Can I use brown rice instead of white rice?

Absolutely! Brown rice works well and adds a nuttier flavor and more fiber, but it will take slightly longer to fry and may have a chewier texture.

How do I keep the shrimp tender and not rubbery?

The key is cooking the shrimp quickly over medium-high heat without overcooking. Sear them just until they turn opaque and no longer, about 1-2 minutes per side depending on size. Resting them after searing also helps maintain tenderness.

Can I make this recipe vegetarian or vegan?

Yes! Replace shrimp with diced firm tofu or tempeh, and swap eggs with scrambled tofu or omit altogether. Use coconut aminos or a soy sauce alternative for seasoning and you'll have a delicious plant-based version.

What’s the difference between tamari and soy sauce?

Tamari is a type of soy sauce that’s usually gluten-free and has a richer, less salty flavor. It’s a great choice for this recipe if you want to reduce sodium or avoid gluten. Traditional soy sauce tends to be saltier and may contain wheat.

Crispy Shrimp Fried Rice: Quick & Flavorful Dinner Idea

Name: Crispy Shrimp Fried Rice 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 is a quick 20-minute recipe packed with juicy shrimp, fresh veggies, and perfectly cooked rice. It's seasoned with tamari soy sauce and toasted sesame oil for a delicious Asian-inspired dish that's perfect for a weeknight dinner.

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

Other Ingredients

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 kosher salt and ground white pepper. Set aside to allow the flavors to penetrate.
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, then flip and cook for another 30 seconds until just cooked through and opaque. Remove shrimp to a plate.
Add the aromatics. Add the diced onion, white parts of the scallions, minced garlic, and minced ginger to the wok. Stir-fry for about 1 minute until fragrant and softened.
Cook the veggies. Add the frozen peas and carrots (no need to thaw) to the aromatics and stir-fry for 1 to 2 minutes until heated through.
Cook the eggs. Push the veggies to one side of the wok. Pour in the beaten eggs and scramble quickly until they become soft and fluffy.
Stir-fry the rice, seasoning, and shrimp. Add the cooked white rice, seared shrimp, tamari soy sauce, and toasted sesame oil to the wok. Stir-fry everything together for about 2 minutes until the rice and shrimp are heated through and evenly coated with sauce.
Garnish with green onions. Stir in the green parts of the scallions just before serving for a fresh finish.

Notes

You can enjoy this dish with chopsticks or a fork, whichever you prefer.
For best flavor, choose low sodium, organic tamari when available to control saltiness.
Frozen peas and carrots are convenient and do not require thawing before cooking.
To make this recipe gluten free, ensure soy sauce or tamari used is gluten free; coconut aminos is a great alternative.
Using avocado oil keeps the dish light and adds healthy fats.

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