Spiced Shrimp Fried Rice

Why you’ll love this recipe:

When time is really tight, I like to make a colorful fried rice studded with succulent pieces of jumbo shrimp. As long as I have leftover white rice and frozen veggies on hand, whipping up this shrimp fried rice recipe only takes 20 minutes!  

Did you know that day-old, cooked rice is actually the secret to fluffy fried rice with the perfect texture?  

• Flavor – Sesame oil, soy sauce, and fish sauce add a punch of umami flavor. Then, the shrimp are spiced to perfection without being spicy.
• Better than takeout – Takeout is certainly tempting. However, it’s expensive, and you have to wait for delivery. Why would you not make fried rice at home, when it can be made in a fraction of the time with just as much flavor?  
• Versatile – Fried rice is one of those “clean out the fridge” recipes. Feel free to add any of your favorite veggies!  

I have so many better-than-takeout recipes for you to try, including this 15-minute leftover salmon fried rice recipe. It’s another family favorite! 

Key Ingredient Notes:

• Jumbo shrimp – I buy a large bag of frozen EZ peel, deveined jumbo shrimp to keep on hand in my freezer. EZ peel means the shell is cut along the back of the shrimp, which makes it a breeze to peel.
• Cornstarch coats the shrimp, giving them a slightly crispy texture once they’re cooked. 
• Spices – Smoked paprika, ground cumin, kosher salt, and black pepper season the shrimp. 
• Vegetable oil – I like to use canola oil, but any neutral-tasting, high-heat oil is okay. 
• Frozen carrots and peas – These are a huge time-saver! Using frozen veggies cuts down on prep time and dirty dishes. 
• Leftover cooked rice – When I’m making fried rice, I prefer to use long-grain white rice, such as jasmine or basmati. I avoid using most short-grain varieties, because they can become sticky.  
• Eggs – For some extra protein!  
• Soy sauce adds salty flavor. Either low-sodium or regular soy sauce works fine. 
• Sesame oil is a staple ingredient in Asian recipes. Its nutty flavor adds an authentic taste to fried rice recipes. Just remember, a little bit goes a long way!  
• Fish sauce – Don’t let the smell scare you away. The fishy smell mellows out as the sauce cooks, adding more of a salty, umami flavor, and less of a fishy flavor. 
• Scallions – I like to use the green part only here. Scallions add a slightly oniony flavor and a pop of bright color. 

How to thaw and peel frozen shrimp quickly:

Don’t worry if you didn’t plan ahead and your shrimp is still frozen. I usually thaw and peel frozen shrimp right before making this shrimp fried rice recipe. It takes less than 10 minutes!

• Place the frozen shrimp in a bowl of cold water. 
• Let the shrimp sit in the water for 5 minutes.
• Drain the water. Then, refill the bowl with fresh, cold water.
• At this point, the shrimp will be semi-frozen but should be easy to peel. Remove the peels, and return the shrimp to the bowl of cold water as you go. 
• They’ll continue to thaw while you peel the rest of the shrimp. It’s okay if they’re partially frozen in the middle when you start cooking.

Tip: Don’t use warm water to expedite the thawing process, as the shrimp will start to cook. We definitely don’t want that to happen!

How to make shrimp fried rice:

Once you learn how to make shrimp fried rice, you’ll be able to whip up a variety of fried rice recipes any night of the week! 

1. Cook the spiced shrimp

• Toss the shrimp with the cornstarch, paprika, cumin, salt, and pepper until well combined. 

TIP: Cornstarch helps the shrimp cook nice and crisp, and those spices add great flavor. You can change the spices to your liking as well.

2. Stir fry the rice and veggies

• Add another tablespoon of oil to the skillet.
• Once hot, add the carrots and peas, and cook until heated through, about 2 minutes. 
• Stir in the cold, leftover cooked rice. Let the rice sit for about 1 minute. Then, break it up with a wooden spoon while mixing it with the vegetables.
• Cook the rice for about 3 minutes. 

3. Add the eggs

• Push the rice and vegetables to the sides of the skillet, forming a well in the middle. 
• Pour the remaining tablespoon of vegetable oil into the well, and heat. 
• Crack the eggs into the well and scramble for 1 minute. 
• Stir the eggs into the rice and vegetables when they’re just about cooked through. 

TIP: Don’t dirty extra dishes, crack the eggs right into the pan and scramble them in the middle, by pushing the rice and veggies to the sides and making a well in the middle.

4. Season and serve

• Sprinkle the sliced green onions over the fried rice.
• Season the dish with soy sauce and sesame oil.  
• Stir the cooked shrimp into the fried rice and serve immediately. Enjoy! 

Make-Ahead Tips:

Save a few minutes by preparing the spicy shrimp in advance.

• Season and cook the shrimp as instructed in the recipe. 
• Store the cooked shrimp in the fridge for up to 1 day. 
• Add the shrimp back into the fried rice when you’re making dinner. Just be careful you don’t overcook the shrimp as it’s reheating! Overcooked shrimp are tough and rubbery. 

Storing Tips:

This shrimp fried rice recipe is excellent for meal prep! Make it once, and enjoy leftovers for the next few days. 

• Store leftover spicy shrimp fried rice in a glass, airtight container in the refrigerator for 3-5 days.
• Reheat leftovers on the stovetop or in the microwave. To do so, microwave for 1 minute at a time, stirring in between each minute, until warmed through. Or, warm on the stovetop over low heat. 
• To freeze, transfer individual portions into freezer-safe containers. Freeze for up to 3 months.

Fried Rice FAQs:

More Fried Rice Recipes:

• Leftover Steak Fried Rice
• Chicken Pineapple Fried Rice
• Instant Pot Egg Fried Rice
• Leftover Salmon Fried Rice