Shrimp Fried Rice

It is well documented that I am a woman who loves her shellfish, especially shrimp. Any time that Marc and I get Chinese takeout I either get shrimp lo mein or shrimp fried rice. Instead of dialing up our take out place the other night, I decided to make our own shrimp fried rice right here at home! It’s cheaper and quicker, so it was a no brainer. All I had to do was run out to get the shrimp since I already had everything else on hand. Leftover rice or day old rice worked the best in the recipe. The fact that I had a bunch sitting in my refrigerator was one of the inspirations for making this shrimp fried rice. It was a fantastic solution to use it up! Chicken or beef would have worked here too, or tofu to keep it vegetarian.

The star of shrimp fried rice. Succulent, glorious shrimp.
The star of shrimp fried rice though was the shrimp obviously. I bought it already peeled and deveined so that prep was a breeze! The dish came together in minutes once I had all of my ingredients ready to go. This was a case where doing a good mis en place was extremely important. I didn’t want to have to search for an ingredient while my shrimp fried rice burned!
The shrimp fried rice all done in my beloved cast iron skillet.
I made sure to get my cast iron skillet nice and hot. Then all of the ingredients came together gorgeously in one pan. Less clean up made me happy! The shrimp fried rice was done in 15 minutes from start to finish, which also made me really happy.

I just scooped the shrimp fried rice into pretty bowls when it was done and sprinkled some fresh cilantro on top for some green freshness. Oh my goodness there was so much flavor from the lime salt, soy sauce and Sriracha. The sesame oil provided a gorgeous nuttiness too. Coupled with the tender shrimp and rice, this was a big hit. I loved being able to dictate the shrimp to rice ratio. There is usually never enough shrimp for me when we get takeout, ha! Best of all, it was so quick and easy for a busy weeknight. Hope you all enjoy! xoxo

Shrimp Fried Rice
Shrimp Fried Rice
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Shrimp Fried Rice
Shrimp Fried Rice
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Jeanie and Lulu's Kitchen
  • 1 dash sesame oil
  • 1 pound shrimp peeled and deveined, tails removed
  • 1 pinch lime sea salt or kosher salt plus additional as needed to taste
  • 2 whole eggs
  • 1 dash milk
  • 1/2 an onion peeled and finely diced
  • 1 tablespoon minced garlic
  • 3 cups pre-cooked white rice
  • 1/2 cup frozen peas
  • 3/4 cup soy sauce
  • 1 dash Sriracha
  • 1/2 teaspoon ground ginger
  • 1 bunch fresh cilantro roughly chopped as needed for garnish
  1. Heat the sesame oil in a cast iron skillet or wok over medium high heat. Season the shrimp with salt and cook them in the pan until they are pink and cooked through, about three minutes. In the meantime, whisk together the eggs and milk in a bowl.
  2. Remove the shrimp to a plate when they are done and pour the egg mixture into the hot pan. Let the eggs scramble and cook completely, then remove them to the same plate as the shrimp. Add the onion, garlic, rice and peas to the pan and toss them together for about 30 seconds to let them get fragrant.
  3. Deglaze the pan with the soy sauce and Sriracha, then add the ground ginger for more flavor and more salt to taste. Let everything meld together for 2-3 minutes while you constantly stir it. This is basically a stir fry after all!
  4. Once it is done, scoop the shrimp fried rice into pretty bowls and top them with a sprinkle of the chopped fresh cilantro. Enjoy the homemade takeout without having to pick up the phone!



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