Tired of takeout? We got you! Our best-ever shrimp fried rice recipe is ready in 20 minutes and is full of our tender, juicy shrimp!
Tip: Make sure you use day-old cooked rice, which is drier than freshly cooked rice. Fresh rice is too wet for fried rice, and will go soft and mushy when you cook it.
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 pound fresh, wild Gulf shrimp
- 1 smoked sausage, thinly sliced (optional)
- 1 cup frozen peas and diced carrots blend
- ½ cup corn
- 3 garlic cloves, finely minced
- 3 eggs, lightly beaten
- 4 cups day-old cooked white rice
- 2 to 3 scallions, sliced thinly
- 3 to 4 tablespoons soy sauce
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon pepper
- Peel and devein the shrimp.
- In a large skillet or wok, heat both oils over medium-high heat. Add the shrimp and cook for about 3 minutes, flipping halfway until barely cooked. Remove shrimp and set aside on a plate, keeping the oils in the skillet.
- If using sausage, add to the skillet and cook for 1 minute on each side, until lightly crisp. Remove from the skillet and set aside.
- Add the peas, carrots and corn, and cook for 2 minutes, or until vegetables begin to soften.
- Add the garlic and ginger and cook for 1 minute.
- Push vegetables to one side of the skillet, and add the eggs to the other side. Stir to create a soft scramble, about 1 minute. It should still be soft but not runny.
- Add the shrimp, rice and scallions, evenly drizzle with soy sauce, salt, sugar and pepper, and toss to combine. Cook for about 2 minutes, or until shrimp is fully cooked and reheated through.
Note: Recipe can be frozen for up to 4 months. Reheat gently as desired.
SEAFOOD USED IN THIS RECIPE