Summer meals mean easy, delicious, and possibly with seafood.  This easy shrimp fried rice recipe has all 3 of those things and is perfect for your summer lunch or dinner.

Easy shrimp fried rice

I have a confession.  I absolutely love food.  And I love comfort foods.  This includes any types of rice.

While this recipe isn’t baked, it is fried rice, and it’s amazing.  Seriously, I just love any types of fried rice – especially shrimp fried rice.

Shrimp fried rice

What I absolutely love about this recipe is truly how easy it is to make. I use frozen jumbo shrimp and it makes the cooking time go down significantly.

All I have to do is thaw the shrimp and cook the veggies. It really doesn’t get much easier than that.

Shrimp fried rice with vegetables

Secondly, it made me realize how much seafood I’m not eating, and I should be.  

Bowl of shrimp fried rice

So, I have added more seafood into our diet and will continue to do so (and come up with more delicious seafood recipes for the blog) moving forward.

Bowl with prawns, rice and peas

If you are interested in other fish/seafood recipes, you will love this bang bang shrimp recipe or this baked salmon in foil recipe.

shrimp fried rice

Shrimp Fried Rice

Dash of Herbs
Summer meals mean easy, delicious, and possibly with seafood.  This easy shrimp fried rice recipe has all 3 of those things and is perfect for your summer lunch or dinner.
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 6 servings
Calories 205 kcal

Ingredients

  • 2 cups cooked basmati rice
  • 1 lb uncooked shrimp I used frozen
  • 3 large eggs beaten
  • olive oil spray
  • 1 medium onion chopped
  • 1 large red pepper chopped
  • 2 cups peas and carrots frozen
  • 1 cup snap peas halved
  • 1 Tablespoon ginger minced
  • 6 Tablespoons low-sodium soy sauce
  • 1 teaspoon rice vinegar

Instructions
 

  • In a large nonstick wok-style pan, heat 2 olive oil sprays and cook the eggs.
  • After the eggs are cooked, remove them from the pan and set aside. Continue to break the eggs apart.  
  • Add the red pepper, onion, peas and carrots, snap peas, garlic and ginger to the pan. Sauté for 5-7 minutes until the peas and carrots are cooked through.
  • Add the shrimp and stir until cooked through (they will shrink and change colors).  Add in the rice and heat through.  
  • Add in the cooked egg, soy sauce and rice wine vinegar. Stir to combine. Add more soy sauce if necessary.

Nutrition

Calories: 205kcalCarbohydrates: 25.7gProtein: 18gFat: 3.3gSaturated Fat: 1gFiber: 3gSugar: 4.5g
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating