You don’t need to order takeout when you can make Thai Fried Rice at home! With loads of veggies, scrambled eggs, and shrimp, you can serve it up as a side or make a meal out of it.

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My take on a restaurant classic.

I’ve shared Egg Fried Rice, Shrimp Fried Rice, and Chicken Fried Rice in the past (what can I say, I love fried rice!), but Thai fried rice is a little different.

• Thai fried rice is made with fish sauce, or nam pla, which adds not just umami flavor, but also complexity and a little bit of sweetness. It has more depth to it than fried rice made with soy sauce alone.
• Although you can use any variety of rice you like in this recipe, Thai fried rice is typically made with jasmine rice, which is fragrant and less starchy than short grain rice.
• An Authentic Thai fried rice recipe is often made with Thai chili paste or chilies, but to keep the heat in a way that’s a little more accessible to home cooks here in the States, I add sriracha. 
• I also add LOTS of veggies to my version of this recipe, with carrots, red bell pepper, a whole bunch of green onions, and tomato. It’s my little Well Plated twist that bulks up the rice and adds extra color and flavor.

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Thai Fried Rice

With loads of veggies, scrambled eggs, and shrimp, you can serve this easy homemade Thai fried rice as a side dish or make a meal out of it!

Course Main Course, Side Dish

Cuisine Asian, Thai

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 servings

Calories 440kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 tablespoon canola oil or neutral high temperature cooking oil of choice
• 2 medium carrots peeled and small diced (between ¼- and ½-inch)
• 1 large red bell pepper julienned
• 12 ounces cooked small shrimp see notes
• 3 cloves garlic minced (about 1 tablespoon)
• 1 bunch green onions thinly sliced, white and green parts divided
• 4 eggs beaten
• 3 cups cooked COLD leftover rice I used Jasmine
• 1 medium tomato ½-inch chopped
• 2 tablespoons fish sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons Sriracha or hot sauce of choice
• ½ cup chopped fresh cilantro divided
• Thinly sliced cucumber
• Lime wedges

Instructions

• Make sure all of your ingredients are fully prepped and set them next to the stove. Heat a large wok or similar large, sturdy nonstick skillet over medium-high heat until a drop of water dances on the surface.
• Add the oil, swirl to coat the pan, then add the carrot and bell pepper. Cook, stirring, for 3 minutes.
  
• Add the shrimp, garlic, and the white parts of the green onions. Cook for 1 minute.
  
• Scoot the shrimp and onions over to one side of the pan. In the open side of the pan, pour in the beaten eggs. With a spatula or wooden spoon, immediately move the eggs around, cooking until they are scrambled and just barely set. This will only take 1 or 2 minutes. Don't worry if some of the shrimp and veggies get mixed in with the eggs.
  
• Add the rice, then stir it around with the other ingredients, breaking up the eggs into pieces. Spread into a single layer on the bottom of the pan, pressing down on the rice with the back of a spoon. Let cook undisturbed until it is lightly crisp on the bottom, 1 to 2 minutes.
  
• Stir, scraping the rice off the bottom and scooting everything around to redistribute it. Press back into an even layer and let sizzle 1 to 2 minutes more.
• Stir in the tomato, fish sauce, soy sauce, sriracha, half of the cilantro, and the reserved green onion tops. Let cook 30 seconds, stirring constantly to heat the tomato through and allow the flavors to marry. Taste and adjust seasoning as desired.
  
• Pile the fried rice into bowls. Garnish with the cucumbers, lime wedges, and reserved cilantro.

Notes

• You can find the small shrimp (also sometimes called “salad shrimp”) in the freezer section. They are so small, you don’t need to thaw them first. If you prefer to swap larger shrimp, diced chicken, or diced tofu, start the recipe by sautéing them, then transfer them to a plate and add with the rice in step 4.
• TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
• TO REHEAT: Warm leftovers in a nonstick skillet over medium-high heat or in the microwave. You can sprinkle a bit of water over the top if you want to add some moisture.
• TO FREEZE: Transfer the Thai fried rice to a freezer bag or airtight container and freeze for up to 2 months. Thaw in the refrigerator before serving.

Nutrition

Serving: 1(of 4) | Calories: 440kcal | Carbohydrates: 46g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 301mg | Potassium: 695mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6556IU | Vitamin C: 48mg | Calcium: 120mg | Iron: 2mg

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With shrimp, fish, scallops, and clams, this Seafood Chowder Recipe will transport you to the coast from the convenience of your kitchen. It has bacon for smoky flavor, potatoes to make it hearty and satisfying, and a creamy broth that ties everything together.

A hearty soup for the chilliest days.

Corn crab chowder has been a holiday tradition in my family for as long as I can remember. (My Shrimp Corn Chowder is inspired by that recipe!) So while other people may associate this time of year with cookies and casseroles, chowders like this seafood chowder recipe gives me those cozy holiday vibes.

This isn’t just a soup to carry you through that odd week between Christmas and the New Year, though—it’s a soup that will get you through all those frigid days until spring rolls around.

Seafood chowder will fill you up and warm you up. And this soup doesn’t mess around! It’s made with almost two pounds of seafood, plus potatoes and veggies, so you’re not going to be fishing in the pantry (pun intended) for a snack after dinner.

If seafood is your favorite food, then get ready to meet your new favorite soup!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Bacon. Bacon is more than just a chowder topping in this recipe. By using the drippings to cook the vegetables, it forms a smoky base of flavor for the entire soup. Delish!
• Vegetables. Classic mirpoix: onion, celery, and carrots.
• Garlic. Another must for soup. I use 4 cloves for plenty of flavor.
• Old Bay Seasoning. This blend of celery salt, spices, and paprika complements just about any seafood—and this seafood chowder.
• Potatoes. You can use any kind you like, but I usually use red potatoes, which hold their shape well.
• Dry White Wine. Like Pinot Grigio. For an alcohol-free version, simply use additional seafood stock.
• Seafood Stock. You can purchase this at the grocery store, or you can make your own by boiling seafood shells. (Whenever I have shells from shrimp, crab, or lobster, I put them in a bag in the freezer until I have enough to boil for seafood stock.)
• Seafood. This seafood chowder recipe is made with raw shrimp, firm white fish (like cod, halibut, or seabass), scallops, and canned clams. As long as you keep the proportions the same, you can use more of one, omit or reduce others, etc.
• Half and Half. This makes the broth creamy without making it overly heavy. If you’d like a richer chowder, swap heavy cream.
• Herbs. Fresh parsley or thyme brighten things up and add some herbaceous flavor.

How to Make Seafood Chowder

Cook the Bacon. Add the bacon to a pot set over medium heat. Cook it until it’s crispy, then transfer it to a plate lined with paper towels.

Cook the Aromatics. Sweat the onions, celery, and carrots in the bacon fat with the salt and pepper. This means cook until they’re softened, not browned. Stir in the garlic and Old Bay and cook until they’re fragrant.

Deglaze the Pan. Pour in the wine and use a wooden spoon to scrape up any browned bits. They’re full of flavor and scraping them up incorporates them into your seafood chowder, which is much better than leaving them stuck to the pot!

Simmer. Once the wine is mostly cooked off, pour in the seafood stock and add the bacon. Bring the liquid to a boil, then add the potatoes. Reduce to a simmer and cook until the potatoes are tender.

Add the Seafood. Stir the shrimp, cod, scallops, and clams (with their juices) into the pot. Return the soup to a gentle simmer until the seafood is just cooked through. 

Finish. Stir in the half and half, then remove the pot from the heat. Season the seafood chowder to taste, garnish with herbs, and ENJOY!

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Seafood Chowder

With shrimp, fish, scallops, clams, smoky bacon and potatoes in a creamy broth, this easy seafood chowder recipe is hearty and ultra flavorful!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 433kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 slices bacon diced into ¼-inch pieces (4 ounces)
• ½ medium white onion diced into ¼-inch pieces (¾ cup)
• 2 celery stalks diced into ¼-inch pieces (½ heaping cup)
• 2 carrots diced into ¼-inch pieces (½ cup)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 garlic cloves minced (about 4 teaspoons)
• 1 teaspoon Old Bay
• 1 pound potatoes any kind, peeled and cut into ½-inch pieces (about 6 medium red potatoes)
• ½ cup dry white wine or additional seafood stock
• 4 cups seafood stock
• 8 ounces large raw shrimp peeled and deveined, cut into 1/2-inch pieces
• 8 ounces cod halibut, seabass, or other firm white fish, cut into 1-inch pieces
• 8 ounces large scallops halved (about 8 scallops)
• 1 (6.5-ounce) can whole clams
• 1 cup half and half
• Chopped fresh parsley or thyme for serving

Instructions

• Place the bacon in a cold large stock pot over medium heat. Cook until the bacon is crisp and the fat is rendered, about 10 minutes, reducing the heat as necessary to avoid burning. Transfer the bacon to a paper towel-lined plate, reserving the drippings in the pot.
  
• Return the pot to medium heat and add the onions, celery, carrots, salt, and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic and Old Bay and cook for 1 minute, until fragrant.
  
• Add the wine and scrape up any browned bits on the bottom of the pot. Simmer until the wine is mostly evaporated, about 2 minutes.
  
• Add the seafood stock, return the bacon to the pot, and bring to a boil. Add the potatoes. Allow to return to a simmer, then reduce the heat to low, and continue simmering uncovered until the potatoes are tender, about 5 minutes.
  
• Add the shrimp, cod, scallops, and clams and their juices. Return the soup to a bare, gentle simmer for about 2 minutes, until the seafood is just cooked through. Add the half and half and remove the pot from the heat.
  
• Adjust the seasoning to taste. Top with parsley or thyme to serve.

Notes

• TO STORE: Do not freeze seafood chowder! It simply won’t hold up well, both in terms of texture and flavor. You can refrigerate it in an airtight container for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a pan on the stovetop set over medium-low heat.

Nutrition

Serving: 1(of 4) | Calories: 433kcal | Carbohydrates: 33g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 140mg | Potassium: 1370mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5497IU | Vitamin C: 27mg | Calcium: 226mg | Iron: 3mg

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This creamy Shrimp Salad recipe is going to shake up your lunch routine! Packed with protein, popping with flavor and texture, and perfect for tucking into lettuce wraps, it’s an easy recipe that delivers something a little different.

Why You’ll Love This Cold Shrimp Salad Recipe

• Creamy Protein-Packed Salad. This shrimp salad is in the same vein of Chicken Salad, Ham Salad, and Salmon Salad. Basically, a protein combined with a creamy dressing, herbs, and fresh veggies for texture, color, and flavor. Instead of finely chopped meat or seafood, the shrimp here are whole, which adds a different texture to the salad.
• Loaded with Flavor. With pickles, fresh herbs, veggies, and lemon juice for brightness, this cold shrimp salad is unexpectedly vibrant and flavorful.
• Easy to Make. This recipe can be whipped up in minutes! Shrimp cooks quickly (as we know from Garlic Butter Shrimp), so it’s really just a matter of chopping the veggies and mixing the dressing.
• Great for Meal Prep. Shrimp salad is PERFECT for meal prep! Since there are so many different ways to serve it, you can have it for a few days and it will never get boring.

How to Make Shrimp Salad

The Ingredients

• Large Shrimp. Peel and devein them; I like to use a paring knife for deveining because it’s just the right size.
• Plain Greek Yogurt. A tangier, higher protein alternative to mayo. You can use low-fat or full-fat.
• Dill Pickles. These jazz up the flavor and add some texture too.
• Lemon Juice. Use freshly-squeezed lemon juice, which is much more vibrant than bottled.
• Whole-Grain Mustard. Another big flavor that adds some sharpness and pop.
• Yellow Bell Pepper. Or red or orange bell pepper; don’t use green. We want a sweet pepper here!
• Green Onions. These add some onion flavor without being overpowering.
• Fresh Herbs. Chives, dill, tarragon, or a combination of these.

The Directions

1. Poach the Shrimp. Add them to boiling salted water and cook until they turn pink and curl into a loose C-shape.

2. Drain. Transfer to an ice bath, then once the shrimp are cooled, drain and dry.

3. Make the Dressing. Stir everything together until smooth.

4. Combine. Add the shrimp and veggies to the bowl with the dressing.

5. Finish. Stir to combine, then add the herbs and stir again. Serve or chill for later and ENJOY!

How to Serve Shrimp Salad

• On crackers. Choose large crackers and spoon a shrimp with some of the dressing onto them.
• In lettuce cups. Bibb or butter lettuce work great here! Spoon the cold shrimp salad into the lettuce leaves for a low carb lunch.
• On sandwiches. Use crusty bread or rolls and stuff them with the shrimp salad. 
• In pitas or wraps. Tuck the shrimp into pita pockets, or wrap them in tortillas or lavash with baby spinach or other greens.
• On a bed of greens. Add some protein to bagged salad greens by adding shrimp salad. Throw some cubes of avocado in there too to make it extra filling!

Recipe Tips and Tricks

• Know How to Thaw Shrimp.  If you’re using frozen shrimp, be sure to thaw them first. Place the shrimp in a bowl of cold water and let them sit for 10-15 minutes until completely thawed. (Yes, it’s counterintuitive, but you do want to use cold water, not warm!)
• Don’t Overcook the Shrimp. Be careful not to overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and curl into a loose C-shape. If the tails and heads are touching (i.e., the C closes into an O-shape), they’re overcooked.
• Make Sure the Shrimp Are Dry After Draining. This will prevent the dressing from becoming watery and bland!
• Chop the Shrimp if Desired. If you can only find jumbo shrimp or if you want a chopped shrimp salad for sandwiches and such, you can chop or dice the shrimp before combining them with the dressing.

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Shrimp Salad

This cold shrimp salad recipe is creamy, full of flavor and texture, and so easy to make! Serve it as lettuce cups, sandwiches and more!

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 25 minutes minutes

Servings 4 (as a side)

Calories 141kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound large shrimp* 16-21 count, peeled and deveined, thawed if frozen
• ½ cup plain Greek yogurt low-fat or full-fat
• ¼ cup diced dill pickles any kind you like
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon whole-grain mustard
• 1 ½ teaspoons kosher salt
• ⅛ teaspoon freshly ground black pepper
• 1 yellow bell pepper ¼-inch diced (or red or orange bell pepper)
• 2 green onions very thinly sliced
• 3 tablespoons minced fresh chives, dill, tarragon, or a mix

Instructions

• Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice water and keep near the stove. Add the shrimp to the water all at once and cook until they just turn pink and curl into a C shape, about 2 minutes. Immediately transfer the shrimp to the ice bath using a spider or fine mesh strainer. Chill the shrimp fully, then drain and pat dry.
  
• Meanwhile, in a medium bowl, combine the yogurt, pickles, lemon juice, olive oil, mustard, salt, and pepper until smoothly incorporated.
  
• Place the shrimp in a large bowl along with the bell pepper and green onions. Add the dressing, stir gently to combine, then stir in the chives or dill. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.
  

Video

Notes

• *You can use fully cooked store-bought shrimp, just skip step one, and thaw if necessary (note that frozen, precooked shrimp will not have the best flavor; it’s worth it to cook your own)
• *If you can only find jumbo shrimp, roughly chop them after cooking and cooling
• TO STORE: Shrimp salad will last for up to 3 days stored in an airtight container in the refrigerator, although if you’re making it for a party, I recommend making it no more than 1 day in advance for maximum freshness.

Nutrition

Serving: 1(of 4) | Calories: 141kcal | Carbohydrates: 5g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 144mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 60mg | Calcium: 106mg | Iron: 1mg

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Make this easy Shrimp Ceviche recipe a light summer dinner, appetizer, or side dish—however you serve it, it’s guaranteed to be a hit thanks to its bright, fresh flavor. You can cook the shrimp or leave them raw, it’s up to you!

Why You’ll Love This Mexican Shrimp Ceviche Recipe

• No Raw Shrimp. Or: yes raw shrimp if you want raw shrimp! But if you’re squeamish at the thought or worry about the safety, you can do what I usually do and give the shrimp a quick boil to cook them through. 
• Authentic Flavor. So we might not be using raw shrimp, but the bright, zippy lime flavor is still there to perk things up and make your ceviche delish. Avocado, jalapeños, and cilantro deliver lots of Mexican flair. (They do the same in my Three Bean Salad!)
• Lots of Serving Options. Dip tortilla chips into it, serve it on tortillas or tostadas, eat it with a spoon as a side dish, or serve it in fancy little cups for an elegant appetizer for a summer soiree. 
• Easy to Make. Aside from the (optional) boiling, this shrimp ceviche recipe is just a matter of tossing everything together and waiting for the flavors to meld. As the song goes, the waiting is the hardest part!

How to Make Shrimp Ceviche

The Ingredients

• Shrimp. You’ll need to peel and devein them, which is easy to do with a paring knife. Frozen shrimp are fine, but you’ll need to thaw them.
• Avocado. For a creamy element. (I also pair shrimp and avocado in these Shrimp Guacamole Bites.)
• Cherry Tomatoes. Quarter these, or use grape tomatoes and cut them in half.
• Green Onions. These add a mild onion flavor without dominating.
• Jalapeño. Optional, but it adds a nice kick to our shrimp ceviche.
• Lime Juice. Don’t use bottled! It has a dull, flat flavor compared to fresh.
• Cilantro. Pro-tip: Cilantro stems are tender, so rather than stripping off the leaves, chop them up with the stems and save yourself a little bit of time.
• Tortilla Chips. If desired, for serving.

The Directions

1. Cook the Shrimp. Boil them in salted water for a minute or two (until they’re pink and curled into a C shape), drain, and drop in an ice bath.

2. Chop the Shrimp. Drain the shrimp again, remove the tails, and chop.

3. Combine. Add all of the remaining ingredients (except the tortilla chips!).

4. Marinate. Chill the shrimp ceviche in the refrigerator for at least 20 minutes. Season to taste, serve with tortilla chips, and ENJOY!

Recipe Variations

• Make Ceviche With Raw Shrimp. Juice a whole orange into a bowl and add all the lime juice, along with the shrimp. Toss to coat and marinate in the refrigerator for an hour or two, until the shrimp are pink and curl into a C shape.
• Use Pre-Cooked Shrimp. If you use shrimp that are already cooked, you can skip the boiling and ice bath. Remove the tails, chop, and proceed with the rest of the recipe as written. For the best flavor though, I HIGHLY recommend cooking the shrimp yourself.
• Add Some Fruit. If you want to make your ceviche in advance and don’t want the avocado to brown—or if you just want to add a little sweetness—swap the avocado for diced mango or pineapple.

What to Serve with Shrimp Ceviche

• Margaritas. I mean, how could you not?! Try this Spicy Margarita Recipe, fruity Peach Margaritas, or keep it light with a Skinny Margarita.
• Tex-Mex Dishes. Serve ceviche as a side with Cauliflower Tacos or Zucchini Enchiladas.
• Greens. If I’m making this shrimp ceviche a meal, I like to serve it over a bed of greens. You can add a scoop of cooked brown rice with a squeeze of lime juice to make it a meal bowl. (This has similar vibes to my Mexican Shrimp recipe!)

Recipe Tips and Tricks

• Chop Everything Small. Especially if you’re planning on eating the ceviche with tortilla chips like Guacamole or Salsa Roja! Big honkin’ pieces of avocado and shrimp are unwieldy on a chip.
• Don’t Use a Metal Mixing Bowl. The acid from the lime juice can react with metal, giving your shrimp ceviche an off flavor. A glass, plastic, or ceramic bowl is best.
• Keep a Close Eye on the Shrimp. You want a loose C shape, not a tight one. The tail shouldn’t curl so much that it touches the body.

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Shrimp Ceviche

Lime and cilantro add bright, fresh flavor to this Mexican-inspired shrimp ceviche recipe. Easy to make with cooked or raw shrimp!

Course Appetizer

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 4 -8 servings (4 as an entree, 8 as an app/side)

Calories 182kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound peeled and deveined shrimp* thawed if frozen (16/20 or 21/25 count)
• 1 large avocado diced
• 1 (10-ounce) container cherry tomatoes quartered (about 1 1/2 cups)
• 3 green onions thinly sliced (about 1/3 cup)
• 1 jalapeno seeded and minced, optional
• 2 limes juiced (about 1/4 cup)
• ½ cup cilantro chopped
• ¾ teaspoon kosher salt plus more for cooking shrimp
• Tortilla chips for serving

Instructions

• Bring a large pot of well-salted water to a boil. Meanwhile, prepare an ice bath by filling a large bowl with ice water. Add the shrimp all at once to the boiling water and cook until the shrimp are just pink and curled into a C shape, 1 to 2 minutes. Immediately drain the shrimp and place in the ice bath to cool. Do not overcook!
• After the shrimp have rested a few minutes in the ice bath, drain them, remove the tails if necessary, and chop into 1/4-inch pieces. Pat dry.
• In a large bowl, combine the shrimp, avocado, tomatoes, green onions, jalapeno (if using), lime juice, cilantro, and 3/4 teaspoon salt. Stir well, cover, and refrigerate for at least 20 minutes, until chilled and the flavors are married. Taste and add additional salt if desired. Serve with tortilla chips.

Notes

• *To prepare with raw shrimp: Juice 1 orange into a bowl. Add the shrimp and lime juice. Marinate in a covered container in the fridge for 1 to 2 hours, until the shrimp are pink and curled into a C shape. Proceed by adding the remaining ingredients.
• *You can start with pre-cooked shrimp and skip the poaching in step 1.
• TO STORE: If you make your ceviche with the cooked shrimp, it will last for 2 days in an airtight container in the refrigerator. If you make it with raw shrimp, it will last 1 day.

Nutrition

Serving: 1(of 4) | Calories: 182kcal | Carbohydrates: 10g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: -3mg | Potassium: 588mg | Fiber: 4g | Sugar: 3g | Vitamin A: 894IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 1mg

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Who needs takeout? You can make this restaurant-style Shrimp Fried Rice recipe at home! This recipe pairs succulent shrimp with crispy rice, egg, peas, and carrots for a complete meal in a bowl.

Shrimp fried rice, ready lickety-split.

You can have this shrimp fried rice recipe whipped up in less than 30 minutes, which is faster than it would take to peruse a menu and wait for it to be ready and delivered. (We want fried rice NOW!)

This shrimp fried rice is incredibly fresh and flavorful. With a perfect shrimp-veg-rice ratio and a simple but delectable sauce, you’ll find that the homemade version is far superior to fast food takeout chains.

Of course, another great benefit of cooking your own shrimp fried rice is the cost savings. Chicken Fried Rice and Pork Fried Rice are also affordable takeout alternatives!

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Shrimp Fried Rice Recipe

This quick and easy homemade shrimp fried recipe is loaded with peas, carrots, eggs, and succulent shrimp in every bite. Who needs takeout?!

Course Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 497kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound medium shrimp peeled and deveined, tails on or off, thawed if frozen
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 tablespoons canola oil grapeseed oil, or peanut oil, divided
• 3 green onions thinly sliced, about ½ cup, white and green parts divided
• 2 tablespoons unsalted butter divided
• 4 large eggs beaten
• 3 cups COLD leftover brown rice
• 3 tablespoons low sodium soy sauce plus additional for serving
• 2 teaspoons sesame oil toasted or untoasted
• 1 (12-ounce) bag frozen peas and carrots about 1 ½ cups, no need to thaw

Instructions

• Pat the shrimp dry. Place in a bowl and top with the cornstarch, salt, and pepper. Toss to coat.
  
• In a wide, deep skillet or wok, heat 2 tablespoons of the oil over medium high. Once the oil is hot and shimmering, add the shrimp in a single layer. Let cook on the first side for 1 to 2 minutes, then turn and continue cooking on the other side until the shrimp are pink and no longer translucent, about 30 seconds more. Do not overcook! Transfer the shrimp to a large plate or bowl and set aside.
  
• Add 1 tablespoon of the butter to the skillet. Let melt, swirling to coat the pan. Pour in the the beaten eggs. With a spatula, immediately begin to move the eggs around, cooking until they are scrambled and barely set. This will only take a minute or two. Remove to the plate with the shrimp.
  
• Add the remaining 1 tablespoon oil and the white part of the green onions. Let cook, stirring constantly, for 15 seconds. Add the cooked rice and spread into a single layer. Let sizzle undisturbed until lightly crisp on the bottom, 1 to 2 minutes. Stir, return to a single layer, and let sizzle 1 minute more.
  
• Drizzle the soy sauce and sesame oil over the top . Stir to combine.
  
• Stir in the peas and carrots and remaining 1 tablespoon butter. Let cook 1 to 2 minutes to warm the veggies through and melt the butter. Stir in the shrimp, eggs, and the green parts of the green onions, using a spatula to break up the eggs into small pieces. Let heat 1 minute more. Enjoy hot with additional soy sauce to taste.
  

Video

Notes

• TO STORE: Let shrimp fried rice cool to room temperature, then store in refrigerator in airtight storage container for up to 5 days.
• TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
• TO FREEZE: Once your shrimp fried rice has cooled, place it in an airtight, freezer-safe storage container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed.

Nutrition

Serving: 1of 4 | Calories: 497kcal | Carbohydrates: 37g | Protein: 33g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 361mg | Potassium: 556mg | Fiber: 3g | Sugar: 1g | Vitamin A: 562IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 3mg

What to Serve with Shrimp Fried Rice

• Stir Fry. Why use plain rice when you can serve Pork Stir Fry, Chicken Stir Fry, or Zucchini Stir Fry over delectable shrimp fried rice?
• Asian-Inspired Dishes. Like takeout at home! Pair your rice with Asian Chicken Wraps, Air Fryer Egg Rolls, or General Tso Tofu.
• Salad. For a lighter option, try this Asian Cucumber Salad or Asian Cabbage Salad.

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Sizzling, smoky, and spicy Shrimp Fajitas are ready to shake up your weeknight dinner routine! With plenty of veggies and juicy shrimp, this is a satisfying dinner you can have on the table in a matter of minutes. And did I mention it all comes together in one skillet? This is easy dinner at its best!

Why You’ll Love This Easy Shrimp Fajitas Recipe

• The Fastest Fajitas. Steak Fajitas and Grilled Chicken Fajitas are also fast, but it’s hard to find a protein that cooks up faster than shrimp—just around 3 minutes and they’re cooked through!
• Shrimp Fajitas Are Also Easy. When you are exhausted after a long day, you want a delicious dinner with minimal effort. In addition to being quick, there’s nothing complicated or fussy about this recipe.
• The Perfect Excuse to Eat More Shrimp. I’ve got nothing but love for boneless skinless chicken breasts, but shrimp is an excellent lean protein source that will help you add some variety to your dinners. (You’ll also love my Garlic Shrimp Pasta and Baked Shrimp Scampi.)
• Fajitas Are Special. Do we love Shrimp Tacos? Of course we do! But sometimes it’s fun to treat yourself to a restaurant-style experience, and fajitas have that effect. It’s the sizzle! You can also serve these Burrito Bowl style.

How to Make Shrimp Fajitas

The Ingredients

• Large or Jumbo Shrimp. Purchase it already peeled and deveined for max ease.
• Homemade Shrimp Fajita Seasoning. No packet needed! I use ground cumin, chili powder, and chipotle chile powder for some smoky heat.
• Lime. You’ll need both the zest and the juice, but be sure to zest first—it’s much easier that way.
• Garlic. Rather than using garlic powder, I opt for punchier fresh garlic.
• Bell Peppers. Red and green. You can also use yellow or orange instead of red; they all have a similar sweet flavor.
• Flour or Corn Tortillas. If you use corn tortillas, you might want to double-up to keep them from falling apart while you eat.
• Additional Toppings. Chopped fresh cilantro, sliced fresh avocado, nonfat plain Greek yogurt or sour cream, and crumbled queso fresco or feta.

The Directions

1. Season the Shrimp. Toss the shrimp with oil, spices, and lime zest.

2. Cook the Vegetables. Make sure your pan is nice and hot.

3. Cook the Shrimp. This happens in just 3 minutes!

4. Finish. Add the shrimp to the platter (or the veggies back to the pan) and squeeze lime juice over the top. Serve shrimp fajitas with warm tortillas and toppings. ENJOY!

Recipe Variations

• Steak and Shrimp Fajitas. Replace half the shrimp with thin slices of flank steak. Follow the instructions in the recipe below, but cook the steak separately before the shrimp until it reaches your desired doneness.
• Shrimp and Chicken Fajitas. Follow the instructions above, but use chicken breast or thighs instead of steak.
• Sheet Pan Shrimp Fajitas in the Oven. Toss everything together and bake at 450ºF until the shrimp are opaque, about 8 minutes. Transfer the shrimp to a platter, then return the pan to the oven and broil the vegetables until they’re blackened in spots.

Storage Tips

• To Store. Refrigerate shrimp fajitas in an airtight storage container for up to 2 days.
• To Reheat. For best results, gently rewarm the shrimp and veggies in a skillet on the stovetop over low heat. The microwave will work in a pinch, but it’s more likely to overcook the shrimp.
• To Freeze. Freeze shrimp fajitas in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

What to Serve with Shrimp Fajitas

• Tex-Mex Appetizers. It’s like you’re eating at a restaurant! Make Guacamole or Mexican Corn Dip and serve them with tortilla chips—or spoon them onto the fajitas.
• Margaritas. Also like eating at a restaurant? Pairing your shrimp fajitas with a Spicy Margarita, Skinny Margarita, or Peach Margarita. You deserve it!
• Beans. Your dinner will be extra filling if you serve it with Crock Pot Pinto Beans, Instant Pot Black Beans, or Instant Pot Refried Beans on the side.
• Rice. Add a squeeze of lime juice and chopped cilantro to Instant Pot Brown Rice for some Tex-Mex flair.

Recommended Tools to Make this Recipe

• Chef’s Knife. Makes slicing all those veggies a breeze!
• Non-Slip Cutting Board. My favorite cutting board.
• Cast Iron Skillet. Hands-down the best bargain for the kitchen!

Recipe Tips and Tricks

• Don’t Overcook the Shrimp. Which means: don’t walk away from that skillet! Put down your phone! Keep a close eye on the shrimp and watch for the color to go from translucent gray to opaque pink and the tails to curl until the shrimp form a C-shape. 
• Thaw Frozen Shrimp First. Most shrimp sold in grocery stores is frozen and thawed anyway, so buying frozen shrimp for these shrimp fajitas is totally fine—you’ll just need to thaw them first. You can either let the shrimp thaw overnight in the refrigerator, or place the frozen shrimp in a bowl of cold water for about 15 minutes, stirring occasionally, until they thaw.
• Slice the Veggies Thin. There are times when I want tender-crisp vegetables, but with fajitas, I love them softened, caramelized, and a little bit blackened. A thin slice will help with that! 

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Shimp Fajitas

Sizzling shrimp fajitas with the best smoky seasoning! With blistered peppers and onions, this quick, easy meal tastes like a restaurant!

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 193kcal

Author Erin Clarke / Well Plated

Ingredients

For the Shrimp Fajitas

• 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
• 2 ½ tablespoons extra-virgin olive oil divided
• 2 teaspoons ground cumin divided
• 1 teaspoon chili powder divided
• ½ teaspoon chipotle chile powder divided
• 1 teaspoon kosher salt divided
• 1 medium lime zest and juice (about 3/4 teaspoons zest and 2 tablespoons juice)
• 2 cloves garlic minced about 2 teaspoons
• 1 red bell pepper cut into 1/4-inch strips
• 1 green bell pepper scut into 1/4-inch strips
• 1 yellow onion halved and cut into 1/4-inch strips

For Serving

• Flour or corn tortillas
• Chopped fresh cilantro
• Sliced fresh avocado
• Nonfat plain Greek yogurt or sour cream
• Crumbled queso fresco or feta

Instructions

• Rinse and pat the shrimp dry, then transfer to a large bowl. Top with 1/2 tablespoon oil, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon chipotle chile powder, and 1/2 teaspoon kosher salt. Zest the lime directly over the bowl. Toss to coat, then set aside.
  
• To warm the tortillas, wrap them in foil and place in a 300° F oven while you cook the shrimp and vegetables.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers, onion, and the remaining 1 teaspoon cumin, 1/2 teaspoon chili powder, ¼ teaspoon chipotle chile powder, and 1/2 teaspoon salt. Stir and cook until the vegetables soften and are starting to turn dark in places, about 6 to 8 minutes.
  
• Stir in the garlic and let cook 30 seconds, just until fragrant. Transfer the vegetables to a serving platter.
• Add the remaining 1 tablespoon oil to the skillet and return the heat to medium high. Transfer the shrimp to the skillet and spread into an even layer. Sear the shrimp on both sides until they are just turning opaque and curling into a “C”, about 3 minutes total—do not over cook or the shrimp will be tough.
  
• Scoot the vegetables on the platter over to one side, then add the shrimp in the empty space. Juice the zested lime over the top. Serve piled inside the warm tortillas, with toppings of choice.
  

Video

Notes

• TO STORE: Refrigerate shrimp fajitas in an airtight storage container for up to 2 days.
• TO REHEAT: For best results, gently rewarm the shrimp and veggies in a skillet on the stovetop over low heat. The microwave will work in a pinch, but it’s more likely to overcook the shrimp.
• TO FREEZE: Freeze shrimp fajitas in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
• Nutritional information does not include the tortillas and toppings.

Nutrition

Serving: 1(of 4) | Calories: 193kcal | Carbohydrates: 9g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 143mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1485IU | Vitamin C: 67mg | Calcium: 89mg | Iron: 1mg

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Let’s hear it for shrimp! It’s succulent, packed with protein, and cooks up lickety-split. Here are some more shrimp recipes to add to your menu.

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Cajun Shrimp Boil Foil Packets

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Bang Bang Shrimp Tacos

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Juicy marinated shrimp are the star of this Indian-inspired Shrimp Curry, but let’s not forget about the supporting players! A blend of spices makes it fragrant and flavorful, tender potatoes make it satisfying, and a creamy coconut-tomato sauce brings it all together.

Why You’ll Love This Easy Shrimp Curry Recipe

• Shrimp: A Weeknight Winner. So often we overlook shrimp when we’re planning our meals, thinking it’s something for special occasions or ordering at restaurants. Dishes like Grilled Shrimp, Garlic Shrimp Pasta, and Shrimp Tacos prove that shrimp can be a staple for easy weeknight dinners, and this shrimp curry recipe is no exception. 
• Aromatic, Indian-Inspired Curry. I adapted this recipe from my Potato Curry, which was inspired by a curry Ben’s host family made when he was studying abroad in India. While I’ve made some tweaks and changes based on what we can easily find at the grocery store here in the US, there’s no mistaking this for a Thai Coconut Curry or Japanese Curry—it’s got that signature curry-powder-dominant flavor of an Indian curry and a thicker sauce.
• One-Pot Dinner. Just like my Chickpea Curry and Tofu Curry, this is a recipe that cooks up in a single pot—which means you’ll only have to wash the cooking pot, the bowl for marinating the shrimp, and a cutting board when you’re done. Totally doable even on a busy weeknight!
• Cozy and Hearty. This shrimp coconut curry is the kind of satisfying comfort food dinner I find myself craving. Hearty but not heavy, this is a meal that will fill you up without weighing you down.

How to Make Shrimp Curry

The Ingredients

For the Shrimp & Marinade

• Large or Jumbo Shrimp. Peel and devein the shrimp; you can leave the tails on or off. 
• Lemon Juice. Not bottled! Freshly squeezed lemon juice hasn’t had the time to oxidize, so the flavor is much brighter and, well, fresher!
• Curry Powder. A blend of Indian spices that allows you to add a whole lot of flavor without having to measure from a dozen different jars. Use mild curry powder if you don’t want a spicy shrimp curry!
• Kosher Salt. My go-to for cooking.

For the Curry

• Spices. Curry powder, ground cumin, ground chili powder, ground turmeric, and cayenne pepper, plus kosher salt.
• Extra-Virgin Olive Oil. Or another oil you like to use for cooking. Coconut oil would be fabulous, too.
• Vegetables. Yellow onion, a Russet potato, and red bell pepper.

• Garlic and Fresh Ginger. A dynamic duo you’ll also find in Jamaican Curry Chicken.
• Crushed Tomatoes. These are saucier than diced tomatoes, but have more texture than tomato sauce, creating the perfect base for our shrimp curry.
• Light Coconut Milk. Even though this isn’t a Thai shrimp curry, coconut milk makes for a creamy, easy, coconut shrimp curry sauce.

• Lemon Juice. Just a squeeze to brighten things up at the end.
• Fresh Cilantro. Not a fan? You can skip it!
• Accompaniments. White Rice, Brown Rice, or naan.

The Directions

1. Marinate the Shrimp. Toss them with all of the marinade ingredients and let them sit for 15 minutes.

2. Cook the Shrimp. Then transfer to a plate.

3. Cook the Onion and Potato. Until the onion is softened.

4. Add the Spices. Stir in the ginger, garlic, and all of the spices until fragrant.

5. Simmer. Stir in the peppers, tomatoes, and coconut milk and simmer until the potatoes are tender and the liquid thickens.

6. Finish. Add the shrimp back to the pot and stir in the lemon juice and cilantro. Season to taste, then serve the shrimp curry over rice or with naan. ENJOY!

Storage Tips

• To Store. Refrigerate leftover shrimp curry with vegetables in an airtight storage container for up to 4 days.
• To Reheat. Warm up leftovers in a pan on the stovetop over medium-low heat. 
• The potatoes in this curry mean it doesn’t freeze well; potatoes take on a mealy texture after freezing and reheating.

What to Serve with Shrimp Curry

• Rice. You can’t go wrong with Instant Pot Brown Rice, or add another layer of flavor with Lemon Rice or Turmeric Rice.
• Other Grains. Switch things up with quinoa or farro for something different.
• Naan. I love keeping a stash of Homemade Naan in the freezer so I have it on hand whenever I’m making curry, but store-bought naan is also fantastic.
• Other Indian Dishes. Pretend you’re at your favorite Indian restaurant and create a family-style feast! Pass around Indian Butter Chicken, Paneer Tikka Masala, and other Indian favorites.

Recommended Tools to Make this Recipe

• Dutch Oven. My favorite for making curries and big pots of soup.
• Citrus Press. Makes juicing lemons a breeze!
• Measuring Spoons. Double-sided spoons for measuring all those fabulous spices.

Recipe Tips and Tricks

• Prep While the Shrimp Marinates. Here’s your game plan: prep everything for the shrimp first. Once it’s in the bowl marinating, cut your vegetables and measure out the spices for the curry. Place the spices in a small bowl next to the stove so you can grab-and-dump when the time comes.
• Thaw Frozen Shrimp. You can use frozen shrimp in this shrimp curry recipe, but you will need to thaw them first. Let them sit in the refrigerator overnight and they’ll be good to go when you’re ready to cook or, if you forget, you can place them in a bowl of cold water for 15 minutes, stirring them occasionally.
• Don’t Marinate the Shrimp for More Than 15 Minutes. That’s all you need for this recipe! The acid in the lemon juice will change the texture of the shrimp if they marinate for an extended amount of time.
• Cut the Vegetables into Uniform Pieces. This is especially important when you’re cooking with potatoes. You don’t want some pieces that are hard and raw-tasting, while other pieces are falling apart in the curry!

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Shrimp Curry

This easy Indian-inspired shrimp curry pairs juicy shrimp with potatoes, veggies, and a creamy coconut milk sauce for a satisfying dinner!

Course Dinner

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinating Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 265kcal

Author Erin Clarke / Well Plated

Ingredients

For the Shrimp & Marinade

• 1 pound large or jumbo shrimp peeled and deveined tails on or off, thawed if frozen
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons curry powder
• ¼ teaspoon kosher salt

For the Curry

• 1 tablespoon curry powder
• 2 teaspoons ground cumin
• 1 teaspoon ground chili powder
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• ¼ teaspoon kosher salt plus additional to taste
• 3 tablespoons extra virgin olive oil divided
• 1 medium yellow onion diced
• 1 medium russet potato peeled and ¾-inch diced
• 3 cloves minced garlic about 1 tablespoon
• 1 tablespoon minced fresh ginger
• 2 red bell peppers cored and thinly sliced
• 1 14- ounce can crushed tomatoes
• 1 14- ounce can light coconut milk
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup chopped fresh cilantro plus additional for serving
• Prepared rice cauliflower rice for serving
• Homemade Naan for serving

Instructions

• Marinate the shrimp: Pat the shrimp dry. Place in a bowl and toss with the lemon juice, curry, and salt. Set aside for 15 minutes. While the shrimp rests, measure the curry powder, cumin, chili powder, turmeric, cayenne and ¼ teaspoon salt for the curry into a small bowl and set it near the stove. Make sure your other ingredients are prepped.
  
• Cook the shrimp: In a Dutch oven or similar wide, deep pot, heat 1 tablespoon of the oil over medium high. Add the shrimp (discard any excess marinade that has collected in the bowl). Cook on both sides, just until the shrimp are cooked through, about 3 minutes. They will go from translucent to opaque and light pink (don’t overcook!). Remove to a plate.
  
• Add the remaining 2 tablespoons oil. Add the onion and potato. Cook until the onion is softened and turning translucent, about 5 minutes.
  
• Stir in the garlic, ginger, and your bowl of pre-measured spices. Cook, stirring constantly, for 30 seconds. The pot will be very fragrant.
  
• Stir in the bell peppers, tomatoes, and coconut milk. Increase the heat to bring to a simmer. Partially cover the pot, and let simmer for 15 to 20 minutes, stirring periodically to prevent sticking to the bottom of the pot, until the potatoes are tender and the curry has thickened.
  
• Stir in the lemon juice, cilantro, and shrimp along with any juices that collected in the bowl. Taste and adjust the seasoning as desired. Enjoy warm with an extra sprinkle of cilantro with rice and naan as desired.
  

Notes

• Adapted from my Potato Curry
• TO STORE: Refrigerate leftover shrimp curry in an airtight storage container for up to 4 days.
• TO REHEAT: Warm up leftovers in a pan on the stovetop over medium-low heat.
• The potatoes in this curry mean it doesn’t freeze well; potatoes take on a mealy texture after freezing and reheating.

Nutrition

Serving: 1(of 4) | Calories: 265kcal | Carbohydrates: 17g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 183mg | Potassium: 851mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2382IU | Vitamin C: 91mg | Calcium: 142mg | Iron: 4mg

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Shrimp is one of my favorite lean protein options for healthy weeknight dinners! Here are some more shrimp recipes to try:

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Kung Pao Shrimp gets instant hit status thanks to its sweet heat, bold flavors, and juicy pan-fried shrimp. We also can’t forget to mention that this easy recipe takes less than 10 minutes to cook!

Why You’ll Love This Kung Pao Shrimp Recipe

• The Quickest of Dinners. When we’re talking homemade meals, it really doesn’t get much quicker than kung pao shrimp. You only need about 3 minutes to cook the shrimp, then give the veggies a quick stir-fry, toss it all together, and dinner’s done. (Try my Garlic Butter Shrimp and Grilled Shrimp for more fast dinner options.)
• Adapted From a Reader Favorite. If you loved my Kung Pao Chicken, then you’ll also adore this quick and easy shrimp stir-fry, which is based on that recipe!
• Shrimp: An Under-Appreciated Protein Option. Sometimes I kind of forget about shrimp when I’m planning my meals for the week. Really, though, shrimp ranks right up there with weeknight stalwarts like chicken and ground beef—high in protein, low in calories, and everyone loves ‘em. Just like my Shrimp Fried Rice and Shrimp Tacos, this kung pao shrimp recipe is a healthy dinner you can whip up in minutes.
• It’s Versatile. As written, this kung pao shrimp is served over rice. However! As with my Bang Bang Shrimp, you can definitely tuck these juicy, spicy shrimp into tortillas and make them into tacos (see my Bang Bang Shrimp Tacos), or spoon the stir-fry into sturdy lettuce leaves a la my Lettuce Wraps, or serve them with noodles like another Chinese favorite, Chicken Chow Mein.

How to Make Kung Pao Shrimp

The Ingredients

• Jumbo Raw Shrimp. We’ve already covered the fact that shrimp are a great source of lean protein, but their bona fides don’t end there! They’re also loaded with calcium, phosphorus, zinc, and magnesium.
• Low-Sodium Soy Sauce. Using low-sodium soy sauce gives you more control over the saltiness of the finished dish. Gluten-free substitutes for soy sauce include tamari sauce or liquid aminos.
• Rice Vinegar. Be sure to use unseasoned rice vinegar; the seasoned variety has added sugar.
• Sesame Oil. Use toasted for added flavor or untoasted for a milder option.
• Cornstarch. To make a sticky stir-fry sauce.
• Honey. Use a runny honey, not the thick, creamy kind that has to be spread with a knife.
• Crushed Red Pepper Flakes. Dried red chilies, fresh chili pepper, and Sichuan peppercorns can all be used to deliver heat in a kung pao dish, but I use red pepper flakes because most of us have them on hand already.
• Vegetables. Red bell pepper, green bell pepper, and yellow onion. A combination of peppers and onions is the traditional choice for kung pao, but feel free to break from tradition and clean out your crisper drawer—celery, bok choy, broccoli, zucchini, and other vegetables absolutely work here.
• Peanuts. Unsalted is best, but salted is fine too; you may want to be a little more conservative with the salt you add to the recipe, though.
• Fresh Garlic and Ginger. Two essentials for flavorful kung pao shrimp.
• Green Onions. Separate the white bottoms from the darker tops.
• Cooked Brown Rice. Instant Pot Brown Rice is fabulous too.

The Directions

1. Make the Marinade. Combine in a zip-top bag.
2. Marinate the Shrimp. Toss to coat and marinate at room temperature or in the refrigerator for at least 15 minutes.
3. Make the Sauce. Whisk together the kung pao sauce ingredients until the cornstarch dissolves.

4. Cook the Shrimp. This only takes a few minutes.

5. Stir-Fry the Vegetables. Until they’re softened a bit but still crisp. Stir in the peanuts.

6. Add the Aromatics. Cook until fragrant.
7. Finish. Return the shrimp to the skillet and stir them into the vegetables and sauce; heat for about a minute.
8. Serve. Add the remaining green onions to the skillet and serve the kung pao shrimp with brown rice. ENJOY!

Storage Tips

• To Store. Kung pao shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Warm leftover kung pao shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Transfer the shrimp and vegetables to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.

What to Serve with Kung Pao Shrimp

• Other Grains. You can go the traditional route with white rice (or cauliflower rice!) if you prefer, or add even more protein to your dinner with quinoa.
• Fried Rice. Because kung pao shrimp comes together so fast, you have time to make Cauliflower Fried Rice or Egg Fried Rice.
• Salad. Round out your dinner with an Asian-inspired salad like Asian Cucumber Salad or Asian Cabbage Salad.
• Asian Appetizers. For that full restaurant-at-home experience, make a starter like Air Fryer Egg Rolls.

Recommended Tools to Make this Recipe

• Wok. A wok isn’t absolutely necessary, but if you make stir-fries often, it’s nice to have one.
• Whisk. I love this whisk size for small-batch sauces and marinades.
• Chef’s Knife. There’s no need for pricy vegetable prep tools when you’ve got a good chef’s knife at the ready.

Recipe Tips and Tricks

• Buy Deveined Shrimp. This saves you the prep work of having to devein the shrimp yourself. If you’re using fresh shrimp, you want to look for raw shrimp that are deveined and EZ-peel or already peeled.
• Thaw Frozen Shrimp. Want to use frozen shrimp here? You can! You will need to thaw it first, though. You can do this by letting the shrimp thaw in the refrigerator overnight, or place them in a bowl of cold water for 15 minutes, stirring occasionally.
• Have a Mise en Place. In other words, prep everything in advance because stir-fries cook up fast! I make the marinade and while the shrimp marinates for 15 minutes, I chop the veggies and whisk together the sauce. 
• Know When the Shrimp Is Done. The upside of shrimp is that they cook fast. Unfortunately, that’s also the downside of shrimp! If you’re not careful, they’ll overcook and end up tough and rubbery. Once they’re opaque, firm, and curl just a bit, they’re ready to remove from the skillet.
• Spicy Kung Pao Shrimp. Kung pao does tend to be spicy, as it’s made with red pepper flakes or dried red chiles, but when you make it at home, you can adjust the heat level and use as much (or as little!) red pepper flakes as you like.

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Kung Pao Shrimp

This kung pao shrimp recipe is a restaurant-style stir-fry that takes less than 10 minutes to cook, making it a go-to for busy weeknights!

Course Dinner

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3 -4 servings

Calories 421kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound jumbo 12- to 15-count raw shrimp, fresh or frozen and thawed, peeled and deveined
• 2 tablespoons low-sodium soy sauce divided
• 2 tablespoons + 2 teaspoons rice vinegar divided
• 1 ½ teaspoons sesame oil divided toasted or untoasted
• 3 teaspoons cornstarch divided
• ½ teaspoon kosher salt
• 1 ½ teaspoons honey
• ½ teaspoon crushed red pepper flakes more or less to taste
• 2 tablespoons canola oil or grapeseed or avocado oil
• 1 red bell pepper diced into 1/4-inch pieces
• 1 green bell pepper diced into 1/4-inch pieces
• 1 medium yellow onion diced into 1/4-inch pieces
• ½ cup peanuts preferably unsalted
• 3 garlic cloves minced about 1 tablespoon
• 1 tablespoon minced or grated fresh ginger from about a 1-inch piece
• 3 green onions thinly sliced white and green parts separated from the dark green parts (about 1/2 cup)
• Cooked brown rice for serving

Instructions

• In a medium bowl or zip-top bag, combine 1 tablespoon soy sauce, 2 teaspoons rice wine vinegar, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, and the salt. With a fork, whisk to combine and dissolve the cornstarch so that the mixture is smooth
• Pat the shrimp dry, then add to the marinade and toss gently to coat. Cover the bowl or tightly seal the bag. Marinate at room temperature for at least 15 minutes or refrigerate for up to 2 hours.
• When you’re ready to cook the kung pao shrimp, in a small bowl combine the remaining 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, honey, red pepper flakes, and 2 teaspoons cornstarch. Whisk to combine and dissolve the cornstarch.
• In a large skillet or wok, heat 1 tablespoon of the canola oil over medium-high heat. Once the oil is hot and shimmering, add the shrimp along with its marinade. Cook, undisturbed, until the shrimp is golden brown on one side and releases from the pan, about 1 to 2 minutes.
  
• With a spatula or large spoon, toss the shrimp to turn and redistribute it. Continue cooking, just until the shrimp is opaque and firm to the touch, about 1 minute more. Transfer to a plate or bowl.
  
• To the skillet, add the remaining 1 tablespoon of canola oil over medium-high heat. When hot, add the red bell pepper, green bell pepper, and onion. Cook, stirring constantly, until the vegetables are crisp-tender, about 1-2 minutes. Add the peanuts
  
• Add the garlic, ginger, and white and light green parts of the green onions. Cook just until fragrant, about 30 seconds.
  
• Return the shrimp and any juices that have accumulated to the skillet. Cook, stirring constantly, until everything is hot and evenly coated with the sauce, about 1 minute more. Sprinkle with the dark green parts of the green onions. Enjoy hot with rice.

Video

Notes

• TO STORE: Kung pao shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• TO REHEAT: Warm leftover kung pao shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Transfer the shrimp and vegetables to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.

Adapted from my Kung Pao Chicken

Nutrition

Serving: 1(of 3) | Calories: 421kcal | Carbohydrates: 22g | Protein: 29g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 191mg | Potassium: 633mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1880IU | Vitamin C: 89mg | Calcium: 131mg | Iron: 2mg

Related Recipes

Ready to add shrimp to your regular meal rotation? Here are some more ideas:

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Honey Walnut Shrimp

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