice has been my go-to weeknight hero lately, born from a desperate fridge clean-out that turned into a family favorite. It’s the perfect balance of zesty, spicy, and savory, all in one pan.
Ingredients
For the shrimp marinade:
– 1 lb raw medium shrimp, peeled and deveined
– 2 tbsp fresh lime juice
– 1 tsp chili powder
– 1/2 tsp salt
For the fried rice:
– 3 cups cooked and cooled white rice (preferably day-old)
– 2 tbsp vegetable oil, divided
– 2 large eggs, lightly beaten
– 1/2 cup finely chopped white onion
– 2 jalapeños, seeds removed and finely diced
– 3 cloves garlic, minced
– 3 tbsp soy sauce
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges for serving
Instructions
1. In a medium bowl, combine the shrimp, lime juice, chili powder, and salt, then set aside to marinate for 10 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the marinated shrimp to the hot skillet in a single layer and cook for 2 minutes per side, until pink and opaque, then transfer to a clean plate.
4. Pour the beaten eggs into the same skillet and scramble for 1 minute, breaking them into small curds with a spatula, then remove and set aside with the shrimp.
5. Add the remaining 1 tablespoon of oil to the skillet and sauté the onion and jalapeños for 3 minutes, until the onion is translucent.
6. Stir in the minced garlic and cook for 30 seconds, just until fragrant to avoid burning.
7. Add the cooked rice to the skillet, breaking up any clumps with your spatula, and stir-fry for 3 minutes until lightly toasted.
8. Pour the soy sauce evenly over the rice and toss to coat completely.
9. Return the cooked shrimp and scrambled eggs to the skillet, along with any accumulated juices, and stir gently to combine and heat through for 1 minute.
10. Remove the skillet from the heat and fold in the chopped cilantro.
Keep those lime wedges handy for a bright squeeze right before eating—it really wakes up the flavors. The rice gets this fantastic slightly crisp texture from toasting, while the shrimp stay tender and zesty. I love serving it straight from the skillet with extra jalapeño slices for anyone who wants more heat.
Cashew Shrimp Fried Rice with Bell Peppers
Never underestimate the power of a good stir-fry to rescue a busy weeknight! I first discovered this cashew shrimp fried rice when I was trying to use up leftover rice and some bell peppers that were looking a little lonely in my fridge—now it’s become my go-to comfort meal that somehow manages to feel both indulgent and wholesome at the same time.
Ingredients
– For the rice base: 2 cups cooked jasmine rice (preferably day-old), 2 tablespoons vegetable oil
– For the shrimp: 1 pound medium shrimp (peeled and deveined), 1/2 teaspoon salt, 1/4 teaspoon black pepper
– For the vegetables: 1 red bell pepper (diced into 1/2-inch pieces), 1 green bell pepper (diced into 1/2-inch pieces), 1/2 cup chopped yellow onion, 2 cloves garlic (minced)
– For the sauce: 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil
– For garnish: 1/2 cup roasted cashews, 2 green onions (thinly sliced)
Instructions
1. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering (about 350°F).
2. Pat the shrimp completely dry with paper towels, then season with salt and black pepper.
3. Add shrimp to the hot oil in a single layer and cook for 90 seconds per side until pink and opaque.
4. Transfer shrimp to a clean plate using tongs, leaving any oil in the pan.
5. Add remaining 1 tablespoon vegetable oil to the same pan and heat for 30 seconds.
6. Add diced bell peppers and chopped onion, stirring constantly for 3-4 minutes until slightly softened.
7. Add minced garlic and cook for 45 seconds until fragrant but not browned.
8. Break up any clumps in the day-old rice with your fingers before adding to the pan.
9. Add rice to the vegetables, pressing it against the hot surface of the pan for 1 minute to create slight crispness.
10. Pour soy sauce, oyster sauce, and sesame oil directly over the rice mixture.
11. Use a spatula to toss and stir continuously for 2 minutes until every grain is coated and heated through.
12. Return cooked shrimp to the pan along with any accumulated juices.
13. Add roasted cashews and toss everything together for 1 final minute.
14. Remove from heat and stir in sliced green onions.
For the ultimate texture experience, I love how the plump shrimp contrast with the crunchy cashews and tender-crisp bell peppers. The savory sauce clings perfectly to each grain of rice, creating that classic fried rice magic we all crave—try serving it in shallow bowls with extra cashews sprinkled on top for maximum crunch factor!
Summary
From quick weeknight dinners to impressive entertaining options, these 18 shrimp fried rice recipes offer delicious solutions for every craving. We hope you find some new favorites to add to your rotation! Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference.
