Whip up a quick and delicious dinner with this Shrimp Fried Stir Fry. This versatile one-pan meal is perfect for a busy weeknight and is a flavorful and healthy option in just 30 minutes! This recipe lets you flexibly swap in your favorite veggies and proteins and will easily become a family favorite!
I love getting creative in the kitchen, and some of my best meals come about just by experimenting and creating something new. I always feel like a true chef, and the process keeps me inspired to come up with delicious, healthy dinners that my family truly enjoys!
This meal is a take on both fried rice and stir-fry all in one! In layered steps, you’ll cook the shrimp, eggs, and veggies along with cooked rice, removing and adding back in when needed. The whole meal gets mixed together once all the components are cooked through, and then it’s finished in just 30 minutes!
Fried rice with shrimp and veggies pairs well with sides like spring rolls or steamed broccoli, and it’s versatile enough for picnics and potlucks and even better as a busy weeknight meal option!
Simple ingredients: All of the ingredients are simple and easy to find at any grocery store. You may already have some on hand!
Easily customizable: You can use your favorite vegetables and proteins, making it a perfect fit for any dietary preferences or what’s currently in your fridge.
Quick to prepare: This entire meal comes together in about 30 minutes, making it an excellent choice for a fast and healthy dinner.
One-pan wonder: You only need one pan to cook this dish, which means minimal cleanup so you can get back to your busy life.
Healthy: Packed with protein from the shrimp and rich in vitamins from the veggies, this stir fry is both healthy and satisfying.
Family favorite: Its a hit among both kids and adults, which is always a win-win!
Vegetable Oil – Helps when sautéing the onions and shrimp, searing the outside while keeping the inside tender and flavorful.
Onion – Adds a sweet and aromatic base to the dish and is used when cooking the shrimp and vegetables.
Raw Shrimp – The star protein of the dish, it brings a delicate, seafood flavor that pairs well with the other ingredients.
Soy Sauce – Adds a classic salty and umami flavor that deepens the taste of the stir fry, balancing the sweetness of the onions and peppers. You can substitute this with coconut aminos or tamari for those who are gluten free.
Sesame Oil – Gives the stir fry a subtle, nutty flavor that complements the soy sauce and enhances the Asian-inspired taste of the dish.
Red Pepper – Adds a sweet, slightly sharp flavor and a pop of color while also adding a crunchy texture.
Mushrooms – Gives an earthy flavor and a meaty texture, which absorbs the sauces and spices.
Cooked Rice – Used as the hearty base of the stir fry, soaking up the flavors from the other ingredients and adding a satisfying fullness to the dish. A great way to use leftover rice from other meals!
Saute onion and shrimp: Add the vegetable oil to a wok or large skillet and heat over medium high. Once the oil is shiny and hot, add in the diced onions and saute for 3 minutes until softened. Remove them from the skillet, then add in the shrimp along with a drizzle of oil and cook for 2 minutes on each side or until the shrimp is pink and no longer opaque.
Cook the eggs: Whisk three eggs together until fully combined in a small bowl. Whisk in a few drops of soy sauce and sesame oil, then pour the seasoned eggs into the skillet. Scramble the eggs and break apart into small pieces. Remove and set aside.
Saute the vegetables: To the hot pan, add the remaining onions, bell peppers, and sliced onions. Saute until soft for about 3-4 minutes.
Mix and assemble: Once the veggies are softened, add back in the shrimp, onions, and cooked rice. Pour in more soy sauce and toss together until fully combined. Plate while hot and serve with additional sauce and chopped green onions. Enjoy!
Stir fry moves quickly, so make sure your ingredients are prepped and ready to go! To make the process even faster, use pre-cut veggies.
Cook the shrimp just until pink an opaque. They cook quickly and will be added back into the stir fry, so you don’t want to overcook them.
Use a drizzle of oil as needed for each step to keep the ingredients from drying out or burning.
Use day-old rice for the best texture in the stir fry. Freshly cooked rice may become mushy when stir-fried.
To add a bit of texture, allow the cooked rice to sit in the pan without stirring for a minute before mixing to give it a slightly crispy texture.
Heat the wok or skillet before adding the vegetable oil to make sure the ingredients sizzle upon contact and cook evenly.
Protein: Swap out the shrimp and use chicken breast or thighs, beef, pork, or tofu and chickpeas for a vegetarian option.
Veggies: Add broccoli, snap peas, or carrots to add different textures and flavors, or use whatever is seasonal and fresh.
Grain: Replace white rice with cooked brown rice, quinoa, or noodles to vary the base.
Sauces: Enhance the stir fry with a splash of fish sauce or a spoonful of oyster sauce for deeper umami flavor.
Heat: Sprinkle in some chili flakes, sliced jalapeños, or a dash of hot sauce for a spicy kick.
Toppings: Add chopped green onions, toasted sesame seeds, or a squeeze of lime for extra flavor and a fresh finish.
Storing: Place any cooled leftovers in an airtight container and refrigerate for up to three days.
Freezing: Freeze leftovers by spreading them in a thin layer on a baking sheet to freeze individually, then transfer the frozen pieces to a freezer-safe bag or container and freeze for up to one month. This method prevents clumping and allows for easy portioning.
Reheating: To reheat, add the stir fry in a skillet over medium heat and stir frequently until heated through. If the rice seems dry, add a tablespoon of water or broth to help moisten it back up.
What’s the best way to get a good sear on the shrimp without overcooking them?
To achieve a good sear on the shrimp, make sure your pan is hot before adding the shrimp, and don’t overcrowd the pan. This allows each shrimp to contact the surface evenly and sear quickly without steaming.
How can I keep the vegetables crisp in the stir fry?
Add the vegetables to the pan in stages, starting with the ones that take longer to cook, like onions and peppers, and add quicker-cooking vegetables, like mushrooms, later. This keeps all vegetables crisp and brightly colored.
Is there a way to make this stir fry lower in sodium?
Yes, you can reduce the sodium by using low-sodium soy sauce or substituting a portion of the soy sauce with a splash of water or vegetable broth. You can also add more spices or herbs to enhance the flavor without adding extra salt.
Simple recipe with lots of great flavor. Change up the protein or the veggies to make this your own (or whatever you have on hand.)
1 Tablespoon of vegetable oil
1 small onion, diced
1 pound raw shrimp
3 eggs
2–3 drops of soy sauce
2–3 drops of sesame oil
1 red pepper, chopped
1 small onion, sliced
1 package mushrooms, sliced
3 cups rice, cooked
3 Tablespoons soy sauce
**Any veggies or protein can be used for this
1. In a wok or large skillet on medium high heat, add 1 Tablespoon vegetable oil.
2. Once hot, add diced onions and cook until soft. About 3 minutes. Remove onions from the pan and set aside.
3. In the same pan, add a drizzle more of oil and add the shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
4. In a small bowl, whisk 3 eggs and drops of soy sauce and sesame oil. Pour into the hot pan. Continuously stir and break egg apart into pieces. Once cooked, remove and set aside.
5. Add the red peppers, mushrooms and sliced onions to the hot pan. Cook until soft, about 3-4 minutes. Add the diced onions, shrimp and eggs back into the pan. Stir everything together.
6. Add cooked rice to the pan, plus 3 Tablespoons of soy sauce and mix everything together. Serve and top with more soy sauce if desired.
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