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Easy Crispy Shrimp Fried Rice Recipe with Fresh Veggies Perfect for Quick Meals

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A quick and easy shrimp fried rice recipe featuring crispy shrimp and fresh vegetables, perfect for busy weeknights or a satisfying meal with minimal fuss.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (wild-caught if possible)
  • 3 cups cooked jasmine or long-grain rice, preferably day-old
  • 1 cup snap peas, trimmed
  • 1/2 cup diced carrots
  • 1/2 cup diced bell pepper (any color)
  • 2 green onions, sliced thinly
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon toasted sesame oil
  • Salt and black pepper, to taste
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil

Instructions

  1. Pat the shrimp dry with paper towels to remove excess moisture. Toss shrimp in cornstarch, coating evenly but shaking off any excess. Set aside.
  2. Rinse and trim snap peas, dice carrots and bell peppers into small, uniform pieces. Slice green onions and mince garlic and ginger.
  3. Heat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. Add shrimp in a single layer and fry for about 2 minutes per side until golden and crispy. Remove shrimp and set aside on paper towels.
  4. In the same pan, add another tablespoon of oil. Add garlic and ginger, stirring quickly until fragrant (about 30 seconds). Add carrots and snap peas, stir-fry for 2-3 minutes until tender-crisp. Then add bell peppers and green onions, cooking for another minute.
  5. Break up any clumps of day-old rice and add to the pan with veggies. Stir-fry everything together for 3-4 minutes, pressing rice slightly against the pan to encourage crisp bits.
  6. Drizzle soy sauce, oyster sauce (if using), and toasted sesame oil over the rice mixture. Stir to combine thoroughly, adjusting salt and pepper to taste.
  7. Return the crispy shrimp to the pan, folding gently to mix without breaking the shrimp. Heat through for about 1-2 minutes.
  8. Serve hot, optionally garnished with a squeeze of lime or extra green onions.

Notes

Use day-old rice for best crispiness. If using freshly cooked rice, spread it out to cool and dry for 30 minutes before cooking. For gluten-free, substitute soy sauce with tamari and oyster sauce with coconut aminos. Avoid overcrowding the pan when frying shrimp to maintain crispiness. Leftovers store well for up to 2 days in the refrigerator and can be frozen.

Nutrition

Keywords: shrimp fried rice, crispy shrimp, quick meals, easy dinner, stir-fry, fresh veggies, weeknight dinner

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