When the day has been a blur and the kitchen feels like just another chore, the idea of a meal that practically makes itself is a quiet relief. This sheet pan shrimp fried rice is exactly that—an effortless blend of juicy shrimp, fluffy rice, and vibrant vegetables, all coming together on a single pan. No babysitting a hot skillet, no juggling pots and pans, just a straightforward approach that fills your home with a mouthwatering aroma and your plate with satisfying, colorful bites.
I remember the first time I tried this recipe—it was a weeknight, and honestly, I was half distracted by a show playing in the background, so I didn’t measure everything as precisely as I should have. Somehow, that little slip made it even better. The garlic and ginger mingled perfectly with the soy sauce, and the shrimp had just the right hint of seasoning. The eggs cooked into the rice added a silky texture that I hadn’t expected but loved. It wasn’t perfect, but it was real, and it made me want to cook more simple meals like this.
- Everything cooks together, which means less cleanup and more time to relax or scroll Pinterest for your next idea.
- The balance of shrimp and veggies feels hearty but not heavy—a good tradeoff if you want something filling but not greasy.
- The flavors are familiar but layered, with garlic, ginger, and soy sauce creating a comforting, homey vibe.
- It’s simple—and that’s kind of the point. No complicated techniques, just honest food.
- Because it’s all on one sheet pan, the shrimp and rice roast in their own juices, making the dish both flavorful and juicy.
If you’re worried about shrimp cooking times or rice texture, don’t sweat it too much. The recipe is forgiving, and the oven does most of the work. Just keep an eye the first time you try it; you might find a personal tweak that makes it your own.
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Sheet Pan Shrimp Fried Rice
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and easy sheet pan shrimp fried rice recipe that combines succulent shrimp, fluffy rice, and colorful vegetables all cooked together on one pan for a delicious and hassle-free meal.
Ingredients
1 pound raw shrimp, peeled and deveined
3 cups cooked jasmine rice, chilled
1 cup frozen peas and carrots, thawed
3 large eggs, beaten
1 medium yellow onion, diced
3 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons vegetable oil, divided
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
2 green onions, thinly sliced
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the shrimp with 1 tablespoon of vegetable oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread the shrimp evenly on one side of a large rimmed sheet pan.
In the same bowl, combine the chilled cooked rice, thawed peas and carrots, diced onion, minced garlic, grated ginger, and beaten eggs. Drizzle with 1 tablespoon vegetable oil and 1 tablespoon soy sauce. Mix well to evenly coat the rice and vegetables.
Spread the rice mixture evenly on the other side of the sheet pan, keeping it separate from the shrimp.
Place the sheet pan in the oven and bake for 12 minutes.
Remove the sheet pan from the oven and stir the rice mixture to break up any clumps. Flip the shrimp over to cook the other side.
Drizzle the rice with the remaining 1 tablespoon soy sauce and sesame oil. Return the sheet pan to the oven and bake for an additional 8 minutes, or until the shrimp are pink and opaque and the eggs in the rice are fully cooked.
Remove from the oven and sprinkle sliced green onions over the entire sheet pan.
Gently toss the shrimp and fried rice together on the sheet pan to combine all ingredients before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: Using a rimmed sheet pan is key here—no need for fancy equipment, just something sturdy enough to hold everything without spilling. Serve this straight from the pan for a casual vibe, or plate it alongside a fresh cucumber salad to add a crisp contrast. I’ve played around with swapping peas and carrots for whatever frozen mix I have on hand, and it always works out okay, though I prefer the classic combo. Sometimes I add a dash of chili flakes after baking if I want a little heat, but that’s definitely optional.
FAQ
Can I use leftover rice? Yes, chilled rice works best here to avoid sogginess. What if I’m not a shrimp fan? This recipe is flexible—try diced chicken or tofu instead, though cooking times might vary a bit. Can I make this ahead? You can prepare the components in advance, but it’s best fresh from the oven for texture and flavor. How should I reheat leftovers? A skillet over medium heat keeps things nice and even without drying out the rice or shrimp.
Try this sheet pan shrimp fried rice when you want a meal that feels homemade but doesn’t take over your evening. It’s one of those easy recipes that earns a spot in your regular rotation without demanding too much attention.