Shrimp Fried Rice with Asparagus tastes better than your favorite Chinese takeout and is made with brown rice, asparagus, and plenty of shrimp. Jump to Recipe keyboard_arrow_down
This quick and easy Shrimp Fried Rice tastes better than takeout and is so much better for you. With a touch of spice and crunchy asparagus, you'll love this easy Chinese recipe. Chinese food lovers don't want to miss this Healthy Fried Rice, Healthy Chow Mein, or Healthy Kung Pao Chicken as well.
If you have been here for a while, you know that I love making over restaurant and takeout favorites at home. I love to find a way to make these dishes healthier, easy to make, and delicious. We don't sacrifice on flavor here.
Lately, I have been all about making over my favorite Chinese takeout dishes at home. I've made a Healthy Mongolian Beef, Moo Shu Beef, Soy Chicken and Vegetables, General Tso's Chicken, and even a super healthy Egg Roll Bowl. As I continue to make my way through my a Chinese takeout menu, Shrimp Fried Rice was definitely next on the list.
In our house, there is always a fight about whether to order shrimp and pork fried rice, and I am always pushing for the shrimp. I love the sweetness of shrimp with all the savory elements in the rice. It's just so good. My one complaint, too many restaurants use little baby bay shrimp. Not this recipe! We are going to use big, delicious shrimp that you can see and taste.
How to Make Shrimp Fried Rice
- Cook the rice: For the best fried rice, you need to cook the rice at least 1-2 days in advance. You want it to dry out a little bit so that it gets nice and brown when you fry it. Freshly cooked rice gets mushy when fried instead of crispy. If you don't have time to cook the rice in advance, I recommend that you don't spend time trying to crisp it. Instead just add it to the pan along with the shrimp, asparagus, and sauce. Stir it all together and you will have a super tasty rice dish. It just won't have any crispy rice.
- Prepare the sauce: This dish comes together quickly, so start by mixing together the soy sauce, Sriracha, and rice vinegar before you begin cooking so its ready. You can taste and adjust this sauce depending on your preferences. Add more or less soy, more or less Sriracha, use lime juice instead of rice vinegar, add some brown sugar for sweetness, add some Chinese 5 Spice for extra flavor. You get the idea.
- Cook the shrimp: Start by cooking the shrimp in a hot pan, Shrimp cooks really quickly and only needs about 2 minutes per side. Flip it over as soon as it begins to turn pink and curl. The shrimp is done when it is pink, opaque, and curled into a "C" shape. Remove from the pan and set aside. The shrimp will continue to cook after being removed from the residual heat, so don't let them overcook.
- Cook the veggies: Next cook your veggies. Start with some garlic and ginger and cook it until fragrant. Then add your veggies and cook them until tender crisp. Remove and set aside.
- Brown the rice: Add the rice to the hot pan and press into the pan. This is where the magic happens and the rice gets crispy. You will be tempted to stir the rice, but let it cook for 3-4 minutes so it can crisp up. Stir and repeat.
- Assemble: Add back in your shrimp, veggies, and the sauce. Stir together and taste. Add more soy sauce if needed.
Recipe Ideas for Shrimp Fried Rice
There are lots of ways to make this fried rice with shrimp your own. Here are some to consider.
- Make it spicy: For a spicy shrimp fried rice, just add some Sriracha or Asian garlic chili paste to your soy sauce mixture. You can add just a touch of spice or add lots. Another option is to add some red pepper flakes to the soy sauce mixture. One more trick and my favorite option, add some chopped fresh jalapeno or serrano peppers. Just cook them with the asparagus.
- Add eggs: Authentic fried rice usually contains eggs. To add eggs to this rice, simply scramble some eggs in the same pan with cooking spray and then set them aside. Fold them into the rice with the shrimp and asparagus. A couple of eggs is usually plenty.
- Add veggies: This fried rice is a little different than normal since it uses asparagus instead of the typical peas, corn, and carrots. If you prefer those veggies, or any other veggies you like, you can easily switch those in for the asparagus. You could also add them in addition to the asparagus. Any veggies will work and if you are using peas, carrots, and corn - frozen is fine.
- Make it low carb: For a low carb option, use cauliflower or broccoli rice. I like to use cauliflower rice that has already been cooked since it will get a little browned. For a lighter option, you can also use half cauliflower rice and half brown rice.
- Make it gluten-free: For a gluten-free option, use coconut aminos instead of soy sauce.
How long does fried rice last in the fridge?
Generally speaking, you will want to eat the shrimp fried rice within 3-4 days. It's great to pack for meal prep, lunches, or make ahead for a quick and easy dinner.
How many calories are there in fried rice with shrimp?
This lightened up recipe for shrimp fried rice has 327 calories for a 1.5 cup serving. Traditional restaurant versions of fried rice with shrimp will have between 350-500 calories per cup depending on how much oil is used in the recipe. Restaurant versions also have significantly more fat since they use more oil.
Can I freeze shrimp fried rice?
Absolutely! This shrimp fried rice freezes great. Start by letting it cool completely. Once it is fully cooled, place it in an airtight container and in the freezer. It will be good for 2-3 months. To reheat, simply add it to a skillet and cook for 7-10 minutes until heated through.
Shrimp Fried Rice with Asparagus
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- 3 tbsp reduced sodium soy sauce (more to taste)
- 1 tbsp rice vinegar
- 1 tsp Sriracha (more to taste)
- 1 tbsp sesame oil
- 1 U clove garlic, minced
- 1 tbsp ginger, minced
- 2 U green onions, chopped
- 2 cups asparagus, chopped
- 1 lb. raw shrimp, peeled and deveined
- 3 cups cooked brown rice
- 1 U lime, juice
Mix together the soy sauce, Sriracha, and rice vinegar in a small bowl.
Heat the sesame oil in a large pan or wok.
Add the shrimp in a single layer. Cook for about 2 minutes per side until just cooked through. Remove and set aside.
Once hot, add the garlic and ginger. Cook for about 60 seconds until fragrant. Add the asparagus and cook for 3-5 minutes until tender crisp. Remove and set aside.
Add the rice to the pan and press it down into the pan. Let it cook for 3-4 minutes so it begins to brown. Give it a good stir and repeat, browning more rice.
Add the asparagus, shrimp, and soy sauce mixture to the pan. Stir well to combine. Squeeze fresh lime juice over the top and sprinkle with green onions. Taste and season if needed with extra soy sauce.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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