shrimp fried rice


You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices.


Add your favorite salad and call it dinner!


One Pan Shrimp And Rice Recipe

Basmati rice, rinsed (see notes)

Extra virgin olive oil

red onion, chopped

red bell pepper,

garlic cloves,

peas,

parsley,

Kosher salt

coriander

tsp mild chile pepper (I used Aleppo pepper flakes)

cumin

paprika

¼ tsp ground turmeric

water

shrimp,

One Pan Shrimp and Rice Recipe

Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.

In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika.  Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.

Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.

While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.

Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.

Amazing meal! Served it with garlic parsley mushrooms. Very pleased :-)

Absolutely  delicious and I didn’t change a thing!

Suzy,
This pandemic has unlocked my appreciation for cooking!  I never would have thought to try making a  Mediterranean dish.  Your recipe for Mediterranean Shrimp and Rice was delicious!  Everything worked out just as you instructed.  I gave it an 8 out of ten and my husband agreed. I just asked my husband why?  He said, the flavor didn't have a lot of robust flavor.  You will cringe but we used soy sauce. I gave it an 8 for the same reason and I thought the rice was not as yellow as your photos and I'm my worst critic.  I will make this a staple dish in our family and for that I thank you and for our first introduction to Mediterranean cuisine.  I'm going to venture a little closer and make a few more dishes you suggested.  I'm looking at ordering from your website the olive oil and your videos are super too!  You make it look easy and possible to accomplish.  
Cheers,
Lori from Viera, Florida

The recipe description does not say what to do with the turmeric.  Is it added when the dish is ready for the shrimp?i

This is an easy tastey dinner, low fat, high protein to boot.  I did use jasmine rice because that's what i had on hand and it worked beautifully. I soaked it for 15 minutes, and I used a tad less water.  We prefer to use brown rice, so next time I'll try it with long grain brown rice and see what happens.  Thanks!

Succulent pieces of shrimp and scrambled eggs with very simple seasonings made this din tai fung inspired shrimp and egg fried rice so delicious. Simplicity at its best. It is one of our family&#039;s favorite fried rice dishes.

Easy Din Tai Fung Shrimp and Egg Fried Rice

shrimp

rice rice

eggs

Tbsp cooking oil (divided)

tsp sugar (or more to taste)

Use your clean hands to separate any clumps from the rice. Leftover refrigerated rice is perfect because they are drier and easy to separate the clumps. This helps a lot when you stir fry they won&#039;t stick to each other

Put the shrimp in ice-cold water and place in the fridge for 30 minutes. This will crisp up the shrimp. Drain off water and pat the shrimp dry. Season with a small pinch of salt and ground pepper

Preheat your wok over high heat. Add 1 Tbsp of oil. Add shrimp and stir fry until they just started to turn pink. Remove from the wok

Add the rest of the oil into the wok. Crack in eggs and scramble for about 10 seconds. Add rice and stir to break up any lumps and make sure the rice grains are coated with the eggs. Add salt and sugar and continue to stir fry until the rice grains are dry

Add the shrimp back in followed by some chopped green onion. Have a taste and add more salt and/or sugar as needed to suit your taste

Shrimp Fried Rice is one of my go-to 30-minute meals and my family can&#x27;t get enough of it. Fried Rice is the best way to use leftover rice.

Shrimp Fried Rice Recipe

lb shrimp

cornstarch

tsp sea salt

tsp black pepper

Tbsp LIGHT olive oil, or canola

eggs (beaten)

green onion (finely chopped)

white rice

oz frozen carrots and peas (thawed)

soy sauce

tsp sesame oil

In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.

Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.

Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.

Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions and cook green onion until fragrant.

Stir in rice then spread it evenly over the pan and cook 1 to 2 minutes without disturbing it then stir and sauté another 1 to 2 minutes. Rice should sizzle.

Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and vegetables and mix well.

Add cooked shrimp and cooked eggs back to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired.

Better than Takeout Shrimp Fried Rice is better than any restaurant that you have had!  Made with fresh shrimp, peas, carrots, egg, rice and topped with green onions, you will never have takeout again!! 

Better than Takeout Shrimp Fried Rice

vegetable oil

Tablespoon sesame oil (divided)

rice *

onion

frozen peas and carrots (thawed)

soy sauce (more

eggs (lightly beaten)

onions

Preheat a large skillet or wok to medium heat. Add vegetable oil, 1 Tablespoon sesame oil and shrimp to the skillet and salt and pepper. Cook the shrimp for 2-3 minutes or until no longer pink. Remove with a slotted spoon and set aside.

Add white onion and peas and carrots and fry until tender. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.

Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Add the rice and shrimp to the veggie and egg mixture. Pour the soy sauce and 1 Tablespoons sesame oil on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

*Use day old cold cooked rice for best results. If you don&#039;t have precooked rice, it is just fine to cook the rice the same day.

Everyone needs a good shrimp fried rice on hand. Perfect for a quick at home dinner or an easy  dish to bring to a potluck or party. The flavor is spot on and your guests will be surprised this isn&#x27;t from a restaurant!

Shrimp Fried Rice-American Deli Copycat

Bags Minute Rice

tsp Olive Oil (divided)

Onion (small-medium)

tbsp Garlic Paste

tbsp Ginger Paste

oz Frozen Mixed Vegetables

Eggs

Soy Sauce

tbsp Sesame Oil

Green Onion

Salt & Pepper (to taste

Boil 2 bags of Minute Rice according to package instructions.

On medium/high heat add 1tsp oil, sauté shrimp until cooked through. Season with salt and pepper and aside.

Add 1 tsp of oil, sauté onion, garlic and ginger paste until translucent. Salt and pepper to taste.

Add frozen vegetables and sauté until warm and cooked through.

Make space to scramble eggs in the same pot. Add 1 tsp of oil and scramble eggs, slowly adding in vegetable/onion mixture until thoroughly combined.

Place egg, veggie and onion mixture in a bowl, set aside.

In the same pan on high heat, add 1 tsp oil and fry cooked rice adding soy sauce and sesame oil. Sauté until rice becomes sticky and clumpy.

Add egg, veggie mixture and 1/2 cup green onion back to pot and stir.

Turn off heat, add cooked shrimp and stir until thoroughly combined. Top with remaining green onion. Enjoy!

Quick and easy, one-pan, 10-minute seafood fried rice with tiger prawns is so much healthier, tastier and better than takeout. It's the easiest weeknight dinner.

Seafood Fried Rice

tablespoon vegetable oil

lb. tiger prawns, peeled and deveined (approximately 10 pieces)

2 eggs, beaten

cup carrots, diced

frozen green peas

frozen sweet corn

freshly cooked white rice (can use leftover rice)

satay sauce (or satay paste)

tablespoon sesame oil

teaspoon salt

maggi sauce

tablespoon green onions (approximately 1 full stem), chopped

teaspoon roasted white sesame seeds (optional)

masago caviar (optional)

Heat oil in a large wok or skillet over medium high heat for one minute. Add prawns, continuously stir and flip the over until both sides turn orange and are cooked through, about 3 minutes.

Push the prawns to one side to make space for cooking the eggs. Add beaten eggs with a pinch of the sliced green onions into empty side of the pan, and stir until scrambled and cooked through, yet still tender.

Add carrots, sweet corn, and peas to the pan. Continuously stir for a minute to cook and evenly mix.  

Add the rice and turn the heat up to high. It's very important to cook fried rice over high heat to achieve the best texture. If you are using leftover rice, add up to 1/4 cup of water to soften the rice. Continuously stir for a minute to cook and evenly mix and distribute the ingredients.  

Add satay sauce, sesame oil, and salt, and keep stirring, for about 1 minute. Add maggi sauce and green onions at the end and stir to combine.

Top with a sprinkle of sesame seeds and masago caviar (roe) on top, and serve.

Needed something quick and easy to use my leftover rice up from yesterday! This was perfect!

Love quick and easy recipes like this. I'm such a huge fan of fried rice but I'd never tried it with satay sauce. It was a great change up and super delicious. I'm going to give this a try with chicken next.

This shrimp fried rice recipe is full of flavor and easy to whip up on a weeknight! Here's how to make this comforting dish.

Shrimp Fried Rice

yellow onion

garlic cloves

ginger (about 1 inch nub)

carrots

cabbage

sesame oil, divided

eggs*

peas

soy sauce (or liquid aminos)

teaspoon kosher salt

fish sauce (optional)

Green onion, for garnish (optional)

Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them. If using, chop the cabbage.

Pat the shrimp dry. In a large skillet, heat 2 tablespoons sesame oil on medium high heat. Add the shrimp for about 1 minute per side until just opaque cooked through, turning them with tongs. They can be slightly undercooked because you’ll be adding them to the rice later. Sprinkle with 1/2 teaspoon salt. Remove to a bowl and set aside.

In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Saute the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and saute for 2 minutes. Stir in the rice, peas and the remaining 1/2 teaspoon salt for 1 minute.

Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.

Add the soy sauce and fish sauce, if using. Use tongs to add the shrimp (to remove them from liquid that accumulated in the bowl) and heat for a minute or two, stirring, until all rice is coated. Taste and add additional soy sauce if necessary. Serve hot.

I do the rice without the shrimp. Just fried rice and use fried fish for the side. Real good.

I didn't have the day old rice so I followed your tip, putting it in the freezer. Mine came out mushy, but I think I fry it too long. The flavor was yummy though.
This is the first time I've ever made fried rice. Next time not gonna fry the rice so long.

Skip takeout and make Blackstone Shrimp Fried Rice. The shrimp is cooked in easy seasoning and then mixed with rice all on your Blackstone.

lb Shrimp (peeled and deveined)

sesame oil

rice

salt

pepper

peas carrots blend

larges eggs light beaten

Preheat the Blackstone grill over medium low heat (approximately 350 degrees F).

Add the vegetable oil onto the griddle and use your spatula to spread it around.  Then add in the peas and carrots mix onto the griddle on top of the vegetable oil. Sauté the vegetables for for 3-5 minutes until the vegetables are soft.

Move the vegetables to the cooler side of the griddle and then add the beaten eggs on the Blackstone griddle.

Scramble the eggs on the griddle. Move the eggs to the cooler side of the griddle with the vegetables.

Then add the shrimp and sauté the shrimp for 1-2 minutes until the shrimp is pink and cooked through.  Then move the shrimp to the cooler side of the griddle with the eggs and vegetables.

Then pour the cooked rice onto the griddle and top it with the sesame oil, soy sauce, salt and pepper.

Sauté the rice on the griddle for 3-4 minutes until heated through and slightly browned.

This mix together the shrimp, veggies, eggs and rice.

Serve immediately while warm and enjoy!

Add some excitement to your dinner routine with Pineapple Shrimp Fried Rice! With succulent shrimp, tangy pineapple chunks, and a medley of colorful veggies, it's a delightful mix of sweet and savory in every bite!

Pineapple Shrimp Fried Rice Recipe

avocado oil oil

eggs,

lb. (26-30 count) shrimp, peeled and deveined

pineapple

red bell pepper, diced

soy sauce,

Sriracha,

lime, juiced

cilantro,

Kosher salt and fresh black pepper

Sesame oil, optional

In a large bowl, toss the shrimp with 1/4 teaspoon salt and 1/4 tsp. black pepper. Set aside.

In a large non-stick skillet or a large wok heat 1 tablespoon of oil over medium heat. Add the whisked eggs and cook, stirring, until the eggs are scrambled and lightly set. Transfer to a plate and if necessary, wipe the skillet with a paper towel.

Increase the heat to a medium-high and add 2-3 tablespoons of oil. When the oil is hot, add the shrimp to the pan in a single layer. It should immediately sizzle on contact. Make sure not to overcrowd the shrimp. Cook for 1 minute per side. Transfer to a plate.

Add pineapple and bell peppers and cook undisturbed for 3 minutes. If necessary, add more oil to the pan. Stir the pineapple mixture and continue cooking for an additional 2 minutes. The pineapple should be caramelized and the peppers tender. Add green onions and garlic. Cook, stirring, until fragrant, about 30 seconds. 

Stir in rice and cook for about 1-2 minutes until heated through, while breaking up the rice with a spoon. Add soy sauce and Sriracha. Taste and season with salt and pepper as needed.

Stir in scrambled eggs and shrimp. Squeeze 1/2 lime juice over the rice and add chopped cilantro. Taste and if necessary, add more soy sauce, Sriracha, or lime juice.  Optional, add 1-2 teaspoons of sesame oil over the rice right before serving. 

This was such a delicious dish. I normally go for traditional fried rice but the addition of pineapple and Sriracha really made this recipe pop. Will definitely make it again!

Such a tasty recipe even though i used canned pineapple it still turned out good.

Shrimp Fried Rice was one of the most popular fried rice dishes in my parents’ Chinese takeout restaurant. People would order Shrimp Fried Rice by the quart!

jasmine rice

turmeric

canola oil ((divided))

eggs ((beaten))

shrimp ((340 grams, 51

salt ((or

sugar

white pepper

snow peas ((chopped))

scallion ((chopped))

Shaoxing wine

First, wash the rice, and pour off the excess water. Combine the drained rice with 1 ½ cups water, the soy sauces and turmeric powder in a thick-bottomed pot or your rice cooker. Cook the rice per our instructions for perfect stovetop rice or press the button on your rice cooker! If you have not purchased a rice cooker yet and consider yourself a rice-lover, consider purchasing one! Check out our Chinese Cooking Tools page for more information and some useful links to products.

When the rice is cooked, fluff it with a fork or rice paddle. You will see that you now have a nice uniform golden brown rice. You can use this rice fresh or refrigerate it, and use it the next day. If you use cold refrigerated rice, you’ll have to break it up with your hands before cooking as well as add a sprinkling of water and cover your fried rice when cooking to heat it through.

Now onto the “fried” portion of this fried rice. Heat your wok over medium high heat. Add 1 tablespoon of oil, and add the eggs, scrambling them until they’re just cooked. Use your spatula to break up the large pieces into smaller chunks. You can start scooping them up when they look like they are almost done, and put them back into the same bowl you mixed them in. Set aside. You will cook them again in the rice.

Heat the wok until just smoking, and spread 1 tablespoon oil around the perimeter of the wok. Spread the shrimp out in a single layer, and let them sear for 20 seconds. Stir fry the shrimp until opaque, transfer them back to their bowl, and set aside. Again, they’ll get cooked again in the rice! For the record, when cooking large volumes of shrimp fried rice in restaurants, shrimp are usually pre-boiled (like they do for shrimp cocktail). Wok cooks then grab handfuls of the precooked shrimp for each order, which makes the process go quickly and smoothly, but at home, searing the shrimp definitely makes for better flavor!

With the wok over medium high heat, add the third tablespoon of oil, and sauté the onions until translucent.

Add the rice, using your metal spatula to flatten and break up any remaining clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes, or sprinkle a tablespoon or two of water around the rice, lower the heat slightly, and cover for one minute to let the steam do some of the work.

Once the rice is warmed (this is very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the salt, sugar, sesame oil, and freshly ground white pepper, and mix with a scooping motion until the rice is evenly coated with the seasonings. The rice should be hot by this time. Now add the shrimp and snow peas, and stir fry for another 30 seconds.

Add the eggs and scallions and continue stir-frying the rice for another 30 seconds. Gather all of the rice into the middle of the wok to let the sides of the wok heat up. After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok, and stir-fry for another 20 seconds. This step gives that little extra wok hei that you taste when you get fried rice from a good Chinese restaurant!

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The most viewed shrimp fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Easy Din Tai Fung Shrimp and Egg Fr...

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Better than Takeout Shrimp Fried Ri...

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The most viewed shrimp fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine