Crispy Shrimp Fried Rice


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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?


  • 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


  1. Make Gorton's popcorn shrimp according to box directions.
  2. While the shrimp is baking add vegetable oil to a 12-inch skillet set over medium-high heat.
  3. 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.
  4. 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.
  5. Cook for about 5 minutes until all the ingredients are heated through.
  6. Add in the cooked shrimp and green onions and toss to combine.
  7. Serve warm.


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