15-Minute Fried Shrimp

15-Minute Fried Shrimp

Recipe by Sandra MyersCourse: Dinner, LunchCuisine: AsianDifficulty: Easy


Prep time


Cooking time


Total time






  • 4 cups cooked rice

  • 1 lb small shrimp, deveined and cleaned

  • 2 large eggs

  • 2 teaspoons canola oil

  • 1 teaspoon sesame oil

  • 2 teaspoons cornstarch

  • 3 tablespoons low-sodium soy sauce

  • 1 cup peas and carrots, fresh or frozen

  • 1/2 cup whole kernel corn, fresh or frozen

  • 3 green onions chopped

  • 2 teaspoons minced garlic

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground turmeric

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper


  • Clean and devein shrimp. Sprinkle with salt and pepper, and toss with cornstarch.
  • Crack eggs in small bowl, beat well and set aside.
  • Heat canola and sesame oils in a large skillet. Add shrimp and cook until pink. Transfer to a plate and set aside.
  • Add more oil to skillet, if needed. Add green onions and fry for 2 minutes.
  • Stir in rice, soy sauce, garlic, ginger, and turmeric. Stir until heated through.
  • Push rice one side of skillet. Add beaten eggs, scramble into small pieces, and cook until set. Combine with rice and stir well.
  • Add peas and carrots and corn. Stir to heat through.
  • Add shrimp to skillet. Stir and cook for 2-3 minutes until everything is heated through.
  • Turn off heat and garnish with parsley, if desired.
  • Serve immediately!


  • For the best result, you should used rice that was cooked and stored in the fridge overnight. Fresh one will change the texture and make the whole dish sticky.
15-Minute Fried Shrimp
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