Summer meals mean easy, delicious, and possibly with seafood. This shrimp fried rice recipe has all 3 of those things and is perfect for your summer lunch or dinner.
I have a confession. I absolutely love food. And I love comfort foods. This includes any types of rice (I do love chicken fried rice) and anything baked. 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.
Why my sudden love of shrimp? Weight Watchers lists 77 jumbo shrimps to be only 0 SmartPoints. First of all, I don’t know anyone who can eat that many shrimp, but that opened my eyes about seafood and shrimp in particular. Secondly, it made me realize how much seafood I’m not eating, and I should be. 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.
[Tweet “Whoa – 77 jumbo shrimps are only 0 SmartPoints? This recipe sounds amazing!”]
Note: You will notice that the shrimp in the pictures don’t look as large as you might imagine. You aren’t seeing things. I accidentally bought salad shrimps at the grocery store and this is the size they were when I cooked them. I should have known better, but this dish tasted amazing with the tiny shrimps, so I know that it will taste amazing with larger shrimp.
[Tweet “Summer means shrimp. And shrimp means fried rice. Marry them and you get a wonderful combo.”]
To make this shrimp fried rice recipe:
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 and break the eggs apart.
Add the red pepper, onion, peas and carrots, snap peas, garlic and ginger to the pan. Saute 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 then add in the cooked egg, soy sauce and rice wine vinegar. Stir to combine. You can add more soy sauce if necessary.
Shrimp Fried Rice
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. Saute 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. You can add more soy sauce if necessary.
Notes
Nutrition
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