Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw and pat them dry before cooking to get that crispy sear.

What type of rice works best for crispy shrimp fried rice?

Day-old, cooked white rice is your best friend here because it’s drier, which helps it fry up nicely without clumping or turning mushy.

Can I make this recipe gluten-free?

Yes! Use tamari instead of regular soy sauce and double-check any other ingredients to keep it gluten-free.

How do I prevent shrimp from overcooking?

Cook the shrimp quickly at high heat and remove them from the pan as soon as they turn opaque to avoid rubberiness.

Crispy Shrimp Fried Rice: Delicious & Quick Dinner Idea

Name: Delicious 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

Description

This easy and flavorful Shrimp Fried Rice recipe is ready in just 20 minutes. Featuring succulent shrimp, vibrant peas and carrots, scrambled eggs, and savory tamari soy sauce, it's a perfect weeknight meal that combines delicious taste with quick preparation.

Ingredients

Scale

Shrimp

1 pound large shrimp peeled and deveined
1 teaspoon kosher salt
½ teaspoon ground white pepper

Vegetables and Aromatics

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

Others

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

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Instructions

Season the shrimp. In a medium bowl, season the shrimp with the kosher salt and ground white pepper. Set aside to allow the flavors to meld.
Sear the shrimp. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes. Flip the shrimp and cook for an additional 30 seconds until they are just cooked through and opaque. Remove the shrimp to a plate.
Add the aromatics. In the same pan, add the diced onion, white parts of the green onions, minced garlic, and minced ginger. Stir-fry for about 1 minute until fragrant and softened.
Cook the veggies. Add the frozen peas and carrots directly to the pan without thawing. Stir-fry for 1 to 2 minutes until heated through.
Cook the eggs. Push the vegetables to one side of the wok or skillet. Add the beaten eggs to the empty side and scramble quickly until they are soft and pillowy.
Stir-fry the rice, seasoning, and shrimp. Add the cooked white rice, seared shrimp, tamari soy sauce or coconut aminos, and toasted sesame oil. Stir everything together and cook for about 2 minutes until everything is warmed through and well combined.
Garnish with green onions. Stir in the green parts of the scallions just before serving for a fresh burst of flavor.

Notes

You can enjoy this shrimp fried rice using chopsticks or a fork; either works perfectly.
For tamari, soy sauce, or coconut aminos, consider using low sodium, organic tamari for a balanced flavor and healthier option.
Use day-old cooked rice if possible, as it helps to achieve the best texture for fried rice.
Adjust the seasoning according to your taste, especially the salt, since tamari can be salty.
Avocado oil is chosen for its high smoke point and neutral flavor; you can substitute with another neutral oil if preferred.

Nutrition

Serving Size: 1 serving
Calories: 338 kcal
Sugar: 3 g
Sodium: 1354 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 19 g
Cholesterol: 177 mg