best shrimp fried rice recipe

best shrimp fried rice recipe

Stumped for dinner ideas? Let this Lemon Herb Shrimp and Rice Skillet be your ticket to a tasty meal that’s anything but boring! Buttery, oh-so-lemony, and chock full of Italian herbs and shrimp, once you dig in, you may never stop! 


for the shrimp

  1. 1-1 1/2 pounds large shrimp, peeled and deveined see note
  2. 3 tablespoons butter, melted
  3. 1 tablespoon honey
  4. 1/2 teaspoon fresh lemon zest

for the rice

  1. 1 1/3 cups long grain white rice
  2. 2 2/3 cup chicken broth I used low sodium
  3. 3 tablespoons butter
  4. 2 teaspoons Italian blend dry herb seasoning see note for DIY
  5. 2 teaspoons minced garlic or 1 teaspoon garlic powder
  6. 1 teaspoon salt or to taste
  7. 1/4 teaspoon black pepper
  8. juice of 1 lemon about 1/4 cup
  9. lemon slices and fresh parsley, cilantro, or thyme for garnish optional


prepare the rice

  1. In a large skillet over medium heat, melt the butter. Stir in garlic, and saute 1 minute until fragrant.
  2. Stir in rice for 1 minute.
  3. Stir in chicken broth, Italian seasoning, salt, pepper, and lemon juice.
  4. Bring to a boil, reduce heat to a simmer, then cover and cook for 15 minutes.

prepare the shrimp

  1. Stir together melted butter, honey (it stirs together more easily if you warm your honey in the microwave for 15 seconds or so), and lemon zest. Pour over the shrimp and toss to coat.
  2. Uncover the rice, arrange shrimp on top of the rice (with lemon slices if desired). Cover and cook another 3-5 minutes until shrimp is opaque. (See note for alternate shrimp step)
  3. Garnish with fresh herbs if desired and serve.


You can leave the tails on or take them off before cooking, your preference. I like to keep mine on for aesthetic but we don't eat them so we pull the tails off just before eating. You can definitely remove them before cooking if you prefer. 
DIY Italian seasoning: stir together 1/2 teaspoon each dried thyme, basil, oregano, and parsley.

For the shrimp, the easiest and truest one-pan-version is written above. Sometimes I like to cook the shrimp in a separate skillet for more color (like you see in this set of photos) and caramelization  of the honey-butter mixture. This is completely optional. To do this, after tossing your shrimp in the butter sauce simply saute over medium-high heat for 3-4 minutes, then add to your rice after it as cooked a full 20 minutes and is nice and fluffy. 

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