This Easy Shrimp Fried Rice recipe combines tender, shrimp and mixed veggies with savory garlic butter. Topped with homemade yum yum sauce, it’s better than takeout, and faster, too!
The Best Easy Shrimp Fried Rice
Chinese takeout is one of my favorite guilty pleasures, and I always order shrimp fried rice when it’s on the menu. In fact, I love it so much that I decided to try my hand at making it at home.
As it turns out, it’s pretty easy to do! Plus, it’s a great way to use up leftover rice and veggies you may have on hand. Made in a single skillet in a matter of minutes, this homemade fried rice and shrimp recipe is so good I may never go back to takeout versions again.
I even include the option for a homemade yum yum sauce! Serve this dish on its own as a complete meal. Or, enjoy it as a side with a variety of main courses. Either way, you can’t go wrong!
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Recipe Ingredients and Notes
Garlic Butter
- Butter - I recommend using unsalted butter to avoid an overpoweringly salty taste.
- Garlic - For the best taste, use whole garlic cloves, not pre-minced varieties.
- Soy Sauce - Feel free to substitute tamari or coconut aminos if preferred.
Fried Rice and Shrimp
- Sesame Oil - This adds a subtle nutty taste.
- Shrimp - You’ll need one pound of peeled and deveined shrimp for this recipe.
- Ginger - Opt for freshly grated ginger instead of ginger powder for a strong, bright, slightly tangy flavor.
- Veggies - Yellow onion and frozen mixed vegetables create an authentic homemade shrimp fried rice recipe.
- Eggs - Scrambled to your desired doneness, these add flavor and extra protein to the dish.
- Rice - I use brown rice, but white rice also works. Just make sure it has been cooked and cooled!
- Soy Sauce - Adds extra depth and a salty, umami taste. Again, feel free to substitute tamari or coconut aminos if needed.
Yum Yum Sauce
- Mayo - This forms the base of the sauce. I prefer to use an avocado oil mayo, but regular mayo or Greek yogurt will also work.
- Ketchup - Adds a hint of sweetness and creates the orange color we look for with yum yum sauce.
- Melted Butter - I recommend using unsalted butter. This adds richness and helps create a thinner consistency.
- Rice Vinegar - Adds a sweet, slightly tangy taste.
- Seasonings - Paprika, ginger powder, and garlic powder enhance the savory flavor of the sauce and add just a touch of heat.
How to Make This Easy Fried Rice and Shrimp Recipe
Step 1: Prepare the garlic butter. Mix the softened butter, garlic, and soy sauce in a bowl until well combined.
Step 2: Cook the shrimp. Heat a skillet over medium heat, and add a tablespoon of sesame oil and one tablespoon of the garlic butter. Once melted, add the shrimp, and season them with ginger, sea salt, and black pepper.
Stir to combine and coat, and cook until the shrimp are pink. Then, transfer them from the skillet, and set aside.
Step 3: Cook the veggies. Add another tablespoon of sesame oil and garlic butter to the skillet. Then, add the white onion, and cook until soft. Next, add the mixed vegetables, and continue cooking until soft.
Step 4: Scramble the eggs. Push the vegetables to one side of the pan. Pour the scrambled eggs into the other side, and scramble until they’re no longer runny. Then, mix the scrambled eggs with the veggies.
Step 5: Combine. Add the cooked rice and more garlic butter to the skillet. Mix to incorporate all the ingredients. Then, add a drizzle of soy sauce over the rice, transfer the shrimp back to the pan, and mix to combine.
Step 6: Make the yum yum sauce. Add all the ingredients to a small bowl, and whisk to combine.
Step 7: Serve. Serve your easy fried rice and shrimp warm topped with yum yum sauce drizzled and green onions. Enjoy!
Expert Tips
- Use leftover cooked and cooled rice. It absorbs the flavor of the other ingredients more easily and holds its texture, preventing the rice from becoming mushy.
- Add extra veggies such as steamed broccoli, mushrooms, or bell peppers for even more nutrients.
- Swap the shrimp with chicken or beef instead, adjusting the cooking time as needed.
- Work quickly, cooking over high heat to avoid burning the ingredients.
Frequently Asked Questions
Stored in an airtight container, leftovers will stay fresh in the fridge for up to 4-5 days. For the best results, store the shrimp fried rice and yum yum sauce separately.
Yes! Once cool, you can transfer leftover rice without the yum yum sauce to an airtight container, and freeze for up to 4 months.
Yes, you can swap the butter with olive oil or avocado oil to make this dish dairy-free. However, it won’t be as savory and flavorful. So, I recommend adding a sprinkle of extra garlic powder!
For more shrimp recipes, check out my:
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Recipe
Easy Fried Rice and Shrimp Recipe
Equipment
- 2 Mixing Bowls
- 1 Large Skillet
Ingredients
For garlic butter
- 3 tablespoon butter - softened
- 3 cloves garlic - minced
- ½ tablespoon soy sauce - or coconut aminos
For rice
- 2 tablespoon sesame oil - divided
- 1 lbs shrimp - peeled and deveined
- ½ teaspoon ginger
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 yellow onion - diced
- 1 cup frozen mixed vegetables - I like to use frozen peas and carrots
- 3 eggs - whisked
- 3 cups brown rice - cooked, or white rice
- 2 tablespoon soy sauce - or coconut aminos
- Green onions - chopped, optional
For the yum yum sauce (optional)
- ½ cup avocado oil mayo - or regular mayo or greek yogurt
- 1 tablespoon ketchup
- 1 tablespoon melted butter
- 1 tablespoon rice vinegar
- ¼ teaspoon paprika
- ¼ teaspoon ginger powder
- ⅛ teaspoon garlic powder
Instructions
- Make the garlic butter by mixing together the softened butter, garlic, and soy sauce in a bowl with a spoon until well combined; set aside.3 tablespoon butter, 3 cloves garlic, ½ tablespoon soy sauce
- Heat a skillet over medium heat with 1 tablespoon sesame oil and 1 tablespoon of the garlic butter. Add the shrimp to the skillet with ginger, sea salt, and black pepper. Stir the shrimp until cooked. Transfer the shrimp to a separate bowl or plate and set aside.2 tablespoon sesame oil, 1 lbs shrimp, ½ teaspoon ginger, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Add the remaining 1 tablespoon sesame oil to the skillet along with 1 tablespoon of the garlic butter and white onion. Cook until the onion is soft then add in the mixed vegetables. Cook until the vegetables are soft.1 yellow onion, 1 cup frozen mixed vegetables
- Push the vegetables to one side of the pan and pour the scrambled eggs into the other side. Scramble them until they’re no longer runny then incorporate them into the veggies.3 eggs
- Add the cooked rice and remaining 1 tablespoon of garlic butter to the skillet and mix well to incorporate. Drizzle the soy sauce over the rice, transfer the shrimp back to the pan, and mix well until the rice is coated.3 cups brown rice, 2 tablespoon soy sauce
- In a separate bowl, prepare the yum yum sauce, if using, by mixing the sauce ingredients until well combined.½ cup avocado oil mayo, 1 tablespoon ketchup, 1 tablespoon melted butter, 1 tablespoon rice vinegar, ¼ teaspoon paprika, ¼ teaspoon ginger powder, ⅛ teaspoon garlic powder
- Serve the shrimp fried rice warm with yum yum sauce drizzled on top and garnished with chopped green onion, optional, and enjoy!Green onions
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