Quick n Healthy Shrimp Fried Recipe

Shrimp Fried Rice is one of my favorite 20-minute recipes, and my family devours it. Shrimp and rice with vegetables and an egg is a protein-rich and quick supper. Fried rice is the most delicious way to use up leftover cooked rice.

You’ll never order takeout again after this 20-minute one-skillet meal!! Homemade tastes SO MUCH BETTER!! Tons of taste, non-greasy, and stuffed with delicious shrimp!!

This is a simple one-skillet recipe that takes only 20 minutes to prepare and tastes better than takeout.

It’s healthier, less oily, and you’ll adore it.

Layers of flavor are provided by garlic, ginger, green onions, sesame oil, and soy sauce, while peas, carrots, corn, and egg bits give texture. It’s a great weekday dish if you’re in a hurry and want to change up your normal chicken dinner.

How to Make the Best Shrimp Fried Rice

If you don’t have leftover rice or don’t want to prepare a batch, use two pouches of ready-to-serve rice to save time. It works perfectly! I skip freezing the frozen peas, carrots, and corn that are put with the rice.

Add edamame, bean sprouts, mushrooms, or anything else floats your fried rice boat.

I like fresh shrimp from the butcher since I believe it has the finest flavor, although frozen shrimp would suffice..

If you’re in a hurry, you can use frozen shrimp that have already been cooked and only need to be thawed.

You’ll never order takeout again after this 20-minute one-skillet meal!! Homemade tastes SO MUCH BETTER!! Tons of taste, non-greasy, and stuffed with delicious shrimp!!

Prep Time: 5minutes

Cook Time: 10minutes

Total Time: 15minutes

Ingredients for quick n healthy shrimp fried recipe:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend I don’t thaw and use straight from the freezer
1/2 cup corn I use frozen straight from the freezer
2 to 3 garlic cloves finely minced or pressed
1/2 teaspoon ground ginger
3 large eggs lightly beaten
4 cups cooked rice I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
2 to 3 green onions trimmed and sliced into thin rounds
3 to 4 tablespoons low-sodium soy sauce
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste

Instructions for quick n healthy shrimp fried recipe :
Cook the shrimp in a large nonstick skillet or wok for about 3 minutes, rotating halfway through, over medium-high heat.
Cooking time will vary depending on the size of the shrimp; do not overcook.
Remove the shrimp with a slotted spoon (leave the oils and cooking fluids in the skillet) and place them on a platter; set aside.
Cook for about 2 minutes, or until the peas, carrots, and corn begin to soften, stirring intermittently.
Cook for 1 minute, stirring occasionally, after adding the garlic and ginger.
Push the vegetables to one side of the skillet, add the eggs to the other, and scramble until done, stirring occasionally.
Stir in the shrimp, rice, and green onions, then sprinkle with soy sauce and season with salt and pepper to taste.
Cook for about 2 minutes, or until the shrimp is well reheated.
The recipe is best served warm and fresh, but it will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months.
Gently reheat as desired.

NUTRITIONAL INFO:
Serving: 1g | Calories: 450kcal | Carbohydrates: 58g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 142mg | Sodium: 882mg | Fiber: 4g | Sugar: 4g