I’ve made chicken and steak fried rice before, so this time I decided to make shrimp fried rice. It’s a satisfying one-pan meal that combines protein, carbs and vegetables—perfect for picky eaters and busy weeknights. The subtle notes of ginger, paprika and onion complement the plain rice and shrimp, creating a balanced, flavorful dish.
Table of Contents
- Step 1: How to cook rice.
- Step 2: Griddle time!
- Step 3: Let’s get saucy.
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Shrimp Fried Rice Recipe
Step 1: How to cook rice.
Good fried rice starts with properly cooked rice. You can use a rice cooker, Instant Pot, or a simple saucepan. Day-old rice works best because it firms up and separates easily, preventing a mushy texture.
Begin by rinsing the rice under cold water until the water runs clear. Rinsing removes excess starch and helps the grains stay separate when cooked.
In a saucepan, combine 1.5 cups dry white rice, 3 cups water and a pinch of salt. Bring to a boil, then reduce to a low simmer, cover tightly and cook until the water is absorbed. Avoid lifting the lid or stirring while it cooks. When the liquid is gone, remove from heat and let rest a few minutes, then fluff with a fork.
For best fried rice texture, spread the cooked rice on a tray and refrigerate for at least a few hours or overnight. Leftover cold rice is ideal.
Dad’s Seasonings
Simple grill seasonings I like to use for shrimp and other proteins.
Step 2: Griddle time!
If you have a griddle, it’s a great tool for making fried rice with that hibachi-style char. If not, a large skillet or wok over high heat works well too.
Prepare the shrimp by peeling and deveining. Chop a medium white onion, a few carrots, a couple tablespoons of fresh ginger, and slice the green onions.
Start by heating a little olive oil on the griddle. Add the cold rice in one area and the chopped vegetables in another so they have their own space to cook. Toss and flip them separately to get even color and a bit of caramelization on the veggies and rice.
Once the rice and vegetables are warmed and slightly browned, combine them and add soy sauce and sesame oil. Mix in a hibachi style so the flavors distribute evenly.
Season the shrimp with paprika, garlic powder and onion powder, then cook them separately on the griddle until they are opaque and have a good sear.
When the shrimp are cooking, move the rice mixture to one side and add cubed unsalted butter and beaten eggs in the center. Scramble the eggs, then fold them into the rice. Finish by folding in the cooked shrimp and about 1/2 cup chopped green onion.
Step 3: Let’s get saucy.
For a finishing touch, I like a light drizzle of Yum Yum sauce. Whisk together mayonnaise, ketchup, sriracha, rice vinegar, garlic powder and onion powder until smooth. Use the sauce sparingly so it enhances the fried rice without overwhelming it.
This shrimp fried rice was a family favorite and made plenty of leftovers. It’s easy to scale and reheats well for lunches or quick dinners.
Frequently Asked Questions:
Yes. This recipe works on a griddle, a large skillet or a wok over high heat. Oven methods can also be used for some components, but stovetop or griddle gives the best texture and sear for fried rice and shrimp.
Similar Recipe Ideas:
Chicken & Turkey
Cheddar and Broccoli Stuffed Chicken
Pork
Pork Fried Rice
Chicken & Turkey
Hasselback Chicken
Beef
Grilled Venison Rack in Blueberry Sauce
Printer friendly recipe below:
Shrimp Fried Rice
Ingredients
Rice Ingredients
- 1.5 cups white rice
- 3 cups water
- Pinch of salt
Shrimp Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Fried Rice Ingredients
- 3 carrots, diced
- 1/2 white onion, chopped
- 1/4 cup green onion, chopped
- 2 tbsp chopped ginger
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1/2 stick unsalted butter, cubed
- 3 eggs, beaten
- Olive oil for cooking
Yum Yum Sauce Ingredients
- 1/4 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
Rice Instructions
- Rinse the rice under cold water until the water runs clear.
- Combine 1.5 cups rice, 3 cups water and a pinch of salt in a saucepan. Bring to a boil, then simmer covered until the water is absorbed.
- Remove from heat, let rest a few minutes, then fluff with a fork.
- Chill the rice for several hours or overnight for best texture in fried rice.
Fried Rice Instructions
- Peel and devein the shrimp.
- Chop the onion, carrots, ginger and green onion.
- Heat oil on a hot griddle or large skillet. Add the cold rice in one area and the vegetables in another to allow both to brown slightly.
- Once the rice and vegetables have color, combine them and add soy sauce and sesame oil. Stir to coat.
- Season the shrimp with paprika, garlic and onion powder. Cook the shrimp separately until opaque and seared.
- Move the rice to one side, add cubed butter and beaten eggs to the center, scramble and then mix into the rice.
- Fold the cooked shrimp and chopped green onion into the rice and mix thoroughly.
Sauce
- Whisk together mayonnaise, ketchup, sriracha, rice vinegar, garlic powder and onion powder. Drizzle lightly over servings.
Nutrition
Carbohydrates: 44 g |
Protein: 23 g |
Fat: 22 g
Check out the Recipes Page for other tasty ideas!