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5.0 from 12 votes

Get the Recipe 20-Minute Curry Shrimp Fried Rice

Let take-out be a thing of the past now that you can make delicious Curried Shrimp Fried Rice right at home and in one pan! The spicy and warm flavor of curry is infused throughout, and the extra veggies make it a complete meal!

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 servings
Calories: 494 kcal
Course: Dinner
Cuisine: Asian

Ingredients

Shrimp:
  • 1/2 /2 Tablespoon curry powder
  • 1/2 /2 tsp ground cumin
  • 1 Tablespoon soy sauce
  • 2 Tablespoon olive oil + 1 TBSP for sauteeing
  • 1 lb raw shrimp peeled and deveined
Sauce:
  • 1/4 /4 cup soy sauce
  • 1 Tablespoon curry powder
  • 2 tsp sesame oil
Fried Rice:
  • Optional: 1 TBSP olive oil
  • 1/2 /2 cup carrot diced
  • 1/2 /2 cup yellow onion diced
  • 4 oz. white mushrooms diced
  • 3 garlic cloves minced
  • 2 tsp fresh ginger grated
  • 4 oz snap peas or 1/2 cup frozen peas thawed
  • 3 Tablespoon vegetable oil or neutral oil
  • 3 cups cooked rice cooled (~ 1 cup dried)
Optional Garnishes:
  • scallions sliced
  • cashews chopped
  • cilantro chopped
  • Lime wedges

Instructions

    Cup of Yum
  1. Shrimp: Whisk together curry powder, cumin, soy sauce, and olive oil. Pour over shrimp and toss until completely coated. Let sit for 15 minutes.
  2. Heat a large skillet with sides over medium heat and add the additional tablespoon of olive oil. Add shrimp and sautee approximately 1 minute on each side, until just slightly pint and translucent. You don't want to overcook as they will continue to cook once added back into fried rice. Remove from pan and set aside.
  3. The Sauce: Whisk together fried rice sauce ingredients and set aside.
  4. The Fried Rice: If the skillet is fairly dry, add an additional tablespoon of olive oil. Add carrot and onion to heated skillet and saute for 3-4 minutes until slightly soft. Add the mushrooms, garlic, and ginger, sauteing for an additional 3-4 minutes until mushrooms have cooked down and water has simmered out of them. Add snap peas, or peas, and cook until slightly tender (3-4 minutes for snap peas, 1 -2 minutes for thawed peas). Remove from skillet and set aside.
  5. Add 3 TBSP neutral oil to the skillet. Spread the cooked rice evenly in the skillet and let sit for 3-4 minutes without touching. Toss with stir fry sauce, and spread again in an even layer. Cook for an additional 3-4 minutes until slightly fried. Add shrimp and vegetables back in, tossing until evenly dispersed.
  6. Serve immediately and garnish as desired: lime wedges, chopped cashews, scallions, and cilantro are all amazing. 

Notes

  • Rice: Any long-grain white rice will work. Follow package directions or cook on the stovetop with 1 cup rice and 1 1/2 cups water (simmer for 15-20 minutes) or a 1:1 ratio for the Instant Pot (3 minutes, high pressure). 
  • It's best if you make the rice beforehand or use leftover rice. If making the night of, spread rice on a baking sheet and place in the fridge or freezer until cooled. This will help the texture of fried rice and prevent it from becoming gummy. 

Nutrition Information

Calories 494kcal (25%) Carbohydrates 43g (14%) Protein 31g (62%) Fat 22g (34%) Saturated Fat 10g (50%) Cholesterol 286mg (95%) Sodium 1960mg (82%) Potassium 452mg (13%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 3007IU (60%) Vitamin C 26mg (29%) Calcium 220mg (22%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 494

% Daily Value*

Calories 494kcal 25%
Carbohydrates 43g 14%
Protein 31g 62%
Fat 22g 34%
Saturated Fat 10g 50%
Cholesterol 286mg 95%
Sodium 1960mg 82%
Potassium 452mg 10%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 3007IU 60%
Vitamin C 26mg 29%
Calcium 220mg 22%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.