This crispy shrimp fried rice is the perfect busy weeknight meal. It combines crispy baked shrimp with homemade vegetables and egg-filled fried rice, and it’s ready in just 20 minutes!
Are you craving fried rice and popcorn shrimp all at the same time?
Well, this crispy shrimp fried rice is just what you need!
Bake or air fry your frozen popcorn shrimp according to the box directions, then toss it into your homemade fried rice! It’s packed with carrots and peas and lots of eggy bites.
Table of Contents
Crispy fried rice ingredients
- Frozen breaded popcorn shrimp
- Frozen peas and carrots
- Garlic
- Ginger
- Egg
- Cooked rice
- Low-sodium soy sauce
- Green onions
How to make shrimp fried rice
- Cook your shrimp according to the box directions.
- In a large skillet, saute frozen vegetables, garlic, and ginger.
- Add in beaten eggs and saute until cooked.
- Add in rice and soy sauce and cook until combined.
- Remove from heat and toss in cooked popcorn shrimp and green onions.
Storage and leftovers
Save any leftover fried rice in an air-tight container in the refrigerator for up to 2 days.
To reheat, cover with a damp paper towel and reheat in the microwave.
More Asian inspired recipes
- Instant Pot Asian Chicken and Rice Soup
- Healthier General Tso’s Chicken
- Air Fryer Sweet Chili Tofu
- Beef and Broccoli Ramen Noodles
Crispy Shrimp Fried Rice
This crispy shrimp fried rice is the perfect busy weeknight meal. Crispy baked shrimp mixed together with a homemade vegetable and egg filled fried rice. Plus it’s ready in just 20 minutes! How easy is that?
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Ingredients
- 1 (14 ounce) box Gorton's popcorn shrimp
- 1/4 cup vegetable oil
- 2 cups frozen pea and carrot blend
- 4 cloves garlic grated
- 2 teaspoons grated ginger
- 3 large eggs beaten
- 4 cups cooked and cooled long grain white rice
- 6 tablespoons low sodium soy sauce
- 4 green onions green parts
Instructions
- Make Gorton’s popcorn shrimp according to box directions.
- While the shrimp is baking add vegetable oil to a 12-inch skillet set over medium-high heat.
- When the oil is hot add in the frozen peas and carrots, garlic and ginger. Cook for about 2 minutes just to defrost the vegetables.
- Push the vegetables to one side of the skillet and pour the eggs into the cleared side. Scramble for a few minutes just to cook the eggs. Once fully cooked mix together and stir in rice and soy sauce.
- Cook for about 5 minutes until all the ingredients are heated through.
- Add in the cooked shrimp and green onions and toss to combine.
- Serve warm.
Nutrition
Calories: 405kcal | Carbohydrates: 49g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 922mg | Potassium: 251mg | Fiber: 1g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg
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