Shrimp Fried Rice
This delicious and easy-to-make fried rice recipe is the perfect way to use up leftover rice and make a quick and satisfying meal. Featuring juicy, easy-peel Mexican blue shrimp, this dish is sure to be a crowd-pleaser. The tails can stay on the shrimp for added flavor, and the lime garnish provides a burst of fresh citrus to each bite.
- 1 lb easy peel Mexican blue shrimp, shells removed, tails left on
- 4 cups cooked white rice
- 2 tbsp vegetable oil
- 2 cloves of garlic, minced
- 2 eggs, beaten
- 3 scallions, chopped
- 1 red bell pepper, diced
- 1 cup frozen peas and carrots, thawed
- 2 tbsp soy sauce
- Salt and pepper, to taste
- Lime wedges, for garnish
Heat the oil in a large wok or skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the beaten eggs and scramble until set, then remove from the pan and set aside.
Add the chopped scallions and diced red pepper to the pan and cook until tender, about 3-4 minutes.
Add the cooked rice to the pan and stir to combine with the vegetables.
Add the thawed peas and carrots, and cook for 2-3 minutes or until heated through.
Add the Mexican blue shrimp to the pan and cook until pink, about 2-3 minutes.
Stir in the beaten eggs and add the soy sauce, salt, and pepper, to taste.
Serve the fried rice in bowls, garnished with fresh lime wedges.
This easy and delicious fried rice dish is the perfect way to enjoy Mexican blue shrimp. The juicy, easy-peel shrimp pair perfectly with the crispy red pepper and sweet peas and carrots, while the lime garnish provides a pop of fresh flavor with each bite. Whether you're looking for a quick weeknight meal or a fun new recipe to try, this dish is sure to please.