Name: Quick Shrimp Fried Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 ounces small raw shrimp, shelled and deveined; 1/2 teaspoon kosher salt; Freshly ground black pepper, to taste; 1/2 teaspoon cornstarch; 3 tablespoons peanut oil, canola oil, or rice bran oil; 3 eggs, beaten; 2 stalks green onion, minced; 4 cups leftover rice, grains separated well; 3/4 cup frozen peas and carrots, defrosted; 1 tablespoon soy sauce (use gluten-free soy sauce for gluten-free version), plus more to taste; 1 teaspoon dark toasted sesame oil

If you’re craving a flavorful weeknight dinner that comes together in a flash, you’ll absolutely want to try this Quick Shrimp Fried Rice Recipe. It’s one of those meals I turn to when I want something satisfying but straightforward – hot shrimp, fluffy rice, and just the right touch of veggies and soy sauce. Plus, it’s ready in about 15 minutes, making it a true lifesaver on busy nights. Keep reading, and I’ll share all my tips to help you nail it perfectly every time!

💚

Why You’ll Love This Recipe

Super Fast: From start to finish, this meal is done in 15 minutes, perfect for busy evenings.
Big Flavor: The combination of soy sauce, sesame oil, and fresh shrimp delivers punchy, savory notes.
Versatile Ingredients: Uses simple pantry staples and leftover rice, making it budget-friendly and easy to customize.
Pro Techniques: I’ll share my tricks to get perfectly cooked shrimp and fluffy rice every time.

A white bowl filled with shrimp fried rice showing one base layer of light brown cooked rice mixed with small orange carrot cubes and bright green peas scattered evenly throughout. There are medium-sized white shrimp with a slight pink tint placed on top, combined with scrambled yellow egg pieces mixed within the rice. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Quick Shrimp Fried Rice Recipe plays a role in creating that irresistible balance of flavors and textures. Using day-old rice really helps get that perfect fried rice texture without it turning mushy, and shrimp cook so quickly – just be careful not to overdo them.

Shrimp: Small, raw, shelled and deveined shrimp work best; they cook quickly and stay tender.
Kosher Salt: Season shrimp and veggies to enhance their natural flavors.
Freshly Ground Black Pepper: Adds a subtle heat and freshness.
Cornstarch: Helps shrimp develop a nice sear without sticking or drying out.
Peanut Oil (or canola/rice bran oil): These oils have high smoke points perfect for stir-frying on high heat.
Eggs: Scrambled into the rice for richness and texture.
Green Onion: Adds that pop of color and a mild allium bite.
Leftover Cooked Rice: Preferably day-old and separated so grains stay fluffy.
Frozen Peas and Carrots: Defrosted before adding for quicker cooking.
Soy Sauce: The salty umami base—use gluten-free if needed.
Dark Toasted Sesame Oil: Just a teaspoon finishes the dish with a gorgeous nutty aroma.

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.

Variations

I love how versatile this Quick Shrimp Fried Rice Recipe is—you can easily swap or add ingredients to make it your own. Whether you want it veggie-packed, spice it up, or lighten it a bit, small tweaks go a long way.

Vegetable Boost: I often toss in diced bell peppers, mushrooms, or snap peas for extra crunch and color. My family doesn’t even notice the extra greens!
Spicy Kick: Adding a splash of sriracha or some finely chopped fresh chili gives the dish a welcome heat layer.
Protein Swap: You can easily replace shrimp with chicken breast strips or tofu for different protein options.
Low Sodium: Use low-sodium soy sauce and reduce added salt, balancing flavor with a squeeze of fresh lime.

How to Make Quick Shrimp Fried Rice Recipe

Step 1: Prep and Season the Shrimp

Start by tossing the shrimp in a mix of kosher salt, freshly ground black pepper, and cornstarch. This little coating trick I discovered helps create a nice sear and keeps them juicy. Let them sit at room temp for about 10 minutes while you get other ingredients ready. This resting really makes a difference in texture because shrimp won’t suddenly cool down your hot pan.

Step 2: Sear Shrimp in a Very Hot Pan

Heat your wok or large sauté pan on high until it’s smoking hot—test with a drop of water; it should instantly sizzle. This heat is key to getting that slightly crispy edge on the shrimp. Swirl in one tablespoon of oil, place your shrimp in a single layer, and don’t touch them for 30 seconds. Flip, cook another 30 seconds or so until shrimp look mostly cooked. Remember, they cook fast, and you’ll finish them in the rice, so avoid overcooking here. Use a slotted spoon to transfer shrimp to a bowl.

Step 3: Scramble the Eggs

Lower heat to medium and add another splash of oil if needed. Pour in beaten eggs and stir constantly to get soft, fluffy curds just before fully cooked—they’ll finish cooking with the rice. Transfer the eggs to the shrimp bowl so they’re ready to go back in later.

Step 4: Fry the Rice with Aromatics

Wipe out the pan with paper towels to remove any stuck bits. Heat it on high again and add the remaining oil. Toss in minced green onions and stir quickly for 15 seconds to release their fragrant flavor. Add your separated leftover rice next, mixing well with the onions. Then spread the rice out and let it sizzle quietly for a minute or two without stirring. This step creates the beloved crispy bits. Flip and repeat to get that perfect texture.

Step 5: Combine with Soy Sauce, Veggies, Shrimp, and Eggs

Drizzle soy sauce over the rice, stir to combine, then add defrosted peas and carrots along with the shrimp and eggs. Finish with a teaspoon of dark toasted sesame oil to give the whole dish a delicious nutty aroma. Stir everything together and heat through until sizzling hot. Taste and adjust soy sauce if needed. Serve immediately for best texture and flavor!

👨‍🍳

Pro Tips for Making Quick Shrimp Fried Rice Recipe

Use Day-Old Rice: Freshly cooked rice is too moist and clumps easily; day-old keeps the grains separate and perfect for stir-frying.
Don’t Overcrowd Your Pan: Cooking shrimp and rice in batches helps everything sear properly instead of steaming.
High Heat is Key: It locks in flavors and prevents sogginess, giving you that signature fried rice texture.
Rest Shrimp Before Cooking: Letting them sit with seasoning absorbs flavor and helps them cook evenly without sticking.

How to Serve Quick Shrimp Fried Rice Recipe

The image shows a black pan filled with shrimp fried rice. The dish has three main layers: the base is made of light brown fried rice mixed with small bright orange carrot cubes and green peas. Scattered on top are soft, yellow scrambled egg pieces and pinkish-orange cooked shrimp, which are plump and curled. The pan sits on a stovetop with a clear view of its black surface and handle, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this shrimp fried rice with a handful of chopped fresh cilantro or extra sliced green onions just before serving—it adds brightness and color that makes the dish feel fresh. A wedge of lime on the side is also fantastic if you want to add a subtle zing.

Side Dishes

This goes beautifully with a simple cucumber salad or some quick steamed broccoli. When feeding a crowd, I like to add egg rolls or potstickers on the side for variety and extra crunch.

Creative Ways to Present

For a special dinner, I’ve served this fried rice inside grilled pineapple halves or fluffy lettuce cups—it’s a fun way to impress guests while keeping the meal light and vibrant.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp fried rice in an airtight container in the fridge for up to 3 days. Make sure it cools slightly before sealing to avoid sogginess. When I reheat, I usually add a splash of water or soy sauce to keep it moist.

Freezing

Although you can freeze fried rice, I’ve found the shrimp’s texture changes a bit. If freezing, pack in single portions and thaw in the fridge. It’s great for emergencies but best fresh when you can.

Reheating

The best way to reheat is on the stovetop in a hot pan. Stir constantly for even warming and to revive some crispness. Avoid microwaving if you can, as it tends to make the rice mushy.

FAQs

Can I use fresh shrimp instead of frozen ones?

Absolutely! Fresh shrimp work wonderfully in this Quick Shrimp Fried Rice Recipe. Just make sure they’re peeled and deveined, and adjust cooking times slightly as fresh shrimp might cook faster than thawed frozen ones.
What type of rice is best for fried rice?

Day-old jasmine or long-grain rice is ideal because it’s dried out slightly, which helps prevent clumping and ensures a fluffy texture. Freshly cooked rice tends to be too moist and sticky for frying.
Can I make this recipe gluten-free?

Yes, just use gluten-free soy sauce or tamari instead of regular soy sauce to keep it gluten-free. All other ingredients like shrimp, eggs, and veggies are naturally gluten-free.
How do I avoid mushy fried rice?

Use leftover or day-old rice with separated grains, cook over high heat, and avoid overcrowding the pan to prevent steaming instead of frying. Also, don’t add too much soy sauce, which can make rice soggy.

Final Thoughts

This Quick Shrimp Fried Rice Recipe has become one of my go-to meals whenever I’m short on time but still want something delicious and downright comforting. It’s fast, flexible, and packed with flavor that never fails to impress family or guests. I hope you’ll find yourself reaching for this recipe as often as I do—there’s nothing like the satisfaction of a homemade fried rice done right, with juicy shrimp and all the tasty fixings. Give it a try and let me know how it turns out for you!